MADMARCHIE Profile - Allrecipes.com (1259216)

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MADMARCHIE


MADMARCHIE
 
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Member Since: Sep. 2002
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Recipe Reviews 4 reviews
Rugelach
I don't generally write reviews but I just pulled these out of the oven and they are amazing. My exact words were "Holy Macaroni!". I would say I am an intermediate baker. I can cook without recipes but I am just starting to get a feel for proportions and the effects of different ingredients in recipes. I saw these and thought it looked a bit like a pie dough in that you need to keep everything chilled and not overly mixed so I expected flaky-ness. The term "laminated dough" popped into my head also. Well these came out like little croissants for me. Exceeded my expectations. I haven't read the other reviews but I definitely agree with all the stars for this recipe. I am making them for Christmas and they are a nice addition to the mix of cookies. I used european butter, mixed with my hand squishing all the ingredients into odd shaped, flakes and chunks. Filled with 1) cherry pie filling (pureed in blender)/pecan 2) Nutella 3) chopped raisin/brown sugar/walnut.

2 users found this review helpful
Reviewed On: Dec. 24, 2011
Buttermilk Potato Fried Chicken
Yes get into your spice collection and add a lil' sumpin to the buttermilk marinade. I opted to do a 1/3 sour cream and onion chips, 1/3 potato flakes and a 1/3 flour. Double bread the chops by taking them out of the marinade, into the breading, then in egg water mixture, then back in breading. Then put in good n' hot oil. 1/2 a cup is not enough. Turn these delicately and use a spatula to take them out or yes the breading will fall off.

3 users found this review helpful
Reviewed On: Dec. 3, 2009
Chocolate Cakes with Liquid Centers
I'm picky about giving out five stars but it was really, really good. I served it with a razzzz-berrry sauce which was: about a cup of fresh berries, 1/4 cup water and corn syrup to taste. The sauce could have been better but I made it up out of my head and it was nice flavor with the deep chocolate. The outside held up well and the inside was just runny enough. Baked at about 450 (my oven was at 425 when I put it in) for 5 minutes then left it in a few minutes longer (without really timing it). Followed recipe exactly using Ghiradelli. Served it with real whipped cream. Would definitely make it again for company, a romantic dinner or a friend that needs cheering up.

0 users found this review helpful
Reviewed On: Jan. 8, 2008
 
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