Reviewed: Jun. 29, 2010

This recipe was tasteless, dry, and taugh .....I will not use this recipe again!!

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Reviewed: Jun. 26, 2010

These were super fun to make and the recipe turned out perfectly. The recipe had clear instructions which was helpful to cooking these properly. Can't wait to have the nieces and nephews over and cook these as a fun project.

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brifrdav

Cooking Level: Intermediate

Reviewed: Jun. 24, 2010

Time to make the CHURROS! Made this Churros recipe this morning at 6am using a 1 inch star tip and pastry bag. I found myself using varying times in order for the churros NOT to get too crunchy at the 375 degrees in a fryer. 25 sec each side too crunchy 15 sec each side to doughy in the middle. Finally around 18 to 20 seconds got it as perfect as I could. I'm now thinking that next time I will use a larger tip to deliver a thicker churro to the oil. Overall the taste of these Churros have been my favorite from several of the recipes I have tried from other online site. In conclusion I think in order to get the consistency I want from my Churros I will add a couple of eggs to give it that "beefy" middle along with a larger tip. I'll keep you posted. :-)

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henrychurros

Reviewed: Jun. 15, 2010

These turned out excellent! I followed the recipe as is up until the dough forms a ball. Instead of using a pastry bag I just hand rolled them. These were a hit!

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ethala26

Reviewed: Jun. 14, 2010

These delicious little snacks were AMAZING!!! They had the best flavor and they are cheep and easy to make. I used a spritz cookie squeeze instead of a pastry bag and it worked out great if not better! This is so because once the dough is mixed it is still hot from being on the stove and had i used a pastry bag it would have been to hot to handle. So i just put one of the long attatchments on and it made beautiful mini churros. The only down side is that the deep-frying makes them soggy if they sit overnight, so if you can make them the day of. Otherwise they were so delicious and easy to make!

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ellacopter

Home Town: Crystal Lake, Illinois, USA

Living In: Oro Valley, Arizona, USA

Reviewed: May 30, 2010

These churros were delicious! I made them for Cinco de Mayo and everyone loved them. I would double the recipe because they WILL get eaten. I love how the ingredients are everything I have on hand every day. Enjoy.

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kelligal

Cooking Level: Beginning

Reviewed: May 23, 2010

These were great & easy to make!! Only problem I had was that my pastry bag split while pipping, b/c the dough was so hot. I think next time i will use a cookie press

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JUJEY

Reviewed: May 20, 2010

DELICIOUS! i took cat's advice and cut both the sugar and oil in the dough down to 1 tbs each. i didn't feel like dirtying my pastry bag so i rolled out "fingers" with the palms of my hands (much easier than i thought it was going to be, the dough looked very sticky but it actually wasn't!). after frying & draining the oil i popped them in a plastic bag with the sugar and cinnamon. shake, shake, shake... et voilet! fair food in your own home! thanks for a great recipe!

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amyi

Cooking Level: Intermediate

Reviewed: May 18, 2010

These are ridiculously good! Everyone I have served them to was raving about them!!

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smalltowngirl

Reviewed: May 9, 2010

Great recipe and best churros I have ever made! Since I don't have a pastry bag, used a cookie press and it worked perfectly and made the strips thin enough so it cooked very quickly and evenly.

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