dbird Profile - Allrecipes.com (187586897)

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dbird


dbird
 
Home Town: Sf, California, USA
Living In: Sf, California, USA
Member Since: Jan. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy
Hobbies:
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Recipe Reviews 3 reviews
Yogurt Chocolate Chip Cookies
Very good! soft and chewy but crisp on the outside! I was worried that it was undercooked because it was so soft so the second batch I cooked a few minutes longer--still delish :) Also, i think it's great that it's eggless in the case that I ever undercook them. --I didn't have any yogurt so I used sour cream instead, came out wonderful! And I cut the choco chips by using only 1 cup instead of 2, glad I did! Each cookie still had 3-5 chips each so I think if I had used 2 cups it would have been overkill... instead of shortening I used a stick of unsalted butter instead (1/2 cup butter) soooo yummy!!

0 users found this review helpful
Reviewed On: Jan. 27, 2013
Tina's Shortbread Chocolate Chip Cookies
I successfully made these cookies two nights ago... SO amazing. They didn't last. Instead of chocolate chips I used an organic 70% dark chocolate cacao bar (i love dark chocolate) and chopped it up. I don't like things that are *too* sweet and my daughter and husband still gobbled it up. Awesome!! I think that even without the chocolate it would still make a perfect cookie!

0 users found this review helpful
Reviewed On: Jan. 26, 2013
The Amazing Swedish Meatball
It was good--but thankfully I read all the reviews before proceeding. The meatballs came out great but I decided against pouring the sauce over them and cooking another 20 minutes. Instead I just kept the meatballs in the oven until done; for my oven it was about 35 min. SAUCE was way too salty with 1 tablespoon. I changed the recipe by using one can of cream of mushroom soup and 1 cup of boiling water. Because it was still too salty I ended up adding another 1/2 cup of water... the 3/4 cup of sour cream was too much as well... the sauce tasted like salty and hot sour cream. I gradually added more water. (The sour cream makes it super thick -- not to my liking) I added another 1/2 cup of water after the sour cream... and chopped a couple handfuls of fresh parsley--no stems--and it really livened it up. It went from bleh to wonderful!!!!! My husband was begging for the recipe. Next time I will skip the salt altogether until the very end and only use the sour cream sparingly, maybe 1/4 cup.

1 user found this review helpful
Reviewed On: Jan. 25, 2013
 
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