LIDOK Recipe Reviews (Pg. 1) - Allrecipes.com (18074706)

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Oaxacan Tacos

Reviewed: Mar. 14, 2010
I cut the steak into small cubes instead of strips, sprinkled some Lawry's Seasoned Salt and then squeezed fresh lime juice to marinade. Tends to give off liquid when cooking, so I cooked the meat until just cooked through, then drained it and returned it to the pan for a couple of minutes to brown, adding some more seasoned salt and ground pepper. The combo of onions, jalepenos and cilantro was delicious, but it is also very good if you add lettuce and tomatoes to the mix. Very tasty tacos!
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Chocolate Chip Banana Bread II

Reviewed: Feb. 18, 2010
This has become our favorite banana bread recipe. Easy enough that my daughters usually make it. Best to use aluminum pans (not dark) for this recipe, 2 large loafs or 3 smaller (the larger size disposible aluminum loaf pans). Usually do 1 loaf with extra chocolate chips (no nuts), and the 2nd loaf chopped walnuts (no chocolate chips) to please everyone in the family. Everyone who eats this bread raves about it. Be sure to let it cool a while before taking it out of the pan, or it will stick to the bottom.
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Pumpkin Cheesecake Bars

Reviewed: Feb. 18, 2010
Made this several times with great reviews. I've taken it twice to birthday celebrations for a friend in a nursing home and everyone was asking for seconds. I don't think that I've ever added the nuts, but it is still yummy. I use the pound cake and bake it in a glass baking dish (slightly larger than 9x13). I'm not crazy about pumpkin pie, but I love this recipe.
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Chicken a la Charlie

Reviewed: Jan. 1, 2010
Cut the chicken breasts large chunks to cook quicker. Sauted the onions and mushrooms before adding them. This was tasty the first day, and even better when reheated the next day. Great over noodles, rice or spaetzle. My husband thinks this would make a great dish to try in a larger quantity (next church lunch), using chicken tenders.
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Cranberry Orange Loaf

Reviewed: Jan. 1, 2010
Doubled the recipe to use 1 package of fresh cranberries. Baked the mixture in 3 of the disposable aluminum pans. Put pecans in one loaf and did the other two without. Per previous suggestions, I made a glaze for the top with orange juice, powdered sugar and vanilla. Very moist and delicious. One of my friends asked if I baked them because the looked store bought.
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Classic Tiramisu

Reviewed: Jan. 13, 2009
I have made this recipe numerous times to rave reviews. I usually use the soft lady fingers that I buy at Trader Joe's (about 1 1/2 packages). They taste so much better than the harder lady fingers that are found elsewhere. I also buy the mascarpone cheese at Trader Joe's and find that one 8 oz tub is sufficient. Instead of all Kahlua, I mix together about 1/4 cup stong coffee, 2 Tbsp of Kahlua, and 1-2 tsp rum extract. I think that the rum flavor really makes the Tiramisu taste special. I make this in a 8" trifle bowl, alternating 4 layers of lady fingers with 4 layers of the cream mixture. I usually just finish up with the cocoa powder and skip the grated chocolate on top.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jan. 13, 2009
I've been making these for a few years and they are always a hit on the Christmas Cookie Platters, plus one of my personal favorites. Some recommendations, make the cookies smaller than recommended, make only a shallow indentation to keep the jam from cooking through the bottom, put in fridge for a few minutes before baking to keep the cookies from spreading too much, remove from oven when edges just start to brown, and make double the glaze. Cookies are pretty and taste even better.
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Pretzel Turtles

Reviewed: Jan. 13, 2009
Came across this recipe just in time for Christmas cookie tins. So easy, the children can make them. We probably made at least 6 batches over the holidays. They were a hit with everyone who tasted them. Rolos work the best for the choice of caramels. For those who don't like pecans, we did some with an M&M pressed into the top, but the pecans are the best. Be sure to use parchement paper or a silicon liner, and do not press down too hard when putting the pecan half on top. I shared this reciped with friends and family and I know that many of them have also passed it on to others. It was our best new recipe of the season.
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Forgotten Cookies II

Reviewed: Dec. 25, 2007
Loved the cookies. I made them with walnuts and mini chocolate chips. Followed previous advise to add a pinch of cream of tartar to whites and kept oven on just for a couple of minutes before turning it off for the night. The cookies were light, crisp on outside and slightly chewy inside. I garnished some with pieces of walnut and they looked very pretty for Christmas plates. What a tasty way to use up left-over egg whites.
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Photo by LIDOK

Grandma's Gingersnap Cookies

Reviewed: Dec. 25, 2007
First time I ever made Gingersnaps and they came out perfect, just as promised. Made a double batch with no problems. They looked so pretty that I had to take a picture to submit. They tasted wonderfully fresh for several days, until we ran out. This is an easy recipe to make with children.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 20, 2004
This is one of my very favorite recipes for fudge. I often use Ghirardelli's "double chocolate" chips instead of the milk chocolate chips for a very rich dark fudge. I often use a pan a little larger than the 8X8 in the recipe so that the fudge does not end up so thick. This fudge is so very rich and delicious.
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Apricot Cream Cheese Thumbprints

Reviewed: Dec. 20, 2004
These cookies are so very tasty. I like the convenience of being able to prepare the dough one day ahead and then baking when I have more time the next day. The dough was very easy to work with, and the cookies looked so pretty. You can sprinkle the powdered sugar very generously, because it will melt into the jam and look very pretty on your plate.
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Rugelach

Reviewed: Dec. 20, 2004
I rolled the dough out into rectangles instead of circles because I wanted more of a square shape for my rugelach. Then I spread a thin layer of apricot jam, before sprinkling on the nut mixture. Using a pizza cutter, I cut the dough in half horizontally, then into 7 vertical pairs. I then rolled them up log fashion and put them seam side down on the cookie sheets. I did refrigerate the dough disks overnight and then kept the prepared rugelach in the fridge at least an hour before baking. I think that this gave them almost the quality of a puff pastry. I thought this recipe to be quite a bit of work, but after tasting the results, I would use it again. I like my rugelach a bit on the moist side and this was just the best.
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