RachelW Recipe Reviews (Pg. 1) - Allrecipes.com (11725729)

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Perfect Sesame Chicken

Reviewed: Mar. 13, 2012
Really crispy! The chicken remained really moist. The only thing I left out was sherry, as I didn't have any on hand. The recipe made more sauce than necessary, and it was really sweet, although I cut back to about half a cup and changed white sugar for brown. All in all, very tasty, and we served it on a bed of jasmine rice.
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Cinnamon Raisin Bread II

Reviewed: Feb. 28, 2010
Fantastic cinnamon raisin bread! I would have given it 5 stars if I hadn't had to make any changes. I took the suggestion of marinating my raisins (in vanilla and a little dark rum), which made them taste great! I added an extra teaspoon of cinnamon, and an extra 1/3 of a cup of raisins. As well, I cut down the yeast to 2 teaspoons, which was I was thankful for later, because it still made a huge loaf, rising past the top of the bread pan. It made great french toast this morning, sprinkled with cinnamon and sugar. A big hit with everyone, and I will be making another loaf today, as a gift to my parents for the bread machine :)
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Parmesan Tomatoes

Reviewed: Jan. 28, 2010
With tomatoes sliced thick, they did nto fall apart at all. I didn't use brown mustard, I didn't have any. I broiled them at the end for 2 minutes to get the mozzarela brown and bubbly, and they were fantastic!
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Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: Jan. 20, 2010
Delicious! A big hit at the office, and with my boyfriend, who is a sweet freak. I filled the muffin cups 1/3 of the way and piped in the brownie mix with a ziplock bag with the tip cut off, which turned out super messy. This method also made it hard to estimate how much brownie mix went into each cupcake. I think next time I make this, I will try spooning in some cake mix and then some brownie batter, with a dollop of cake mix on top, sounds much less messy. Bonus with the cake batter being on the bottom is that it doesn't stick to the liner. 20 minutes may have been too long, as the brownie batter was super cooked, I would have liked it to be a little gooey, but that might be my oven. Overall, fantastic!
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Wonton Soup

Reviewed: Jan. 18, 2010
Awesome! It was a bit time consuming, however, it was well worth the effort. I used ground veal instead of pork loin, it was what I had. I didn't have rice wine, but I think it turned out alright. In my soup stock, I used almost 5 cups of broth, 3 was simply not enough. I skipped the sugar, I am not big into sweet wontons. I ended up with way more than 24, I made 56. Next time I make it, and I will, I think I will use twice as much shrimp and half the pork (veal) as the flavour was more meaty than shrimpy, which I think I might prefer. I cooked them in boiling water first, which I would recommend. None of my wontons opened during cooking, but I watched a video on youtube to make sure I folded them well, and my wontons were floured, which helped when sealing them. I simmered a whole green onion, some whole cloves of garlic, and some coins of ginger in the broth and removed them prior to adding my wontons. As well, I added shitake mushrooms, which I soaked first, and added the strained water to the broth for flavor. I also threw in some bamboo shoots, which I sliced thinly, some soy sauce, and some bok choy. My boyfriend loved it, and we both had several servings. Even better, I have 4 freezer bags of 10 wontons each waiting for the next time we're in the mood and want something tasty and quick. (I really appreciated the advice of freezing them on a baking sheet, now they're not clumped together!)
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A Simply Perfect Roast Turkey

Reviewed: Oct. 13, 2009
I used this recipe for my first ever turkey, and it turned out beautiful! Golden brown, juicy and moist. It was a big hit, everyone was super impressed. I used the suggestion of placing it on a rack, which really helped keep the bottom from becomming soggy. Easiest and tastiest turkey ever. I'll be using this one for christmas as well.
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Butternut Squash Soup II

Reviewed: Oct. 13, 2009
Super aweseome recipe! I used the suggestions about baking the squash for an hour first, which really made it easy to prepare. And it really wasn't much work at all. I blended it completely, and it was delicious! Everyone loved it.
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