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

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Doughgirl8

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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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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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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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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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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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Pumpkin Sufganiot with Cranberry Jelly

Reviewed: Nov. 12, 2013
What a fun recipe! Great flavors. The cranberry jelly kind of overpowers the pumpkin--but I love a good Berliner. Next time I might try just making plain pumpkin doughnuts.
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Deep South Eggnog Cake

Reviewed: Oct. 14, 2013
My new favorite Christmas dessert! This was wonderful. I followed the recipe for the eggnog included in the footnotes; the only change I made was to add fresh-grated nutmeg to the cake batter and the frosting. I garnished the slices with whipped cream and more grated nutmeg. I also sliced one of my cake layers in half (it was a little larger than the other) and had enough frosting to fill three layers and frost the cake. I omitted the pecans, because I wanted a smooth cake without the crunch, but I bet they'd be tasty. Even the non-eggnog fan loved it: "Now this is about the only reason for eggnog to exist, as far as I'm concerned." Delicious!
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Harvest Rice Dish

Reviewed: Oct. 10, 2013
Terrific. I made it vegetarian (omitted chicken broth) and used it to stuff an acorn squash. Used sliced almonds, not slivered, and substituted currants for the dried cranberries because we were all out.
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Egg and Potato Curry

Reviewed: Aug. 26, 2013
Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap, delicious meal.
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Chicken and Cold Noodles with Spicy Sauce

Reviewed: Aug. 1, 2013
One of my favorite warm-weather meals is the Chicken with Cold Noodles from Szechuan Noodle Bowl in Seattle. This is close, but I want to play with it a little. The sauce was a little thinner than I'd like, but it was still very good. We added julienned carrots and cucumber, like the restaurant does.
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REALLY Real Strawberry Cupcakes

Reviewed: Jul. 22, 2013
Wonderful! I saw this recipe, and thought--when I read about the freeze-dried strawberry powder--"GENIUS!" I made them for a BBQ this weekend, but only got 14 cupcakes. I think of my pan as being a standard-sized pan, and I use a scoop for portioning the batter. In any case, I loved these. I made a second batch of chocolate cupcakes (Extreme Chocolate Cake) to bring along with these. I used an Italian meringue buttercream with fresh strawberry puree for the frosting, which was delicious on both flavors. Oh: I used 1/3 cup of the sugar to help grind the strawberries in the food processor (a trick I use when making almond meal or other nut flours), and used the remaining sugar to cream with the butter.
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Pressure Cooker Teriyaki Chicken

Reviewed: Mar. 18, 2013
Great and easy. My husband made this--whole family loved it. Served with rice and green beans.
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Paska Bread

Reviewed: Mar. 17, 2013
Wonderful soft, fluffy, brioche-like bread. Here's what I did: I mixed up the sponge in the morning. I used instant yeast, which doesn't need proofing; I just mixed it in with the flour, and instead of warm water I used all milk (room temp). I covered the bowl with plastic wrap and put it in the fridge all day. Oh, I also cut the sugar to 2 Tbsp. Then, I pulled the sponge out of the fridge around dinnertime, along with the butter and eggs, and gave the sponge a stir (it was at the top of the bowl by then). When everything was room temp, I mixed the dough--using about 1 full teaspoon of lemon zest and 1 Tbsp Kosher salt. I let the dough rise, then divided it into three 2 lb. 5 oz loaves. I shaped the loaves into balls, set them in lightly greased panettone papers, covered them with greased plastic wrap, and put them in the refrigerator overnight. Perfect! The next morning, I pulled them out and brushed them with egg wash while the oven warmed up. I topped one loaf with sprinkles, one with pearl sugar, and left one plain. After baking, I made a confectioners' sugar glaze with lemon juice and a little milk and covered the plain loaf, then topped with sprinkles. I thought this bread was great; I probably didn't need to cut the sugar quite so much--maybe next time I'd use 2/3 or 3/4 cup total. This made amazing French toast a couple of days later!
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