Rhonda Profile - Allrecipes.com (12917501)

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Rhonda


Rhonda
 
Home Town: Somerset, Kentucky, USA
Living In: San Ignacio, Cayo District, Belize
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert
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Recipe Reviews 15 reviews
Exquisite Pizza Sauce
Excellent recipe! It is more the texture of a marinara sauce than a pizza sauce, which is great because I served it with 'Home-Fried Cheese Sticks' from this site. I was a little reluctant to add the anchovy paste and honey, based upon other reviews. However, I decided to make it exactly as directed and am I forever GLAD that I did. It is perfect. In fact, I mixed it all up without the anchovy paste at first. I tasted it and it was very bland. Then, I added the paste and it kicked up the flavor so well that I even added a second teaspoon. I really like saltiness of the anchovy paste because it adds balance to the tomatoes. DO NOT leave it out! I did omit the hot peppers for the sake of the children. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Oct. 23, 2012
Home-Fried Cheese Sticks
Great recipe & simple to make! I double-coated and then froze them earlier in the day. When ready to cook them I only had to heat the oil in the fryer and they were ready in no time--about 2-3 minutes. I did add Lawry's Seasoned Salt to the bread crumbs to insure a good, rich flavor in the breading. Served them alongside 'Exquisite Pizza Sauce' from this site. The whole family gobbled them up. I am glad that I thought ahead and made extra which are now waiting for me in the freezer for next time. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Oct. 23, 2012
Japanese Style Deep Fried Shrimp
FANTASTIC! This is an excellent recipe to get restaurant quality fried shrimp at home. I added a tablespoon of Lawry's Season Salt to the flour along with the paprika. I also doubled the recipe. Here are a few tips: (1) Make sure your shrimp is rinsed and completely dry before seasoning with the garlic, salt, and pepper. This will prevent the shrimp from becoming gummy in the flour. (2) If you use shrimp with 'tails on' then the tails make an excellent little "handle" for dredging in flour, dipping in egg, then Panko & helps to keep your hands less messy. (3) Go ahead and prepare all of the shrimp and lay them out on a large plate to sit for a few minutes before frying. This ensures the coating has time to set up and will not come off in the oil. Use this time to clean up your counter so that when your shrimp come out of the fryer you can serve immediately with no mess to clean up. (4) Fry only a few at a time so as not to lower the temperature of the oil. Your cook time will be about 3-5 minutes per batch, depending on the size of your fryer. I doubled the recipe and it only took me about 5 batches to fry them all.

4 users found this review helpful
Reviewed On: Oct. 9, 2012
 
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