laceyworks Recipe Reviews (Pg. 1) - Allrecipes.com (11513828)

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Peasant Bread

Reviewed: May 1, 2014
This is a very tasty bread. I did not use a bread machine so I had to make a few changes. To fit my 2 qt bowl I was baking in I reduced the ingredient amounts to:1 tsp active dry yeast, 1 cup water, 1/2 tbsp sugar, 1 tsp kosher salt and 2 cups all purpose flour. I proofed the yeast in the sugar & 110 degree water for about 10 minutes, then added to the dry ingredients and mixed well. I covered with saran wrap and let rise for about 2 hours in a warm place, 75 degrees. I then used two forks to punch down the dough, basically by pulling the dough off the sides of the bowl into the middle. I buttered bottom and sides of a pyrex oven safe bowl with 1 tbsp butter, room temp. Then raked the dough into the prepared bowl. Preheated oven to 425 (then turned off so I could warm the stovetop a little). Sit bowl on stove top to rise a second time, I left mine uncovered this time, this rise took about 45 minutes. I let mine rise about 1 inch under the top of the bowl. Then I baked on 425 for 15 minutes, reduced heat to 375 and baked an additional 15. Removed from bowl onto cooling rack immediately. Turned out delicious!
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Teena's Overnight Southern Buttermilk Biscuits

Reviewed: Apr. 30, 2014
I am pretty sure I reviewed this already, but I couldn't find my review, so I'm reviewing again! This Buttermilk biscuit recipe is amazing! I have made them a few times now. I didn't have buttermilk, so I used a buttermilk substitute - 2 TBSP white vinegar + enough milk to equal 2 cups. I also added a pinch of salt to the recipe. This recipe made 18 biscuits for me, however I didn't have a 2" biscuit cutter and used a cup. My dough may not of been rolled 1" thick either. I baked 4 biscuits immediately after I allowed the dough to rest. Then I wrapped the remainder dough in saran wrap and placed in the fridge for about 6-7 hours. I cut my biscuits and took out about 6 and froze those and baked the rest. In my opinion, whether baked immediately or after allowing to sit in fridge, they were amazing. The frozen ones were still good, but not as amazing as the fresh, they seemed a little dense. I put them on a cookie sheet frozen, used a preheated oven at 400 and baked until browned, about 24 minutes. This will be my Buttermilk Biscuit recipe from now on!
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Baking Nana's Version of Jay's Signature Pizza Crust

Reviewed: Apr. 29, 2014
This was my first successful pizza! It made 4 - 9" pizzas as the recipe stated! I did end up needing about a quarter cup more flour than the recipe called for, but that wasn't a big deal, I just kept adding a little flour until it wasn't too sticky to handle. I also pre-baked one of my crusts about 7.5 minutes, then added the toppings. On the others I just added the toppings before baking. My personal preference was the pre-baked, my husband liked the one not pre-baked. We loved it! Thanks for sharing your recipe!
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Slow-Cooked Corn Chowder

Reviewed: Nov. 15, 2011
5 stars based on my changes. My husband loves this! He recently returned from a year long deployment to Afghanistan. The weather was turning cold here and I love to cook soup. He isn't the biggest fan of eating soup all the time and told me about this corn chowder he had eaten in Afghanistan. He talked about how much he enjoyed eating it out of a paper cup on the cold nights. I decided to search for the soup he spoke of. I came across this and decided I would attempt to make the soup he raved about. I had no idea what corn chowder tasted like or should even look like. I did make a few changes to this recipe. I did not use a slow cooker because it was late in the afternoon when I came across the recipe. I used 2 cans of cream style corn, 2 cans cream of mushroom, 2 cups frozen hash browns southern style diced potatoes, 8 oz package of John Morrell diced ham, 2 cups of milk, salt, pepper, garlic & onion powder to taste; I omitted the frozen corn, onion, and dried parsley. My husband said it tastes just like it tasted in Afghanistan. He took left overs to work to share with his guys (who were also deployed to Afghanistan) and they all love it! Thanks for sharing such a great recipe!
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Melt-In-Your-Mouth Short Ribs

Reviewed: May 24, 2011
I was very disappointed. These were very tender, however, I just did not care for the taste/lack of taste. I went ahead and bought short ribs even though they looked extremely fatty, I should of chose another rib selection. If I make these again I will do something different. No beer, a different cut of ribs, a lot more seasonings.
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Baked Pork Chops and Gravy

Reviewed: Feb. 11, 2011
I wasn't able to find the Pepperidge Farm Herb Seasoned Stuffing. I ended up having to use Stove Top Stuffing, it turned out very good! I don't think it mattered a whole lot, but next time I fix it I will try to find the Pepperidge Farm brand. Will fix this again!
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Cinnamon Bread Delight

Reviewed: Jul. 7, 2010
I made this with no changes to the recipe the first time. After making it as is I decided I'd like it to have a little more flavor, so I changed a couple of things. Instead of vanilla pudding I used banana cream and I used 1 TBSP cinnamon. I also sprinkled my pans with cinnamon and sugar and before baking topped the loaves with more cinnamon and sugar. I used mini loaf pans and a mini muffin pan which didn't take long to bake. I liked it much better with the banana cream pudding vs the vanilla, just my personal preference. I rated this four stars because I found it better after changing some ingredients. I will be making this again!! Thanks for sharing the recipe! I made this again, after I was mixing everything up I realized I was out of milk, so I used a 12oz can of evaporated milk, it turned out just as good as the other times I have made it!
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Oatmeal Butterscotch Cookies

Reviewed: Jun. 25, 2010
My rating is a four only because I don't care for the butterscotch chips. The cookie part is very good, will probably add raisins or chocolate chips next time.
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Cinnamon Coffee Puffs

Reviewed: May 30, 2010
These were good! They were a little sweet, but that was due to my "oopsie". I melted the butter for the topping and then dumped the sugar right in with it, so I ended up just using that mixture as my "butter mixture" so I wouldn't waste it and then I made a bowl of sugar & cinnamon to roll them in. I will be making these again.
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OREO® and Fudge Ice Cream Cake

Reviewed: May 27, 2010
This was very easy and great! I used a 6oz tub of chocolate cool whip dip and 2oz of regular cool whip. I do recommend leaving the ice cream sandwiches in the freezer until you are ready to put this together. I will be making this again! I did not make a freezer packet, I just put my cookie sheet in the freezer until it was chilled.
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Cake in a Jar

Reviewed: May 3, 2010
This is such a great idea! My husband is deployed and I wanted to send him a cake for his birthday. I used a boxed cake and it only made 6 cakes in a jar. I kept one for myself and it was very moist and fresh! I will be using this again!
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