tyronebcookin Recipe Reviews (Pg. 1) - Allrecipes.com (10213733)

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Beer Batter

Reviewed: Apr. 2, 2008
Quick easy, I used this for 400+ people of a ship! After scaling it - and frying it with commercial fryers - but here's the best part...I couldn't obtain the beer because it was still held in a container on the dock...so I replaced the beer with sherry we had on board and a few glugs of white vinegar (WARNING-Batter tastes awful with the sherry) but after the sherry is literally fried out of it, it was fantastic!!! I have the whole crews word on it, the English & Irish people we have on board couldn't believe I produced such 'Fish & Chips' (we are a Mission NGO organization on a budget). OH, ONE MORE THING - if its too thick water it down with the beer or sherry you are using to pancake batter consistency then chill it, IF the first fish or too look to smooth, or to bready, give it a few more goes because after the first one or too it straighetened right out to perfect consistency. 5 STARS because of ease, minimal ingredients, and I haven't even used beer with it yet!!!
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Spinach Dip with Water Chestnuts

Reviewed: Dec. 16, 2007
The recipe is wonderful! AND by the way, you can replace the chestnut with Jicama! Wonderful taste with the same crunch and feel as chestnuts with a better taste, or at least to me...and I reduced the sour cream down to 8 oz./1cup to be the same amount as the mayo...OPTIONAL --- Add 3 pounds of chopped cooked (we use grilled) chicken breast and two handfuls of chopped dried cranberries and you will have some of the best chicken salad EVER!
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Hot Onion Dip

Reviewed: Dec. 13, 2007
I baked it at 325 convection, but otherwise it works just 'as is' no problems with grease or anything of that nature, the high temp may have caused it to break down in other reviews. Worked and tasted excellent 'as is'.
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Dec. 13, 2007
Love this recipe, but let me give you some tips on rules 1 and 4 for convection oven and/or commercial kitchen use 1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. For this I would say having the commercial or convection oven on 325 would be sufficient, and it still cooks within the 15 minute time, also if don't have jelly roll pans half sheet pans work, BUT you need 1.66x the recipe to make a sheet pan...but here is a big batch easier solution I have used several time= use the multiply servings part of Allrecipes to calculate 10 servings equal 1 pumkin roll in a jelly roll pan, but 16 servings would equal 1 pumpkin roll in a half sheet pan. It does vary but I do batches of 6 and 8 pumpkin rolls in a half sheet pan which are: 100servings = 6 rolls made in half sheet pans or 130 servings = 8 rolls made in half sheet pans 4. ...Carefully unroll cake; remove towel. [Please, do not remove towel!!! Why???] Spread cream cheese mixture over cake. Reroll cake. [use the towel that YOU DIDN"T REMOVE to reroll the pumpkin roll 'sushi style' then use that same towel to lift roll and place on plastic wrap then roll pumpkin roll off of towel on to plastic wrap and wrap it then!] Hope this helps in case you need to make it in big batches and with the more available half sheet pans. (Sam's club, 2 for $11 makes bigger rolls too...)
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Kentucky Butter Cake

Reviewed: Nov. 28, 2007
If you let this cake cool properly it will come out with just the application of a thorough coating of non-stick spray, no flour. I have used a non-stick and regular pan with the same results. 30-40 minutes cooling time. I don't feel you need to poke holes in the cake, I have used a bundt pan and angel food cake pan, and if you start coating the cake bottom well (with glaze) when it is is hot, and later when you release it from the pan...if you have patience it does soak in. Alterations: Unless you just like it super sweet, I found that the 'glaze' amount was sufficient. Use vanilla sugar or paste for a vanilla bean speckled cake. I prefered the cracked, rounded 'top' of the cake than the molded bundt 'bottom' of the cake, that is why I switched to an angel food cake pan. To each his own. I have increased the buttermilk to a half cup more at least a couple of times now because I felt the batter was to thick, more like dough. But in any case I have enjoyed the enriched taste of the buttermilk and have experienced a moist cake with good 'crumb'. Truly the 'glaze' is thinned down by Kentucky Bourbon or Whiskey to coat the cake (the thinning also soaks in better, no holes) and secondly, Rum is the preferred alternative. I gave it five stars because without tweaking it to fill my own desires it is still an excellent cake, and because it can be easily altered for personal preference. Great Recipe! Will post a picture soon.
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