Doughgirl8 Recipe Reviews (Pg. 1) - Allrecipes.com (18948147)

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Doughgirl8

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Risotto all' Amanda

Reviewed: Jan. 13, 2015
This recipe didn't work so well for us. The covered-bowl-on-steamer-rack method in the pressure cooker didn't work at all, so we ended up having to finish the rice in a saucepan. Also: three tablespoons of garlic is insane. I love saffron risotto, and I love porcini risotto—but somehow, these two lovely flavorful ingredients cancelled each other out. And then shrimp adds a whole other competing flavor.
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Photo by Doughgirl8

Spumoni Chocolate Chip Cookies

Reviewed: Nov. 7, 2014
Really pretty cookies! Instead of using the pudding mix, I ground 1/4 cup pistachios with 1/4 cup granulated sugar in the food processor. The only maraschino cherries in the house were whiskey-spiked, for cocktails--what a shame!--so I used those (although I don't think they added as much flavor as I wanted them to). I added 1/2 teaspoon salt to the dough, too. These would be a nice addition to a Christmas cookie tray.
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Photo by Doughgirl8

Animal Crackers

Reviewed: Jul. 22, 2014
My kids loved these. They aren't sweet, but taste nice and oaty. The dough's easy to work with and can be rolled and rerolled as much as necessary.
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4 users found this review helpful
Photo by Doughgirl8

Fresh Cherry Crisp

Reviewed: Jul. 2, 2014
I made this using fresh sour cherries. We enjoyed it, but I felt the ratio was backwards--it was about 1/3 fruit, 2/3 topping. I like my fruit crisps a lot heavier on the fruit. Oh, and I baked it in a 10-inch square pan; I don't think the cherries would've come close to filling a 9x13-inch dish. I cut the sugar in the filling to about 1 1/4 cups, and in the topping to 3/4 cup since I like some tartness in fruit desserts. I added a pinch of salt to the filling and topping, too, and used all butter (about 3/4 cup). Tasty with ice cream.
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Mancakes

Reviewed: Jun. 16, 2014
GREAT. We all enjoyed these—even two little kids (who had plain maple syrup on top of theirs, not spiked). The skillet in which I cooked the bacon got pretty dark, so rather than using it to cook the scallions, I just added them to the bowl with the butter and microwaved 'em until the butter melted. I used less than half a cup, just because I didn't have enough scallions. I also used ancho chile powder in the syrup because I didn't have chipotle. This was a fun Father's Day breakfast—kind of a special-occasion splurge, like biscuits and gravy.
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Brodetto (Fish Stew) Ancona-Style

Reviewed: May 27, 2014
Wonderful—something I'd happily order in a restaurant. I had some homemade salmon stock that I wanted to do something special with. I used snapper, clams, and shrimp, and used the variation detailed in the footnote: saffron and white wine instead of pepper flakes and vinegar. Terrific meal.
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Chef John's Boston Baked Beans

Reviewed: May 27, 2014
Great. I cooked the beans in the pressure cooker first for about 20 minutes. I also precooked the bacon. Easy and cheap.
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5 users found this review helpful
Photo by Doughgirl8

Farro Salad with Asparagus and Parmesan

Reviewed: May 5, 2014
Really good! We had a bag of Trader Joe's par-cooked farro, which allowed us to skip the soaking step and cook the grain in 10 minutes--big time-saver. The bag was just shy of 2 cups, so I just followed regular amounts in the rest of the recipe. My modifications: I toasted the walnuts; I didn't have enough cranberries so used half dried cranberries, half golden raisins; and I didn't have enough parsley so added chopped fresh mint, which was terrific. I used a homemade balsamic vinaigrette. I also completely forgot the Parmesan, but didn't miss it. Perfect side dish--we served it on a bed of watercress with grilled chicken. Oh, and it makes a ton, so I have plenty to bring for lunches during the week.
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Photo by Doughgirl8

Ima's Potato Salad

Reviewed: Apr. 30, 2014
Just realized I never reviewed this, just took a blurry photo a while back. :) I really liked it! We didn't have frozen peas and carrots, just peas; I diced carrots and blanched them in the potato cooking water for about two minutes, then chilled them. I found a can of Israeli pickles in the "ethnic" section of my market. I definitely want to make this again! I love the mustard flavor, too.
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Halloumi Cheese Fingers

Reviewed: Mar. 24, 2014
Loved this! Halloumi's expensive, but this was a great treat. Salty, crispy, lemony. Delicious!
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Thai Green Curry Prawns

Reviewed: Mar. 24, 2014
The sauce seemed really unbalanced. First, it was too sour; I added a teaspoon of brown sugar. Then, I added salt—but there was still something missing. We were halfway through dinner before I jumped up, saying, "FISH SAUCE. I knew it was missing something! No 'umami'"! That made it much better. I added red bell pepper and some sliced zucchini and yellow squash instead of baby corn. Leftovers were delicious.
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Chef John's Spaghetti al Tonno

Reviewed: Mar. 21, 2014
Delicious! I saw the video last week and went to Food Wishes to get the recipe; I'm glad it's on the site. We omitted the Parmesan.
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Sfogliatelle Ricce

Reviewed: Jan. 23, 2014
YEAH! This is exactly the kind of complicated, multi-step, can't-find-locally kind of recipe I totally geek out on. First off, this was really fun to make. When I sliced into the dough log after it chilled, I exclaimed, "COOL!" because it looked like a big fat leek, with all the dough layers visible. I used homemade candied orange peel--with a recipe this fancy, why go halfway? I also don't think I stretched the dough enough after rolling it through the pasta machine. Oh: and rather than rolling the dough immediately after mixing it in the Kitchenaid, I wrapped it in plastic and let it sit on the counter while I made the filling. I did use the extra 2 teaspoons of water and the dough was still very tight; I wanted to give the flour time to absorb the moisture. When I did roll it out, it had a lovely, plastic texture. Like I said, my dough wasn't thin enough because the pastries were very, very crunchy--like the edge of the lasagna noodle that sticks up and gets dried out during baking. It wasn't unpleasant--but I wanted it to be thinner, more tender, like phyllo or strudel pastry. While I should probably just make the recipe again and see what happens, I also think I'd like to try adding just an ounce of fat to the dough to make it more extensible and tender. I didn't use all of the butter-lard mixture, and I some filling left over, which I froze and plan to use in breakfast pastries or for a yeasted coffeecake or something. Thanks for this great-tasting project!
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7 users found this review helpful
Photo by Doughgirl8

Old Fashioned Butter Cookies with Butter Frosting

Reviewed: Jan. 16, 2014
Great cut-out cookies. I used "Sugar Cookie Icing" because I wanted a smooth frosting for Christmas cookies, but I'm looking forward to trying them with the frosting recipe.
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4 users found this review helpful

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