margie Profile - Allrecipes.com (11831081)

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margie


margie
 
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Member Since: Oct. 2009
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Recipe Reviews 7 reviews
Whole Wheat Honey Bread
Made this bread twice. The first time as written, and it is indeed 5 star. The second time I took another reviewer's suggestions; I mixed 3 Tbsp. wheat gluten to the flour, used butter instead of shortening, added the salt to the water (not the flour) so as not to kill the yeast, and used setting 1 (light, white bread.) It is phenomenal!

4 users found this review helpful
Reviewed On: Jan. 24, 2012
Stuffed Strawberries
Made these for a barbeque and everyone loved them. I made some with cointreau and some with vanilla extract. At the end of the party, only a few were left, and it appeared both were enjoyed. I also took both dark and white chocolate, melted it with a little vegetable oil (about one tsp. oil to two squares white, and two tsp. oil to a 5 oz. bar of dark chocolate) and drizzled it over the top. I got the huge strawberries, and cut a criss cross and stuffed as directed, then drizzled both chocolates on top, waiting just a little between the two types of chocolate. DELICIOUS!

1 user found this review helpful
Reviewed On: May 29, 2011
Chicken Corn Soup I
I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it. Some people add carrots and some don't like the hard boiled eggs, but NEVER potatoes to true chicken corn soup! For the rivels, the "dough" should really be called batter. There is no mystery and almost no way to mess up. The dough should resemble a thick pancake batter. How big they are in your soup depends on how large a dough "plop" you use. They do not resemble "balls" while making them because the dough is too sticky to make a ball shape.They do make little balls when cooked though. But size is up to you. I've had large rivels and small ones. I personally like them about the size of a small marble when cooked. The easiest way I have found to get the rivels into the pot (because the dough/batter is sticky) is to first scoop up a level (or just a bit rounded) teaspoonful of the batter. Use your index finger, against the edge of the spoon to push and cut off a bit of dough (whatever size you like) and it should stick to the fingerprint side of your index finger. Use the back of the spoon to then push the dough from your finger into the pot. (yes, there is still more dough on the spoon, but it won't fall off because it is sticky.) Keep pushing pieces of dough from the spoon. (about 6-8 rivels from one spoon of batter/dough) If it gets stuck to the back of the spoon, touch the piece of dough to the hot soup. Once I can get in rhythm I can do all the rivels in about 5 minutes.

10 users found this review helpful
Reviewed On: Oct. 23, 2010
 
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