cestmoi13 Profile - Allrecipes.com (188079872)

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Recipe Reviews 4 reviews
Baked Salmon II
It was very salty, and I was expecting way more flavor from the marinade. Maybe it was just overpowered by the taste of the salt? I added some cheese, which was nice, but I do think the cooking time listed is too long- I cooked it on the lower end (also based on what the fish's recommended cooking length was) but it ended up being a little dry, despite the amount of marinade, which was overkill actually.

0 users found this review helpful
Reviewed On: May 28, 2013
My Favorites
I baked these for my colleagues and students, and while I thought they were just alright, everyone else seemed to really like them and they were gone very quickly. I made them to recipe, though I scaled the recipe down to only make two dozen. Though the taste was good, I found that they ended up a little greasier than other shortbread-type cookies I've made. The almond and vanilla flavors were a nice combination. The recipe was super easy, and the time for prep/baking was correct for me. My housemate said he thought they were like Christmas cookies without the cinnamon (which for him is good because he doesn't like cinnamon), so maybe a nice variant could involve some cinnamon.

0 users found this review helpful
Reviewed On: May 28, 2013
Japanese Style Deep Fried Shrimp
These shrimp were crispy on the outside and full of moist shrimp goodness on the inside. Tasty! One thing though- it took WAY longer than 20 minutes total to make these. The dunking in all the different things took awhile, and because they couldn't all cook at the same time, the cooking also took a bit longer. I used less oil than indicated, because I don't have a deep-fryer or deep skillet, just a normal one, so the result were a bit less deep-fried than intended (which I thought was ok). I also took the suggestion to use less flour (1/2 cup) and I even still ended up with a bit of flour left over. My housemate also really enjoyed them.

1 user found this review helpful
Reviewed On: May 5, 2013

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