Steph Recipe Reviews (Pg. 1) - Allrecipes.com (10597842)

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Steph

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Puff Pastry

Reviewed: Jan. 20, 2011
Oh I have to give this one a 5 start rating. This was the most excellent pastry I have ever made and so easy. My husband and I have been fighting over who makes the best pie crust. I think I just won with this recipe. I love the idea that it took NO shortening at all. I did use as one viewer had said and used a cheese grater to cut in the butter, Worked like a charm. I then rolled out, cut into 7.5x6.5 triangles and added cold mashed potatoes, seasoned ground beef and swiss cheese. Closed them using 1 egg to seal edges and glazed the top with egg and baked in over for 17-15 mins at 400 degrees. Makes a great meal for everyone. I can't wait to use this recipe for my next Apple pie
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8 users found this review helpful

Golden Crescent Rolls

Reviewed: Jan. 18, 2011
OHHH YEAH! These are GREAT!! Very easy to make and always a big hit. I took others advise and let rise another hour (the bigger the better). I found that the more you knead the dough, the fluffier they are. I also used butter flavored shortening. They turned out wonderful. Next time I think I will just use butter as one view suggested. Serving suggestion: These would be fun to make with "Little Smokies" sausages for the Super Bowl. I have yet to try it, but they would be good. Just be sure to cut your cooking temp.
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2 users found this review helpful

Unbelievable Rolls

Reviewed: Jan. 18, 2011
I Have made this recipe several times now, everytime I make them there are never any leftovers. My family now asks for them as well as my friends. This is a truly fool proof roll recipe in my opinion. You do have to be very careful when using yeast and these rolls I found to be extra sensitive. Be sure you have to water at only 110*. I have found that by pouring the mix into a glass bowl and adding the eggs BEFORE adding the yeast helps with overheating and/or over cooling the yeast. Also when rising on the pans, I have found it helps to have them covered and placed in a warmer area (like the stove top while oven is on) it doubles the size. When making these for Thanksgiving or any large event, I always make the day before. They rewarm wonderfully. I love this recipe. Thank you Sherlie for posting it.
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2 users found this review helpful

Chicken Marsala

Reviewed: Jan. 18, 2011
I love this recipe! I have done it two different ways now. First I did exactly as the recipe stated and it was great. The second time I took some other views advise and made a cream sauce by adding half and half and using a slurry to thicken it. I also removed the chicken after browning it (which I had cut in half after pounding) and made the sauce then added the chicken back in. I didn't have cooking sherry so I did double the amount of Marsala wine instead, turned out great. Plan on making it tonight for my family and this time using some garlic, and Italian spice in the flour mixture. Served with homestyle noodles. Splendid Recipe Lisa, thanks so much for sharing.
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3 users found this review helpful

German Spaetzle Dumplings

Reviewed: Oct. 3, 2010
My family LOVES this recipe! Made it last night with Beef Rouladen and Broccoli... Very good indeed. I don't have a spaetzle maker so I used the advise of another viewer and used the large part of a cheese grater. Worked like a charm.
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5 users found this review helpful

German Rouladen

Reviewed: Oct. 3, 2010
This is a GREAT recipe. I didn't have flank steak, so I used cubed steak, Never do that. It was good, texture was not so appealing. I will try thick sliced Roast Beef next time. I also used to cans of Beef broth rather then the bouillon cubes. Made an awesome gravy for the Spaetzle. MMMMMM good. Thank you for posting.
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2 users found this review helpful

 
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