Regina Hitchcock Recipe Reviews (Pg. 1) - Allrecipes.com (10980443)

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Regina Hitchcock

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Fluffy Peanut Butter Frosting

Reviewed: Mar. 14, 2015
This frosting was perfect! I do not normally like frosting, but a student of mine brought me a chocolate cupcake with peanut butter frosting and i was hooked! So I looked for the perfect recipe and this is it. Perfectly sweet, perfect for piping or spreading. I beat the butter for a minute or so to make sure it was smooth before adding the peanut butter, and it was perfectly thick, fluffy, and soft. I ended up adding real close to 4 Tbsp of milk before it was done perfectly. Awesome recipe!
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Irresistible Irish Soda Bread

Reviewed: Mar. 18, 2012
This is NOT a traditional Irish soda bread because it has sugar, eggs, and butter, and traditional bread has only four ingredients: flour, buttermilk, salt, and soda. However, this is an amazing bread. I have searched for ten years or better to find a soda bread (traditional or not) that all my kids like, and that balances the traditional flavor with a bit of richness. This is it. I did make one tiny change, which I think really added some character to it. No, I did not add raisins, as they are strictly forbidden in Irish soda bread, but when it came to stirring in the melted butter, I stirred in half, then poured the batter into my pan, and poured the other half all over the top of the bread before I baked it. The crust came out buttery rich and delicious while the crumb is soft, only slightly sweet, and is very rich tasting. The BEST soda bread I have found.
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Bacon Risotto

Reviewed: Jun. 6, 2011
I made this recipe exactly as written, and it was amazing! I used a chicken broth paste, and adjusted it to make sure there was not too much salt. It was creamy and cooked completely from start to finish, including chopping the onion and bacon, in 45 minutes. The best risotto I've ever had! I can't wait to add other things like bell peppers or mushrooms to this amazing base!
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Buttery Soft Pretzels

Reviewed: Jul. 7, 2010
I would give these 4 stars because they were really tasty, but nothing like pretzels I've bought. The sough was WAY too sweet for pretzel dough. Next time I will use half the sugar. Also, the dough was really stiff, and took almost 2 hours to raise, and that was in an 86ยบ room. Then, as I rolled them out and shaped them, the dough kept springing back so I had to rest it twice before final shaping. As they baked, they rose so much my family commented they no longer looked like pretzels but more like a knotted roll. Just not what I expected from a "pretzel" recipe, though I will use it for rolls.
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Magic Spice Cake

Reviewed: Jun. 28, 2010
One look at the instructions for this recipe made me doubt the fluffiness, so I made it using the same ingredients, but as a usual cake. Beat shortening(or butter) with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk and beat for another minute or two before pouring into prepared pans. Came out truly magical! It could use a little more spice, perhaps some allspice or more cinnamon. Otherwise, absolutely delicious!
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Sweet and Sour Dipping Sauce

Reviewed: Dec. 31, 2007
I ended up adding another 1/2 cup pineapple juice and a whole cup of brown sugar to make this sweet and sour, otherwise, it was just all sour. The pineapple juice adds a nice twist to sweet and sour!
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2 users found this review helpful

Plum Sauce

Reviewed: Dec. 31, 2007
This was the perfect sweet-sour sauce for me. The plum made it extra tasty. I left out the onion and it was still great!
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Crispy Chicken Wontons

Reviewed: Dec. 31, 2007
These were really good. The flavor needed a little kicking up, so I added a little more soy sauce and some chinese five spice, but just a pinch. They were great, though!
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9 users found this review helpful

Awesome Egg Rolls

Reviewed: Dec. 31, 2007
I made these with chicken, left out the onion, and added about 1 tsp. Chinese five spice. My husband and kids said they were the best egg rolls they had ever tasted...and we LOVE chinese food.
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Fortune Cookies I

Reviewed: Dec. 31, 2007
I added 1 Tbsp water, which thinned these perfectly. I also added 1/2 tsp almond extract, though next time I am going to try to add about the same of lemon, as the fortune cookies I really like have that lemony hint. I would also reduce the sugar to 2 Tbsp. My last batch, I was making for the kids to just eat and I poured the batter into a cookie sheet and cooked it in a big pancake. I flipped it out on the cutting board and used 4" cookie cutter to cut rounds. They made the most gorgeous looking cookies of all! Plus, if you are inserting fortunes, the scraps make good snacks for the kids and you don't have to let them have full-made cookies that you work so hard to make for the guests.
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3 users found this review helpful

Navajo Fry Bread II

Reviewed: Dec. 30, 2007
This recipe tasted really salty to me. The texture was nice and I liked how quickly they cooked up and how tender they are. Lots of people are using yeast-based fry bread nowadays, so having a traditional one was really nice.
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2 users found this review helpful

Cashew Chicken II

Reviewed: Dec. 30, 2007
Just like I get at China Garden! One thing I would recommend is either to purchase raw cashews, or rinse off the salted ones, as with the salt, soy sauce and chicken broth, salted cashews would be WAY too salty.
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4 users found this review helpful

Sugar Cookie Glaze

Reviewed: Dec. 30, 2007
This was a really nice, pretty glaze. I didn't stir it as I glazed my cookies, and it didn't dry mottled. I did, however, use a large artist's paintbrush to apply the glaze, and it went so fast I couldn't believe it. It took about ten minutes to dry completely, so allow time.
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Restaurant Style Egg Drop Soup

Reviewed: Dec. 30, 2007
This was an outstanding recipe. A couple points I wanted to make was that chives are not the same as green onions, which the picture shows, and green onions would really be better than chives. I did the cornstarch first and stirred too much the first time and ended up with a gorgeous thick soup, but the egg strings were too tiny, so remember not to stir too much until the eggs have had 10 seconds or so to cook.
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Chinese Lemon Chicken

Reviewed: Dec. 30, 2007
This recipe was really good. The flavors melded well, although I would have added a little more lemon to the sauce. I don't eat chicken thighs, so I made it with boneless, skinless breasts and it was really really good!
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7 users found this review helpful

 
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