Cassie Walker Recipe Reviews (Pg. 1) - Allrecipes.com (10134218)

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Cassie Walker

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Fluffy Pancakes

Reviewed: Aug. 18, 2013
Perfect pancakes, but I make 1 small adjustment: Put 2 Tbsp. vinegar in a liquid measuring cup, then add enough milk to equal 1 cup. Otherwise, I find the batter to be too thick. 5 stars!
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Super Sausage Gravy

Reviewed: Jan. 14, 2013
I usually add 1 to 1 1/2 cups more milk. Otherwise, this is quick, easy, and perfect!
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Photo by Cassie Walker

Patriotic Poke Cake

Reviewed: Jul. 2, 2010
I made this with scratch cake layers and homemade frosting. It was incredible. I love the fun, fruity brightness the Jell-O gives to the cake. Perfect for parties! Will definitely be making again :D :D
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2 users found this review helpful

Chicken and Peas with Pasta

Reviewed: May 13, 2010
After cooking and removing my chicken from the pot, I added 2 more Tbsp oil before sauteing the onion and garlic (I omitted the green pepper and increased the garlic to 4 small cloves). Before adding the broth/cream, I stirred in 1 Tbsp of flour to make a rue. Then I added everything else. I reduced the Italian seasoning to 1 tsp and omitted the walnuts. I made it with 3/4 lb. broken up spaghetti. Very delicious!
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6 users found this review helpful

Guacamole

Reviewed: May 7, 2010
This guacamole is THE BEST! The only thing I did differently was increasing the cilantro to 1/3 cup and seeding my tomatoes. I made it about 3 hours ahead and kept it in the fridge with a piece of plastic wrap pressed onto the surface. Everyone at our Cinco de Mayo party said it was the best guacamole they've ever had!
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Photo by Cassie Walker

Churros

Reviewed: May 7, 2010
I made the recipe word-for-word. I tried using the largest star tip I had, which was an Ateco 2D. It was a closed star tip, and it did not work at all. The pieces fell apart in the hot oil. For my second batch I switched to a large round tip and piped 2-inch long pieces. (I got 24 pieces altogether.) They stick together in the oil, so only fry a few at a time, depending on how large your pot is. When they float to the top, fry them for 1-2 minutes longer, or until they are golden brown. I'll definitely be making these again!
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3 users found this review helpful
Photo by Cassie Walker

Cream Cheese Pound Cake I

Reviewed: Apr. 29, 2010
Incredible flavor and texture! It just melts in your mouth. Everything a pound cake should be!
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Best Buttercream Frosting

Reviewed: Feb. 3, 2009
This recipe would work great as a substitute for pastry cream or merinuge buttercream if you ever run out of egg yolks or whites! A trick for eliminating the gritty sugar taste: boil the sugar with the milk and flour! Boil it for about 15-20 minutes. And definitely make sure it's cool before you add the butter at the end. When it's cool enough, it will look like very thick glue.
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2 users found this review helpful

Special Buttercream Frosting

Reviewed: May 13, 2008
I don't usually like regular buttercream. I usually make Swiss meringue buttercream because it's lighter and not as sweet. However, this buttercream frosting is perfect! It's fluffy and not TOO too sweet. I used butter flavored shortening.
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Pasta Melanzana

Reviewed: May 2, 2008
My boyfriend and I LOVE spinach, so we used 6 cups. I did sweat the eggplant first for about 30 minutes. I added the garlic to the eggplant after the first 5 minutes of cooking to make sure it didn't burn. I used 2 tablespoons of lemon juice, and it was perfectly lemony but a little dry. So I added about 1/2 cup of pasta water. This dish is fantastic. We'll be making this very often!
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Photo by Cassie Walker

Chicken Enchiladas I

Reviewed: Mar. 26, 2008
These are the best! I substituted enchilada sauce instead of taco sauce, and I omitted the extra water. I'm making these again tomorrow for my aunt's birthday dinner! :)
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Broiled Tilapia Parmesan

Reviewed: Mar. 26, 2008
I use this recipe all the time. It's my favorite way to cook tilapia! I add 1/2 cup bread crumbs and pile the topping on the fish (about 3-4 tablespoons on each piece). It's the best with creamy risotto and roasted asparagus!
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Ratatouille

Reviewed: Jul. 22, 2014
Saute onions and green pepper WITH the eggplant and garlic for maximum flavor and sweetness!
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Thighs on Rice

Reviewed: May 24, 2014
5 stars with these changes... Here are some Cooking 101 tips. Heat a couple tablespoons of olive oil in a dutch oven over medium high heat. Season chicken (thighs OR drumsticks) with S&P and brown for 4-5 minutes per side. Remove from pot. Saute the onion (and celery, carrots, mushrooms) for 2-3 minutes in the same pot. Then add rice, broth, melted butter, and Italian seasoning (only 1/2 tsp.) and stir together. Put browned chicken on top of rice and cover with a tight fitting lid. Bake for 35-45 minutes. Cooks perfectly every time!
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Goulash Supreme

Reviewed: Jan. 14, 2013
I used 1 - 14.5 ounce can stewed tomatoes and 1 - 15 ounce can tomato sauce. I omitted the garlic and tomato paste. I added 3/4 cup water. I would absolutely make this again. Delicious and fast!
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Chewy Brownies

Reviewed: Nov. 24, 2012
Reduced salt to 1/2 tsp. Used all room temperature ingredients, and my 13x9 pan was done at 22 minutes. Delicious!!
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Spanish Rice II

Reviewed: Mar. 26, 2008
I follow this recipe exactly and it's the best spanish rice I've ever made at home!
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Shepherd's Pie VI

Reviewed: Feb. 12, 2013
Followed the suggestions for using a packet of brown gravy. We added frozen peas, fresh mushrooms, 1/4 cup of red wine, and about 1 Tbsp dried parsley. Amazing! One of our favorite family meals!
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Fabulous Wet Burritos

Reviewed: Feb. 12, 2013
We give the recipe only 4 stars as it is written. But with minor changes it deserves 5 stars! We omitted the tomato sauce and added an extra can of enchilada sauce. Doubled the onion in the meat mixture. Rolled up 8 burritos with plenty of monterey jack cheese in each, and put them in a 13x9 baking dish, covered with sauce (we did not heat the sauce), and baked at 350F for 30 minutes. Fast, cheap, and delicious!
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For-My-Love Sugar Cookies

Reviewed: Feb. 6, 2009
Delicious cookies! I don't know why one reviewer wrote that the cookies tasted like animal fat... unless they used lard. Crisco is made from vegetables!
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Displaying results 1-20 (of 24) reviews
 
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