Les1238 Recipe Reviews (Pg. 1) - Allrecipes.com (10693613)

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Best Bean Salad

Reviewed: Apr. 30, 2013
I used only a tablespoon of sugar and didn't add the green and wax beans until I was ready to serve it up. Perfect!
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Breakfast Sausage

Reviewed: Nov. 4, 2012
I tried this with 1/3 pork, 2/3 turkey. Really tasty. I respectfully suggest starting with half the recommended amount of salt and frying up a sample to taste before adding more.
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Panettone Loaves

Reviewed: Oct. 30, 2012
But where do you get the oven-safe baking bags? [Sur le Table, for one. Do(ug)h!] I'm ambitious to try making this for Christmas--my best friend raves about panettone French toast. This sounds like panettone from a completely different universe to what I've been buying for years. You know--the ones that are in stores 6 weeks before Christmas? God knows what they must do to them to keep them "fresh" that long.
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Michael's Foccacia Bread

Reviewed: Jun. 26, 2012
RE: "Happy yeast" Who doesn't love a spa--yeast probably more than most. I think how to achieve "happy" yeast is very well explained by Anne Burrell in her focaccia recipe. "Put the bowl in a WARM, NOT HOT OR COOL, PLACE until the yeast is bubbling and aromatic...". This applies, not only to proofing your yeast, but raising your dough too. They taught me in both cooking and biology class that yeast LOVE warm, not hot or cool, places and respond to them accordingly. So if you're feeling chilly when you set out to make your focaccia bread, try preheating your oven to warm, and then turning it off when it gets there. Before you put your covered dough in the oven, first check it by inserting your bare arm. If it feels "warm, not hot" to you, then your yeast should love it too, and your covered focaccaia should rise quickly in the cooling, but still warm, oven.
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Halloween Brain Dip

Reviewed: Oct. 30, 2007
I just love this presentation! I'm planning to bring curried cauliflower to the office Halloween potluck (steamed cauliflower "brain" smothered in Trader Joe's Bombay Curry simmer sauce). I ususually mix raisins in the sauce to give it a little sweet complement. However the fruit leather "veins" will work even better. Thanks for the idea!
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