RainKetzler Recipe Reviews (Pg. 1) - Allrecipes.com (11517732)

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Pumpkin Spice Cupcakes

Reviewed: Oct. 26, 2013
So I usually make cookies instead of cakes, but I wanted to try these. I started out with the original recipe, but when I started beating the butter, it looked wrong with what the description said it should look like so I started reading the comments. By then it's my own fault for how things don't go right, but I feel like I should still say: even with only half-way following the recipe, and trying to win ground by altering it by following other people's comments, these aren't THAT bad, and maybe the original recipe would have been good to follow with just the normal amount of tinkering. I mean, as far as the comments go, I think doubling the spices took things a little too far. I also think that doubling the pumpkin made them way too moist, to the point where they're not still doughy in the middle but they're kinda almost like that (you know?) and baking them for another couple of minutes doesn't quite make things right. So if you're going to alter the recipe, you might not want to do things quite so drastically. Take the comments with a grain of salt.
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Italian Style Winter Soup

Reviewed: Aug. 5, 2012
So when I made this recipe, I looked at the comments first and made some changes: I added less garlic (2 cloves) and instead of decreasing the amount of rice, I added more chicken stock (10 cups) to add liquid. I also used fresh chopped oregano, basil, and parsley instead of dried herbs. And finally, I didnt add the heavy cream. I made it in 2 big spaghetti pots, and saved one pot for the freezer and shared the rest with friends. It's really delicious even with the tweaks to the recipe and its exactly what I wanted (an herb/sausage/rice/broth soup). Delicious.
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Corn Tortillas

Reviewed: May 2, 2010
I was taught in Honduras to use shortening in the recipe, about a tablespoon, which helps make the masa smoother and also keeps the tortillas from sticking so bad. Use crisco if you dont want to use lard. I buy maseca white but you can find it yellow, which I think is grittier but gives it a more Mexican taste than my host fam likes (they like the smoother white cornmeal). My host Mom also suggested adding just a little bit of coconut milk instead of water if you want to add some flavor.
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