mlittle74 Recipe Reviews (Pg. 1) - Allrecipes.com (10449911)

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Home-Style Yeast Bread

Reviewed: Jan. 24, 2010
This was my first bread experience. It was fun (and challenging) to learn all the nuances of making bread. The 1st rise hardly rose at all (after an hour) and I baked one loaf after the 2nd rise (another hour) and mixed in jalapeno and cheddar and brought it to a friend's house for game night. They really liked it, but the center was too doughy. My wife suggested letting it cool longer next time to let it finish setting up. I baked the remaining two loaves today after the 2nd rise rested overnight and they more than doubled in size. Just baked them without adding anything else and they turned out great. Let them set longer this time and the middle was firm and perfect. Looking forward to experimenting with different baking methods and at least becoming dangerous in the bread baking department.
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4 users found this review helpful

Pot Stickers Traditional

Reviewed: Jan. 1, 2010
DANGEROUS if directions are followed as written. First of all these little buggers are a pain to make but I like a good challenge and ended up coming up with a system that worked. But BE CAREFUL the instructions say to cook the pot stickers in oil and then add water. I knew water and oil didn't mix so I tried to add the water carefully to the side of the pan and hot grease went flying everywhere. I even got burnt on my cheek. I then came up with a two skillet solution (frying the pot stickers in one pan and then moving them to a 2nd pan for steaming). Also I highly recommend keeping a couple eggs mixed with a bit of water in a bowl near your prep area because you will have to use it to get the wrappers to stick. I coated each of the four sides of the wrapper as it was laying out flat before putting the mixture in. Then after the wrapper was closed I wet my fingers again with egg wash and coated the outside seam. I would have given this recipe 4 stars for the end result because I think they turned out well but the danger of mixing oil with water really needs to be addressed in the main writing of this recipe. Recommend this review so it gets near the top if you think this is as serious issue as I do.
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Oct. 9, 2009
I'm just reviewing the cooking technique since I used my own sauce. Because the of the low and slow cooking in the oven, they came out so tender and juicy it was amazing. I also used a dry rub before cooking them and then applied the wet rub when I put them on the grill. Also if you have a membership get your ribs from somewhere like Costco, we got three racks of ribs for $20 bucks!!
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1 user found this review helpful

Mushroom Chicken Piccata

Reviewed: Oct. 6, 2009
I'm serious, this recipe was out of control. Very very good. Might experiment with some other ingredients next time, but just because I like to try different variations. This recipe was awesome as is presented in the main recipe.
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Chicken Marsala

Reviewed: Oct. 4, 2009
This recipe was very good. I will definitely add more mushrooms next time and pound out the chicken breast to make it a bit thinner. I will also probably use an egg wash before the bread crumbs.
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Photo by mlittle74

Super-Delicious Zuppa Toscana

Reviewed: Sep. 21, 2009
It's been raining for over a week here and the weather is cooling off. Surprised my wife with this recipe and she loved it. She's taking some for leftovers to work tomorrow and said she's can't wait. Very very good and easy to make. As a tip I just put some of the spinach in the bottom of the bowl and then poured the soup on top. Within a minute the spinach was slightly wilted and good to go.
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Photo by mlittle74

Broiled Tilapia Parmesan

Reviewed: Jun. 29, 2009
I surprised my wife tonight and made this for dinner. I added some bread crumbs and garlic and it tasted great. Also used lime juice instead of lemon. When I started broiling it I just used a greased cookie sheet. Not a good idea, it bent and bowed, so I moved the tilapia into more sturdy pans and everything came out ok :) Great great recipe. I also served it with asparagus and cous cous.
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Photo by mlittle74

Greek Chicken Pasta

Reviewed: Jul. 27, 2008
My wife and I both loved it. We're adding it to the "regular recipe" book. I added spinach and Kalamato olives for what I felt was some much needed color.
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3 users found this review helpful

 
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