Jacqueline Wood Profile - Allrecipes.com (11393099)

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Jacqueline Wood


Jacqueline Wood
 
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Member Since: Dec. 2009
Cooking Level: Not Rated
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my meat pie
Me and my girl
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Recipe Reviews 5 reviews
German Brotchen Rolls
It was delicious and much more crusty than I can get from the bakeries around where I live. I miss the brotchen I used to eat in Germany, and I think that it's hard to duplicate the flavors because the wild yeast strains in Germany are different than those in the states and even if you can get the same yeast strains, the local ones will eventually take over. Tip: I noticed in the pictures that many people trying this recipe did not slash the bread from one side to the other. For a more authentic looking brotchen, you should start at almost the bottom of the roll and slash all the way over to nearly the bottom on the other side; be very generous with the egg white too. Also the water in the bottom pan is critical. Bakeries use steam ovens, which helps keep the crust hard, but thin. Again, this was delicious and I'll use this recipe many times!

2 users found this review helpful
Reviewed On: Sep. 4, 2013
Southwest White Chicken Chili
I made this with leftover turkey instead of chicken, northern beans instead of kidney beans, and a can of chopped green chillies instead of the green pepper. I also did not have corn in the cupboard, so I omitted it. I agree with other reviewers that it was a little bland. I ended up adding about a teaspoon and a half of kosher salt. With some sour cream and cheese on top, it was amazing.

1 user found this review helpful
Reviewed On: Nov. 27, 2011
Rick's Special Buttercream Frosting
I tried the recipe as is first, and found that it was really greasy tasting. I took advice from reviews and used one cup of shortening and one cup of butter, and it was the most delicious buttercream I ever tasted! I did only end up using 3/4 cup of heavy cream and it was enough. I also want to add that it helps if you sift in half the sugar, fold it in, and then use the mixer, and then do the same with the other half of the sugar. Otherwise, the sugar ends up as a cloud in the kitchen.

3 users found this review helpful
Reviewed On: Oct. 22, 2011
 
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