Cooking in Tokyo Recipe Reviews (Pg. 1) - Allrecipes.com (18688162)

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Classic Sugar Cookies by Crisco® Baking Sticks

Reviewed: Oct. 28, 2013
Good, but not the best.
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Pop's Dill Pickles

Reviewed: Sep. 29, 2013
Good, but thought my pickles were slightly soft. Tried Ball pickle crisp- utter fail! Ruined the ones I made with it, I'm going back to following the "pure" recipe.
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Sweet and Sour Green Beans

Reviewed: Jun. 15, 2012
Used frozen green beans and a little water. Worked great. Halved the recipe for 3 adults, and had leftovers.
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2 users found this review helpful

Sweet Potato Enchiladas

Reviewed: Dec. 4, 2010
My husband, mother-n-law, an myself thought these were great. Try 'em with peach salsa! However, as a warning, the teenager thought they were too weird.
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Dawn's Candied Walnuts

Reviewed: Jul. 19, 2010
Awesome! And thanks for including Centigrade in your recipe, it helped me out...
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Peppermint Meringues

Reviewed: Dec. 24, 2009
Easy! Japanese eggs are a little smaller than American Large, so I used 3 egg whites. Since I had 12 egg whites from another recipe left over, I made one batch w/ 1/2t. peppermint extract and green food coloring; one batch with 1/2t. almond essence (white); one with 1/2t. lemon extract and yellow food coloring; and the last with cocoa powder for chocolate. By placing the wax paper sheets directly on the oven racks, I was able to bake two batches at once. Now I'm giving out multi-flavored gift zip-locks.
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LuvAnn's Guacamole

Reviewed: Oct. 4, 2009
Due to morning sickness, took out the peppers, but it was still great.
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Whipped Shortbread Cookies

Reviewed: Sep. 23, 2009
great recipe- if you substitute jelly or preserves for the cherries, be sure to use parchment, wax paper or even foil- the jelly drips stick like nothing else. Im soaking my cookie sheets tonight. (Cookies still come off, just leave 'rings')
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Walnut Pear Salad

Reviewed: Aug. 25, 2009
I liked it, but made quite a few changes. Didn't have apricot nectar, so used honey. Forgot the mustard. I only have asian pears here, so used those. Added feta cheese to make it more hearty. Otherwise, it was good and I will probably make it again.
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No-Cream Pasta Primavera

Reviewed: Jul. 2, 2009
Very flexible recipe- I made so many substitutions that I'm not sure I should really review this- but it tasted great and was easy. (I added a ton of cheese and left out half the veggies, I didn't have them).
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Simple White Cake

Reviewed: Jun. 12, 2009
tastes great, made cupcakes. Only problem, the tops did not hold a 'muffin-like' dome, and stuck to the sides of the pan and had to be cut out. Otherwise, great and easy.
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Easy Pesto

Reviewed: Jun. 3, 2009
Worked for me! With some homemade pasta, it was a great lunch. But watch for browning of the sauce if you plan on pre-preparing it. I had a 15 minute wait between making the sauce and eating it, and the top was already starting to brown.
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Figs Oozing with Goat Cheese

Reviewed: May 31, 2009
Wrapped these in foil like others have said, and let's just say- Wowed 'em at the barbeque with this little tasty dessert!
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Red Velvet Cake IV

Reviewed: May 31, 2009
To add the vinegar/baking soda mix without lumping, I put a little of the dough into the cup and mixed it all together before adding it all back into the bowl. It blended quickly and smoothly. Also, I halved the recipe (bit much for two people), and then cooked it thinner to make the layers. My husband wanted it to be more moist, and wanted a sweeter frosting. Cream Cheese is less sweet here, so maybe I'll add some sugar next time.
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Fresh Spring Rolls With Thai Dipping Sauce

Reviewed: Mar. 13, 2009
Make this recipe vegetarian by using boiled eggs instead of shrimp. Slice eggs lengthwise into quarters. Second Hint- as soon as the wrapper becomes bendable, take it out of the water and place on a damp working surface. It will continue to soften.
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Vietnamese Fresh Spring Rolls

Reviewed: Mar. 13, 2009
Make this recipe vegetarian by using boiled eggs cut into quarters lengthwise instead of shrimp. I buy pre-made sauce that doesn't contain fish.
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Perfect Berry Shortcakes

Reviewed: Dec. 24, 2008
This worked great. We had them for Christmas brunch with a variety of fruits. My butter was just hard-chilled, but it still grated well. No more expensive Bisquick from the import store for me! For those of you who wonder about not grating the butter, how you incorporate your fats/oils into your flour really makes a difference in your recipes. Therefore, the most similar method to grating the butter would probably be using a pastry fork, which is more work.
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Displaying results 1-20 (of 29) reviews
 
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