annie.oakley Recipe Reviews (Pg. 2) - Allrecipes.com (10230285)

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Pizza Dough III

Reviewed: Nov. 2, 2009
I altered the recipe slightly. After combining the yeast and warm water, I let it sit for about 10-15 minutes. Then I added THREE cups of bread flour (you might think its a lot but it works wonders---its less sticky!), 1/2 teaspoon of dried basil, and 1/2 teaspoon of parsley flakes. I let the dough rise for about 30 minutes, punched it down, and let the dough rise again for another 30 minutes. I also set the oven to 400* to get that crispy crust. Wonderful recipe :) Thanks again!
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Portuguese Sweet Bread I

Reviewed: Nov. 2, 2009
I yielded this recipe to 12 servings. This called for about 2 1/1 teaspoons of yeast which is equivalent to one packet of yeast (1/4 oz)...I used the Fleischmann's (the yellow packet kind). The recipe said this was going to be sticky but it was overly sticky in my opinion...so I added another cup of bread flour. To make the bread a little more rich and sweeter, I read the previous reviews and added another yolk and increased the sugar by doubling the amount (it called for 1/3 so I added 2/3 of sugar). I didn't make this bread in a bread machine. Instead, I let the dough rise for two hours. Punched it down. Let the dough rise for another hour. Baked it in the oven for 40-45 minutes at 375*. Turned out crispy on the outside and a little doughy in the middle...perfect :) Thanks again!
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Creamy Rice Pudding

Reviewed: Oct. 17, 2009
Yielded to 8 servings. Used skim milk because that's what I had in hand. Didn't stir in sugar until it was at the right consistency. Used 1/2 cup of white sugar instead of the 1/3 it called for. Then added an additional 1/4 cup of brown sugar. Tempered the egg mixture with the warm mixture so it would blend easier. Used half amount of raisins. Added 1 teaspoon cinnamon powder. Let it simmer for a little bit longer to have a thicker consistency. This tasted better than the store-bought rice pudding I always get! Thanks!
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Photo by annie.oakley

Easy OREO Truffles

Reviewed: Oct. 10, 2009
Easy and delicious. Scooped out the cream cheese/cookie mix into little balls and froze them on a cookie sheet. After they had hardened, I melted the bark, dropped one ball in at a time, and used a fork to scoop the balls out. Laid it back on the cookie sheet, sprinkled the crushed oreos on top and placed it back in the fridge. Had to work fairly quickly but it turned out awesome :)
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Raspberry Margaritas

Reviewed: Oct. 7, 2009
I read the reviews and a few cut back on the tequila...so instead of cutting back on the tequila (which I love), I substituted orange juice for the orange liquor. Used granulated sugar instead and added an additional 2 tbsp of sugar---DELICIOUS!
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Oct. 6, 2009
Couldn't find jicama so I substituted for 1/2 a cup of fresh diced jalepeno peppers. Used regular flour tortilla b/c that's what I prefer. Pretty good!
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Lance's French Onion Soup

Reviewed: Oct. 6, 2009
I used 3 1/2 onions, sauteed it in olive oil until it was close to transparent, then added the sugar. Added the wine (chardonnay) and when it was thoroughly clear, used a 32oz box of beef broth (that scaled it down to about 4 servings rather than 6). Then added salt, pepper, and a pinch of cayenne for some kick to it. I also toasted the bread before I put it into the soup and used deli sliced (reduced fat) provolone cheese as the topper. Garnished with sliced green onions on top of the cheese. Popped it in the microwave and voila! Looks wonderful and tastes SOOOO GOOODDD!!!! Thanks again!
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Apple Pie by Grandma Ople

Reviewed: Sep. 27, 2009
This was absolutely DELICIOUS! For the pastry, I used "Pastry for Double Pie-Crust" on this site and added 1 teaspoon of powdered sugar mixed in the dough for a slightly sweeter crust. Used a glass dish rather than a tin foil pan b/c it’s deeper and allows me to pile on the apples! I brushed the bottom of the crust with egg whites like another review to prevent it from getting soggy. Pre-baked the crust at 425* for five minutes). I used only 6 of the apples (which was more than plenty) and tossed the apples with 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp of vanilla extract before placing it in the pie. I arranged it with a lattice top (rolled out the dough to about ¼ inch, and cut it into 12 perfect strips with a pizza slicer). Omitted the water in the syrup, and poured the syrup mixture over the pie and brushed the top crust with egg yolks to give it that golden brown top and sprinkled it with a mixture of brown and white sugar. I baked it according to the recipe but placed it on the bottom shelf of the oven and a foil on top of it for the first 30 minutes. Then I removed the foil and continued to bake for another 30-45 minutes. The baking time was a little extended but the pie turned out fantastic!!! WONDERFUL RECIPE!!!!!
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Seafood Chowder

Reviewed: Sep. 27, 2009
Didn't have any crab meat or scallops on hand so I substituted with another 1/2 lb of shrimp (1 lb of shrimp total) and added 2 more cans of clams (3 cans total). I drained the corn and added 1/2 cup of clam juice for that extra seafood flavor. It was delicious! For extra spiciness, I also doubled the cayenne pepper. Thanks for the recipe---will absolutely make it again!
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Camp Cornbread

Reviewed: Nov. 22, 2007
This is EXACTLY what I have been looking for! It's very moist and a HUGE favorite. Like previous reviews, I skipped out on the sugar and it turned out absolutely perfect. I also used the JIFFY cornbread mix, and baked mine for about 40 minutes. Will definately use again!
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