TheBrooksStead Recipe Reviews (Pg. 1) - Allrecipes.com (103397)

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Salmon with Brown Sugar Glaze

Reviewed: Feb. 7, 2013
My husband and I make a similar recipe with whole grain mustard and brown sugar. We place a whole salmon filet on a wood plank and grill it - it's probably the best salmon I've ever had. Even my picky brother said it was the best meal he had on his trip to the PacNW. The mustard and brown sugar can't go wrong.
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Biscuit Baking Mix

Reviewed: Aug. 1, 2011
To all the people wondering what you do with this mix - it's a substitute for Bisquick. You can find tons of recipes for Bisquick on their site bisquick.com - including recipes for biscuits, dumplings, etc. It consists of everything you would find in Bisquick - flour, shortening, salt, leavening. However, Bisquick uses a combination of leaveners - but baking powder has always worked fine in these baking mix recipes.
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Baked Spaghetti

Reviewed: Jul. 11, 2011
I agree with most everyone else - after making this tonight, it definitely needs more sauce/beef filling. Either that or cut the pasta and mozzarella by half (which is probably a better idea unless you want to feed an army). I imagine the leftovers are going to be very dry and will need extra sauce on them.
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Ten Minute Enchilada Sauce

Reviewed: Jan. 8, 2011
It's a good BASE recipe to start with. With mine, I use the full amount of chile powder and add more cumin to it - that, to me, is the real flavor of enchilada sauce. I also tripled this for a 9" x 13" pan plus a bit left over (great in egg, refried bean, and cheese burritos) and used 2 15oz. cans of tomato sauce and 2 cups water with the amount of oil and flour called for. I like my sauce on the thicker side so I let it cook about 30 mins. The real secret to full flavor in mine is that I added 1 packet (or 1 cube) of beef bouillon. That's really what gave it great depth.
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2 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jan. 8, 2011
It's a good BASE recipe to start with. With mine, I use the full amount of chile powder and add more cumin to it - that, to me, is the real flavor of enchilada sauce. I also tripled this for a 9" x 13" pan plus a bit left over (great in egg, refried bean, and cheese burritos) and used 2 15oz. cans of tomato sauce and 2 cups water with the amount of oil and flour called for. I like my sauce on the thicker side so I let it cook about 30 mins. The real secret to full flavor in mine is that I added 1 packet (or 1 cube) of beef bouillon. That's really what gave it great depth.
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2 users found this review helpful

Spanish Flan

Reviewed: Dec. 30, 2010
While the ingredients may be great, the recipe itself results in a curdled flan. This really needs to be baked in a water bath. I've made flan many times, but wanted a simple recipe using sweetened condensed milk and evaporated milk. I was wary of the lack of a water bath in this recipe, but made it anyway. Once cooled, it came out curdled and chunky - not smooth and creamy as flan should be.
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6 users found this review helpful

Conchas (Mexican Sweet Bread)

Reviewed: Dec. 23, 2008
Awesome recipe. Yes, they take some time to make and yes, they take some skill, but they turned out perfectly. I used my stand mixer and let the dough rise quite awhile the first time since it was cold in my kitchen. One secret to patting out the topping is to knead each ball in your hand for a minute to warm it up. Then pat it out on waxed paper and lay it on top of the bread. I also flattened out each dough ball a little so they would be more like hamburger bun shape which is what I'm used to from bakeries. Excellent recipe and I will definitely make this again. The bread turned out light and flavorful.
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5 users found this review helpful

 
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