rangerskadi Recipe Reviews (Pg. 1) - Allrecipes.com (187011110)

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Reviewed: Nov. 9, 2012
I've been making rugelach for a few years now and each year they get better. This one is a surprisingly forgiving dough - not as temperamental as regular pastry. Lots of reviews suggest using jam as the filling, but every time I have done this the jam burns and ruins the cookies. It doesn't matter how thin I keep the coating - they burn. So the best version by far is the one outlined in this recipe - cinnamon sugar with raisins and / or nuts. I plan on trying poppy seed one day, because that's what I used to buy and love at the Jewish bakery (Solly's) in Vancouver, BC. They keep really well (freeze or store in an airtight container) and since I don't do a lot of holiday baking the extra time it takes to roll them is worth it, because they impress everyone that tries them. :)
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Christmas Brunch Casserole

Reviewed: Dec. 25, 2012
My 3 star opinion surprised me. Normally when I see a high star value on this site the recipe is great. In this case, it was just OK. I agree with some of the past comments - the casserole was mostly flavourless. My guess is that there is too much milk, diluting the eggs too much - you really couldn't taste eggs in the dish at all. Admittedly, I also halved the bacon and cheese to save some calories - that was a mistake because they appear to be the key seasonings. My guests enjoyed it. It was very easy to make, and it was a really nice part of the meal. But, I can see that it will take some more experimenting to perfect this recipe. Next time I prepare it I will increase the eggs and cut the milk by (at least) half.
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Asian Pork Tenderloin

Reviewed: Feb. 6, 2013
Kung hei fat choi! Happy Lunar New Year! I'm having some friends over for a home cooked Chinese feast this weekend, and I decided to test drive this recipe before I make it for my guests. Wow is all I can say. I will definitely be serving this at my party. I added a pinch of five spice powder, because I love five spice powder but that is the only change I made.
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Oatmeal Peanut Butter Cookies

Reviewed: May 12, 2013
These are really good! A perfect balance of textures. They're very simple so next time I might try some with chocolate chips.
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Apple Crisp II

Reviewed: Mar. 22, 2014
It's far too sweet! The crumble part of the recipe is really good, and it makes a lot
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Cheese Fondue

Reviewed: Nov. 24, 2014
This turned out really well for me. Not lumpy at all! It's dangerously delicious. I serve it with bread cubes and blanched vegitables. Personally, I prefer skipping the nutmeg and adding some mustard instead but it's no fail either way. I also rub the pot generously with garlic before I add the fondue. I feel for the reviewer whose expensive cheese was wasted because it turned into a big lump. That happened to me years ago. I called my mother and learned the solution; It was too hot! If you run into this, take it off the heat and the cheese will melt into the liquid. Gentle heat is always preferred when working with cheese!
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