evdw Recipe Reviews (Pg. 1) - Allrecipes.com (18012642)

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Fig and Olive Tapenade

Reviewed: Jul. 10, 2007
Amazing! Couldn't find figs, so substituted dates. Tasted a bit like chutney. A real hit at my friend's housewarming; I'll definitely be making this again!
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Quick Sesame Green Beans

Reviewed: Jul. 10, 2007
Couldn't find miso, so I used sesame oil. Didn't have fresh ginger, so I minced pickled sushi ginger instead. I let it sit overnight, so the 1T of red pepper flakes was WAY too hot!! And I like hot! The boyfriend liked it so much he asked me to make it for his dad's birthday.
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Baked Salmon II

Reviewed: Jan. 24, 2005
Wonderful recipe! I have never been able to cook an edible piece of fish, but this turned out perfect -- moist, flaky, and delicious! My boyfriend, who's used to his mother's fine cooking, even asked me to make it again. I marinated each fillet in a ziplock baggie, massaging them every 15 minutes. I served it over steamed rice with onions and red bell peppers sauteed in olive oil, salt, pepper, and crushed red peppers over medium heat for 15-20 minutes. And I used a garlic-flavored extra virgin olive oil for the fish and the veggies because we've always liked garlic. This is definately becoming a staple recipe for me!
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Creamy Chicken and Wild Rice Soup

Reviewed: Jan. 21, 2005
Pretty good, and really easy to make! For the chicken, I bought a warm, already-roasted chicken from the deli section of the grocery store -- delicious. I substituted the heavy cream for skim evaporated, and I used Rice-a-Roni brand instant rice. My only criticism is that it tasted like a slightly better-quality canned soup: the chicken was better than you'd ever find in a can, but the flavor, though tasty, wasn't terribly unique.
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Children's Gingerbread House

Reviewed: Dec. 11, 2004
What a great recipe! I've never done gingerbread before, and it turned out great -- both tasty and a wonderful building material. I made houses, cookie cutter cookies, and freeform dough shapes (the letters of my honey's name, specifically). I followed other reviewers' advice and added quite a bit of flour, and wasn't shy with kneading more flour in prior to rolling. (In fact, the more flour that ended up in the dough as I kept rolling it out, the better it turned out.) I used Royal Icing I, which was okay, and I used a "kid-sized" elf house pattern for the building plans. Didn't use cardboard backing, either. I posted a photo of my cookies and the initial stages of our very-sloppy gingerbread houses in my Cook's Photos if anybody's curious. Just remember... we've never done this before!!! Next time I might trim my cookies before gluing them together for a better fit. Or I'll cut the dough straighter in the first place!
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Royal Icing I

Reviewed: Dec. 11, 2004
As others have mentioned, it's a bit runny. If you're using it as gingerbread house glue, don't put it on too thickly, or else it takes very long to dry (just like real glue)! I'm thinking that it would be best to use this icing mostly as glue and then maybe a fluffier icing for decorative iced accents. As far as decorating gingerbread cookies, though, it worked quite nicely! You can dip them in it (like someone mentioned for biscotti) or decorate them with it, or both. I posted a photo of my cookies and the initial stages of our very-sloppy gingerbread houses in my Cook's Photos.
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Betz's Good Sugar Cookies

Reviewed: Dec. 4, 2004
My mom and I (neither of us are great cooks) tried this over Thanksgiving weekend. The dough was absolutely the tastiest cookie dough anybody in my family has ever experienced, but our entire batch was a flop! We don't know why -- high altitude, old flour, or maybe margarine instead of butter, or the weather -- but all of our cookies immediately flattened out into shapeless, paper-thin messes. We tried adding more flour to no avail. However, now that I'm back at sea level, I'm going to try it again with reveiwers' tips... that dough was just too tasty to give up on! The lemon was a nice touch, too.
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