Colette Recipe Reviews (Pg. 1) - (11175014)

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Braided Easter Egg Bread

Reviewed: Jun. 5, 2012
i had to add almost an extra cup of flour to create a dough for kneading. and cooked for 23 minutes instead of the stated 50-55 minutes. otherwise everything was fine. i will try adding another egg and more sugar next time
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Baker's Secret Pie Crust

Reviewed: Oct. 23, 2010
Amazing crust. Best ever. Like others I was intimidated by pie crusts but, no more. I read a bunch of the reviews and the main message was to keep everything as cold as possible. For example if i had to answer the phone during the process or i got pulled away for some other reason I would stick the batter in the fridge/freezer. Like someone suggested I used grated frozen butter and I used a shortening that I bought from a health food store, it is made of coconut and olive oil(love it). I just used a fork to lightly mix everything, no processor. My hands never touched the dough because I rolled it out between wax paper. After i put the rolled out dough in the pan and pulled of the wax paper off i chilled it again for 40 minutes before adding the filling and baking. What an amazing flaky buttery crust. I can't imagine making a better one. I made a broccoli quiche. Oh and i used about three quarters of the wet solution. The batter seemed wet but turned out perfect. I will use this batter for making portuguese custard tarts next.
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Spicy Turkey Burgers

Reviewed: Jul. 8, 2010
awesome. very tasty turkey burgers. i grated my onion, trick i learned from another recipe that works like a charm. i cut paprika by one tbsp. and didnt have any fresh ginger. they were so good i didnt need any toppings.
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Carrot and Ginger Soup

Reviewed: May 15, 2010
Ive made this soup twice now. I like it better with a whole squash and about 3/4 lb carrots. i substitued chick stock for water and kept the amount of ginger because i love ginger. the cream/milk is optional.
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Crepes with Spinach, Bacon and Mushroom Filling

Reviewed: May 15, 2010
yummy recipe. I made mine with chicken instead of bacon. It turned out great. These instructions are a bit wacky though. I've made this twice now and to simplify things a bit I made the crepes in a cast iron pan then used the same pan to cook all the other ingrediants(chicken then added spinach, mushrooms then remove and add cheese, flour, milk etc. added back chicken/spin/mush) and a small pot for the hollandaise type sauce.
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