Rachel T Recipe Reviews (Pg. 1) - Allrecipes.com (10067016)

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Rachel T

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Fluffy Pancakes

Reviewed: Jan. 5, 2012
texture-wise these were the best pancakes i've ever had; felt like i was eating bubbles! but there was a strange taste to it that i think came from the vinegar. unless i can find a way to get rid of the vinegary taste i will not make these again.
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Photo by Rachel T

Pain de Campagne - Country French Bread

Reviewed: Aug. 30, 2011
followed this recipe exactly, except for adding a pan of hot water to the oven during baking. produced wonderfully chewy bread with a nice crust!
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6 users found this review helpful
Photo by Rachel T

Quiche

Reviewed: Aug. 30, 2011
This is a very flexible recipe that can be easily altered to produce fantastic results. I used a mixture of Parmesan, Cheddar, Mozzarella and Monterey Jack cheeses (because I had leftovers of each in my fridge), together with bacon instead of ham. Skipped the salt, parsley and pimento peppers because I did not have any on hand, opting for a few shakes of ground black pepper and a handful of chopped green onions. Paired this with the Easy Pie Crust recipe on this site, and baked it at 190 for half an hour, by which time the quiche looked cooked and ready so I took it out of the oven. I had been worried that using the strange combination of cheese would affect the final product, but it turned out lovely. I will definitely make again and again; next time I'm going to try it with a handful of vegetables thrown in!
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Best Brownies

Reviewed: Aug. 27, 2011
Comes out perfect every time!
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1 user found this review helpful

Gingerbread Biscotti

Reviewed: Aug. 21, 2011
baked this for a friend, but the biscotti burned at the edges and i had to cut them off. added 1/4 tsp ground pepper, 1/4 tsp more nutmeg and 1/2 tsp salt, and it still was pretty bland. was not impressed, waste of my ingredients and time.
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Orange Almond Biscotti II

Reviewed: Aug. 21, 2011
came out really well; i increased the almond extract to 1 tsp, but still felt it could have done with more. it could also have done with less sugar so i will probably decrease the sugar to 1 cup next time. all in all a really fabulous recipe, and honestly i'm just nitpicking! i couldn't stop myself from eating them so i just gave them all away!
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Easy Pie Crust

Reviewed: Aug. 20, 2011
this was so, so easy to do and i paired it with a lemon meringue pie recipe. the taste was fantastic too. the only problem was that it was too crumbly because the crust started to fall off in bits and pieces after it had been baked with the meringue... maybe i won't bake it so long (for the first round) in future.
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Photo by Rachel T

French Baguettes

Reviewed: Aug. 20, 2011
This recipe was extremely easy to follow. Did not have a bread machine so I did everything by hand. Had to add a little more flour, approx 1/2 to 1 cup. I added a pan of hot water to the bottom shelf of my oven before baking the baguettes. I tried one with the egg wash and one without, and I like both of them. The one with egg wash has a chewier crust than the one without, and it does not look as pretty, but they both taste good.
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Photo by Rachel T

Grandma's Lemon Meringue Pie

Reviewed: Jul. 27, 2011
this pie was fantastic. the changes i made were to use 3/4 cup low fat milk and 3/4 water in place of 1 1/2 cups water, and 9 tablespoons of white sugar and 1/2 tsp cream of tartar for the meringue. it came out absolutely perfect, not too rich, not too sweet, with the ideal meringue:curd ratio. the only problem i encountered was that my meringue started weeping not long after i took it out of the oven, but nobody really minded because everybody was focussed on eating the pie! i will definitely make this again and again. THIS IS A KEEPER!!
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Teriyaki Sauce and Marinade

Reviewed: Dec. 27, 2010
I loved this; it was so simple to make, with ingredients that I already had in my kitchen. Besides the common uses such as marinading chicken, I paired the sauce with sliced eggplant and grilled it. Tasted absolutely phenomenal with seaweed and short grain brown rice!
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Hong Kong Style Egg Tarts

Reviewed: Jun. 24, 2008
I halved the recipe. There was indeed too much custard for the amount of dough. I derived 10 medium sized tarts from this recipe, though the leftover custard could have filled 5 more tart shells. I baked the tarts in 2 batches, the first batch was baked at 200 degrees celsius for 13 minutes. The tart shells came out perfect and golden, but the custard was overcooked on the top- there was a thick gel-like layer instead of wobbly custard goodness. I baked my second batch at 190 degrees celsius for 17 minutes; they turned out fantastically!
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