Sandra Chansing Taylor Recipe Reviews (Pg. 1) - Allrecipes.com (188736372)

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Sandra Chansing Taylor

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Cranberry Almond Biscotti

Reviewed: Mar. 6, 2015
I don't think people realize that authentic biscotti does not contain oil or butter. I followed the recipe exactly and used the almond extract. I also used the reduced sugar cranberries which are still very sweet. The first time I made it I thought it was just a tad too sweet, I like a slight tartness to the cranberries, I made a second batch right away (because the first batch was disappearing too quickly, ahem . . . you know who you are!), and used the reduced sugar cranberries instead and it was perfect. It's become my standby recipe. There's nothing like a cup of tea with biscotti.
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Asian Beef with Snow Peas

Reviewed: Mar. 3, 2015
The recipe is a good one, it is simple like Chinese cooking is supposed to be. Being Chinese, I advise that if you're going to use beef, pound it and marinate it first, this will make it tender. Use a cut of meat that has a lot of marblelization -- not round or lean meats. Chuck is good or an expensive cut steak like porterhouse, rib eye, if you want to splurge. Chuck cooked quickly in a wok is tender. Use authentic Chinese soy sauce -- Kikkoman, and the run of the mill grocery store brands are icky. So the recipe is correct, but it's the QUALITY of the ingredients, and the QUALITY of the heat source that matters. The higher the temperature of the wok, the more Chinese it's going to taste. Pounding and marinating will tenderize beef and pork.
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Cocktail Meatballs II

Reviewed: Dec. 14, 2013
Before you buy those frozen bags of meatballs, read the ingredients. I suspected once when I tried to thaw them in the microwave and they shrank to 1/3 of the size and turned hard as a rock. Meat doesn't do that. It CONTAINS meat, but if you make your own, you'll be getting all meat and nothing else. No comparison.
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