THYMEKEEPER Recipe Reviews (Pg. 1) - Allrecipes.com (18803577)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 14, 2006
I had been forbidden to bake for my family because I suck at it, and my cookies always turned out too sweet, too hard, too something or other. That is ... until I came upon THIS recipe. I used regular butter and skipped the salt altogether, 3/4 cup brown sugar, 1/4 cup white sugar, and milk chocolate chips since I don't like the semis. I used a big ice cream scoop to drop them in an ungreased pan. They came out SO BIG and BEAUTIFUL and not overly sweet, which is how I like my cookies. I had no problem with them flattening on their own (not TOO flat). My clients LOVED them and so does my family. NOW they ask me to bake more cookies!! Thanks!! Oh, and I also used only 1 cup of chips, which is plenty for me.
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2 users found this review helpful

Chocolate Bar Fondue

Reviewed: Nov. 26, 2005
I scaled this down to 12 servings, just enough for dessert for three people. My friend couldn't get enough and insisted on getting the recipe! A nice, ripe pomelo tastes incredible dipped in this! Mmmm ... goood ...
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1 user found this review helpful

Banana Crepes

Reviewed: Nov. 18, 2005
My friend and I made this for dessert last night. The crepes had a slight hint of sweetness -- we loved it! Excellent crepe recipe! Didn't change a thing. Thanks! Oh, and I used a non-stick pan lightly coated with cooking spray; they came out beautifully.
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59 users found this review helpful

Garlic Crab Legs

Reviewed: Mar. 5, 2005
YUMMY! I nuked two crab legs in a big Ziploc bag instead of boiling them and made the garlic-butter sauce (without the corn) for dipping. It was fantastic!! Thanks, Robyn!
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16 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 6, 2005
YUM! I used 6 chicken thighs instead of 4 chicken breasts, but used the full recipe for everything else. It was a bit vinegar-y, so I added about 1/4 tsp. salt to the sauce towards the end and 1/2 tsp of cornstarch to thicken. I also diced 4 slices of bacon, precooked & drained them and added it to the sauce at the end as well. Had a little bit of leftover for lunch the next day -- excellent! Can't wait to make again! Thanks!!
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Cajun Chicken

Reviewed: Feb. 3, 2005
Hm. Not too sure about this. One reviewer said it was too salty. I thought it was a bit on the bland side for my taste. I had to add some salt to the final product. I marinated for 8 hrs. Used chicken thighs & cooked them in a pan on the stovetop. Will make again, but will add some soy sauce to the marinade and try broiling next time.
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1 user found this review helpful

Rosemary Braised Lamb Shanks

Reviewed: Feb. 2, 2005
I used beef shanks instead (couldn't find lamb shanks). Added one can of tomato paste like other reviewers had suggested -- turned out a little too tomatoey for me. Next time I'll just add 1/2 a can of tomato paste. But overall a pretty good meal. The meat was so tender, and it fell off the bone! Thanks.
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Honey Grilled Shrimp

Reviewed: Jan. 31, 2005
YUM! I used tiger prawns -- maybe a little too big, since the marinade didn't quite penetrate (even after 3 1/2 hrs.!!), but it was delicious nonetheless. Will marinate overnight next time. Added 1/4 tsp. of cayenne (will add more next time) and 1 large minced clove of garlic to the marinade. Didn't have white wine, so I used vermouth. Served over plain rice.
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1 user found this review helpful

Chicken and Bacon Shish Kabobs

Reviewed: Jan. 30, 2005
Very good recipe. I broiled them instead of grilling. The pineapple was a nice balance to the saltiness of the bacon. I had some leftover chicken, which I left in the marinade overnight. Sauteed them the next day -- they caramelized beautifully! Threw them on a mixed-greens salad -- delicious!! Thanks!
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1 user found this review helpful

Baked Pork Chops I

Reviewed: Jan. 24, 2005
My market only had thin chops. Sprinkled 7 chops generously with seasoning salt & garlic powder. Didn't have white wine, so I used vermouth. I mixed 1/2 cup plain bread crumbs with 1/2 cup Italian-style bread crumbs--just right for 7 thin chops. Baked 40 minutes, then added mushroom sauce for 30 minutes. They came out perfectly! The sauce was so creamy, and the chops were quite tender and juicy. Even my ULTRA picky dad liked them! Cook time is a bit long, but easy (I don't even cook!) and delicious meal with just plain rice. Not at all bland! Thanks for a great recipe!
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2 users found this review helpful

Scott Ure's Clams And Garlic

Reviewed: Aug. 25, 2004
Scott, "Ure" my hero! So simple, so delicious! I took another user's suggestion and added salt and lemon. The lemon gave it an extra "yum" kick, but will leave out the salt next time though. I gave it a "generous" cup of Robert Mondavi Riesling and also threw in 1/2 tsp of pepper flakes. Will use finely chopped japenos next time--I like my foods spicy!! No Italian bread to be found here, but a bagette did the trick just fine. I will never have to order this dish from a restaurant again ... unless I'm feeling lazy!!
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Barbeque Halibut Steaks

Reviewed: Jul. 31, 2004
I have just one word for this ... YUM!! I tripled the sauce and slathered it all over the fish when I served it and practically drank it all up! Thanks for a great fish recipe!!
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0 users found this review helpful

 
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