kpate2 Profile - Allrecipes.com (16831619)

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kpate2


kpate2
 
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Member Since: Aug. 2010
Cooking Level: Intermediate
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Spaghetti Squash !
Acorn Squash Soup (Curry & Dill)
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Recipe Reviews 2 reviews
Mom's Ginger Snaps
Absolutely delicious! I like spicy, so I DOUBLED all of the spices and used grated, fresh, baby ginger, doubling that too. I used real butter instead of oil. I rolled them in walnut sized balls and cooked on parchment paper for 12 minutes, checking them after 10 minutes. After cooling, they were soft-crispy on the edges and soft in the center. I prefer a crispy cookie, but am scared of cooking them too long since some reviews said they came out hard. Perhaps this is more avoidable using butter, so before pulling the next batch out of the oven, I may cook them an extra minute. They crackled perfectly on top, just like in the picture. Using parchment paper so they didn't stick to the pan was a no-brainer since they are rolled in sugar....Yielded 40 cookies

2 users found this review helpful
Reviewed On: Oct. 31, 2011
Spaghetti Squash I
Fantastic! I enjoy a recipe with a lot of flavor and this is it! I made a few changes; 2 large cloves of garlic, no olives and a lot of cracked black pepper. I did use fresh basil, extra light olive olive oil and (quartered) grape tomatoes. I also used reduced-fat feta cheese. I dated a vegan years ago and have avoided spaghetti squash ever since, after having had it once and remembering it to be very bland. This redeemed the SS for me and I have eaten it for lunch AND dinner today. It reheated beautifully in the microwave in 50 seconds for two servings. I cooked the squash as directed and the noodles were done, yet kind of crunchy. That took me by surprise at first, but by the time I had dinner, I was used to it. I may consider cooking the squash a bit longer next time to make the noodles softer, especially if I am serving it to guests. I am very excited to have found this recipe as I am a member of a produce delivery club that focuses on fresh fruits and veggies locally grown in NC and I never know what is going to be offered week to week. I got my SS 3-weeks ago and it kept just fine until I was ready to cook it. I simply kept it in a fruit bowl on the counter, rather than putting it in the fridge. I had read that it would be okay stored up to a month in a cool area. I now have a new favorite veggie!

1 user found this review helpful
Reviewed On: Aug. 1, 2010
 
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