Sheila Wright O'Brien Recipe Reviews (Pg. 1) - (11723157)

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Sheila Wright O'Brien



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Chef John's Beef Sliders

Reviewed: May 23, 2014
awesome! the sauce is great too. but I divided the meat and put it into cheap baggies to press into patties; no mess that way. They're thinner and cook faster. Easier to eat too, don't have to unhinge your jaw to bite it. "and as always, enjoy!"
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Plain and Simple Sourdough Bread

Reviewed: Dec. 1, 2013
Have been making this recipe for quite a while now. Wanted to try SD because my mom made SD pancakes for my dad every morning (no, not fond of pancakes for that reason). It works great for me. I made my starter with a bit of yogurt and yeast and it is very mild in flavor. I'm told its more of a European flavor, rather than the american San Francisco style. I've been baking some kind of bread for many years, up to 6 at a time when kids were home. Learned a lot. Someone asked why add yeast, its because most sourdough only is very slow and the yeast speeds it up. Using less yeast and giving it more time will develop more flavor in your bread. The artisan no-knead bread I make takes 1/2 tsp of yeast and raises for at least 6 hours. Bread dough is also affected by weather, and has to be adjusted constantly. Machines are a great time saver, but if you want the best bread, make it by hand. Its good for the soul! If you want a crispier crust, make sure to keep an oven-proof bowl of water in your oven while baking.
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Double Almond Chocolate Chip Cookies (Gluten-free)

Reviewed: Feb. 19, 2013
nope, won't be making these again. dough was way too thin and they spread out all over the pan. had to eat them with a fork. imo, waste of expensive ingredients.
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Easy Morning Glory Muffins

Reviewed: Dec. 11, 2012
so good. perfect just the way they are. baked them closer to 25 min by the time I got to the oven. better after they've been frozen.
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Cheddar Puff Biscuits

Reviewed: Dec. 28, 2010
2 eggs to 1/2 c flour was more like an omelet. Not making these again. And nowhere near 24 biscuits...
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