TOEKNEEBALONEY Recipe Reviews (Pg. 1) - Allrecipes.com (18857166)

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Miracle Baking Powder Pie Crust

Reviewed: Sep. 9, 2004
Yes, you can teach an old dog new tricks! I might have never tried this recipe, but reading CDC123's review piqued my interest. I'm an avid cook...a 40-year veteran. I also had a favorite, tried-and-true pie crust recipe. The thought of making a slurry (??!!) from some of the flour and the water made no sense at all to me, but I just had to try and see what the other reviewers were talking about. I followed the recipe, but instead of using shortening, I used 4 ounces of unsalted butter (one stick)and 4 ounces of lard. Butter adds a rich and wonderful flavor to pie crust, and lard produces a great flaky texture. Well, I was blown away. The dough is wonderful to work with, and the finished crust is drop-dead delicious and flaky. I have NEVER made a better pie crust. This is my new favorite. Thanks, Rocky, you taught this old dog a new trick.
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202 users found this review helpful

Sugar Cookie Icing

Reviewed: Mar. 7, 2010
This is a nice icing recipe, I agree, but one thing is missing - a pinch or two of salt. I don't suggest the icing should be SALTY - not a all - but salt is a flavor enhancer and the ingredient that keeps things (especially sweet things) from being bland. If, for example, you've ever left the salt out of a batch of chocolate chip cookies, you'll know what I mean. A fair number of folks who've reviewed this recipe have described it as overly sweet and/or bland, and this is because it lacks a a little salt. Whether you use vanilla, almond or any other extract, it won't taste right without a little salt to balance the flavor and sweetness - trust me. I added a scant 1/8 of a teaspoon of salt to the recipe - perfect.
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72 users found this review helpful

Light and Fresh Dressing

Reviewed: May 13, 2005
This is an excellent recipe. I made half the recipe because that's all I need. Like others, I felt the full measure of sugar might be too much for my taste, so cut that in half again. But instead of using sugar, I used 4 tablespoons of honey (with the rest of the ingredients halved). IT WAS WONDERFUL. I'll make this again and again. Thanks for sharing this great recipe.
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23 users found this review helpful

Asian Coconut Rice

Reviewed: May 6, 2010
If you'd like to take this over the top, add a couple tablespoons of freshly grated ginger before cooking. YOU WILL NOT BE SORRY.
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13 users found this review helpful
Photo by TOEKNEEBALONEY

Black Bean and Couscous Salad

Reviewed: May 17, 2005
After reading others' reviews, the first time I made this I automatically doubled the dressing ingredients (oil/lime juice/vinegar/cumin), but stayed true to the balance of the recipe. IT WAS DROP DEAD DELICIOUS. The next time I did the same, but also added two cans of sliced black olives and increased the amount of green onions. I think this is one of those "forgiving" recipes that can be easily altered to suit personal preferences. VERY GOOD -- thanks for sharing the recipe.
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11 users found this review helpful

Mock Chopped Liver

Reviewed: Jan. 2, 2006
Intrigued by the recipe (and reviews), I gave this one a try without any alterations. It was easy enough to make, and while not altogether BAD, I (and my guests) didn't think it was anything special. It had the look of chopped liver, but certainly not the taste...so-so at best.
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10 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Sep. 29, 2008
Instead doubling the roux to thicken the soup up more, I pureed about 2 cups of the potatoes/celery/onion mixture after it was cooked (add the ham and other ingredients AFTER this process). This added body and silky texture without more flour. The soup was wonderful.
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2 users found this review helpful

 
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