Harriet Green Recipe Reviews (Pg. 4) - Allrecipes.com (11723246)

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Harriet Green




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Simply Traditional Lasagna

Reviewed: Feb. 19, 2010
Excellent recipe although it did not call for tightly covering the pan. I did with foil and helped to keep it moist.
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7 users found this review helpful

Cream Puffs II

Reviewed: Jan. 31, 2010
This is actually a fairly standard Choux pastry recipe and actually models the recipe for Profiteroles if we eliminate the Vanilla. I use Choux pastry and add Parmigiano-Reggiana, freshly grated, and place a big bowl hot and fresh on the dinner table with a home-mad Minestrne soup.
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5 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 21, 2010
Even temperatures and air is the secret to all baking, so assuming that you are treating this as a breakfast dish, leave all ingrediants on the work-station before retiring the night before. As I have stated on other occasions, bakers and pastry chefs use fresh butter (salted butter only for shortbread) and butter melts at lower temperatures (melted doesn't mean boiled) beat eggs with fork for more air and hold a sieve about eighteen inches above a large bowl to aeroate the flour. Cookware shops sell flour sifters that were never designed by bakers. Use a hand sieve and hold it high, let the flour snow into the bowl and add flour to recipe gently AS you mix and avoid lumping.
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17 users found this review helpful


Reviewed: Jan. 19, 2010
Good recipe! Tip for beginners; do not buy or use baking pans/tins with a black bottom. They look sexy but they defy all the rules of baking. The bottom of the baking tin should relect heat as well as temper it and thus avoid all dark brown on the base of the cookie/cake.
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7 users found this review helpful

Baby BLT

Reviewed: Dec. 4, 2009
For variation substitute bacon and parsley for crab and mix some Wasabi with the mayo. Fantastic. Signed Rosie.
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2 users found this review helpful

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