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"the recipe calls for cream, but doesn't say how much in the ingredients. I used a 1/4 cp of whole milk and they came out terrific. Before I did that the dough was really dry. But great cookies afterwards."
Apr 6, 2009 on Food.com
"In rated this too hohgh the first time. I didn't notice this until later. No egg wash. To get the nice golden brown, it needs an eggwash on the outside 1 egg and 2 Tb water mix and baste on tops half way through baking."
Jan 20, 2009 on Food.com
"This may not be helpful, but at those same markets you can buy cans of pickled quail eggs for like 1.49"
Jan 19, 2009 on Food.com
"I used spiced rum and coconut cream for an added kick. Other than that, this is top notch! Great posting. I served this all out for some missionaries as a side with capraise, prime rib roast, and tiramisu. All the different flavors...I almost had them converted!"
Jan 15, 2009 on Food.com
"I don't want to be rude so I am giving it a star (or two more than what it deserves. This recipe is so "white". This is called Chile Navidad, hence the red color. If it has red in it, it's not chile verde...period. Chile verde con puerco #2, it's a Mexican dish not Spanish "cerdo". Not enough tomatillo or chile verde. Way too much broth the chile..."
Jan 1, 2009 on Food.com
"Great authentic recipe. Yes, to other comments, it is salty. Poke is a very salty dish, this is dead on point for flavor and salt. Ma'halo bruddah!"
Nov 7, 2008 on Food.com
"The recipe I grew up with! I doubled the batch for a party. Love it. To change it up a bit I used honey and almond flavored rice and corn mix and wheat chex (since they soak the most flavor, instead of Lawrys I rubbed 2 tsp of both dried parsley and basil, 1tsp onion powder 1 tsp garlic 1 beef bullion, 2 tsp paprika, splash of hickory, and 1 tsp ..."
Sep 30, 2008 on Food.com
"If you want a bland, basic, never been changed sandwich this is it and this is why they only serve this recipe in Philly. For the historical value. Make the changes, green pepper, roasted red pepper, olives, garlic, pepperoncinis. Now you have a cheese steak, but it won't be from philly :("
Jul 22, 2008 on Food.com