Tracie Huff Recipe Reviews (Pg. 1) - Allrecipes.com (11800500)

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Tracie Huff

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'Day Before Payday' Kielbasa and Corn Hash

Reviewed: Apr. 23, 2012
I'd have given this recipe five stars even without my additions to it. As a cook, I know this works just as it is. There are two things that a person does with food when they are poor and have relatively no money....the first is to buy things that are cheap, the second is to get mileage on them. One of the great things about his recipe is it can do both. And in keeping with the spirit of the recipe I added leftover onions, bacon, and olives. The recipe didn't say whether or not the corn was to be drained first, and I did that because I wanted more of a 'pan fried' drier consistency to it rather than a soupy consistency. I also only used 1 TBSP of oil (and only for the potatoes). Next time I'm going to add bell peppers, and instead of plain red-pepper flakes...I'm going to use smoked red-pepper flakes. This is a wonderfully versatile recipe. Options I have already thought of include scrambling the eggs, tossing them in and doing a 'pan fried' version of a tortilla wrap...and it can always go in between two slices of toasted sourdough bread. This is a really great recipe and it is going into my recipe box for keeps.
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5 users found this review helpful

Crispy Fried Chicken

Reviewed: Mar. 31, 2012
This recipe is amazing. Unfortunately I did not have paprika or sage, so I will definitely have to make this one again (darn..lol). There are two things I did that are not apart of the recipe: I salted and peppered my chicken and soaked in butter milk for a few hours. This is a standard I use for most fried or baked chicken recipes. Apart from not having two of the ingredients, I prepared the recipe as written and was in love with it. I took another readers tip and set my chicken on paper towels to drain before baking. I also switched the method of baking. Instead of a glass pan, I used a foil covered cookie sheet with a baking rack in it to bake my chicken on after frying. This is what prevented the soggy bottom that some people experienced. The only thing to keep in mind is that if you prepare this recipe using the 'double dip' method of coating, the original 12 servings is not enough. I had two large breasts and six legs, and I ran out of the flour mixture. I give this recipe five stars and can't wait to make it again.
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3 users found this review helpful

Hot Chocolate

Reviewed: Dec. 12, 2010
Although this recipe was created for preparation in a microwave, I prepared mine using the stove top. Microwaves are notoriously finicky. And then there was the issue with the egg. For all those that had an issue with "scrambled" egg, be sure to "temper" the egg first. For all those bakers and cooks who don't know...tempering an egg is done by adding the hot liquid of the recipe to the egg a little at a time until the egg is warm enough to throw in and not scramble it in the process.
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17 users found this review helpful

Fluffy French Toast

Reviewed: Oct. 25, 2009
I was in the mood for French Toast this morning and found this recipe. It was wonderful and has made a permanent home in my recipe box. I did read the reviews of before I started, and noted that there were some who had issues with the flour. I substitued "Wondra" flour (made by Gold Medal) for regular flour. It's very fine texture made it easy to blend with the milk. I also tripled the use of vanilla and added a tablespoon of Cinnamon. I used "Texas Toast" for my bread. It came out super fluffy and to spite some of the other reviews, did NOT come out tasting of flour. The great thing about this recipe is that you can add a little of this and a little of that and make it your own. Big Kudos on adding the flour. It was just enough to make the consistance more batter like, rather than soup like. Very tasty!
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3 users found this review helpful

 
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