SBchihuahua Profile - Allrecipes.com (13001860)

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SBchihuahua


SBchihuahua
 
Home Town:
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
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Recipe Reviews 8 reviews
Pecan Tassies
These were really good and I figured out how to make them perfectly by the time I was almost at the end! I did the trick with the wine cork wrapped in a baggie to make a depression in the dough before baking them (without filling) for 5 minutes. After the 5 minutes, they will be puffy and kinda deformed, but this is perfect for using your wrapped wine cork again to re-manipulate the dough and then immediately filling with pecan mixture. I had my husband help (one reshape and one fill the cups) and then bake for the remaining time, 10 min. Good luck! They're worth it!

6 users found this review helpful
Reviewed On: Dec. 2, 2012
Slow Cooker Cranberry Pork
This was really good and very tender, the meat just fell apart. I seasoned the pork with salt, pepper and garlic powder before putting into the slow cooker. I used 2 cans (14oz each) of cranberry and about 1 and a half onions. Mine was finished in 6 1/2 hours on low and I served over brown rice. I thought the flavor was wonderful, but I could also see how some people may think it's too bland. Don't get me wrong, there is a lot of flavor but some people may want to add a touch of cayenne or more pepper to give it that little extra zing.

6 users found this review helpful
Reviewed On: Jan. 2, 2012
The Best Rolled Sugar Cookies
Ok, so I learned a valuable lesson today.. when it says to stir in the flour, DO NOT use the lowest speed on your hand mixer and think it's the same thing. I made these cookies (with 3 cups sugar and 2 tsp vanilla as modifications) and made the above mistake. The dough was soooo sticky. I left in the fridge for over 24 hrs and still so unmanageable, but delicious, that I had to add ridiculous amounts of flour just to be able to roll out. Needless to say, they were not as tasty. I decided to scrap those and start again but only use the hand mixer to cream the butter and beat in the eggs. After that, I folded in the flour and WHAT A DIFFERENCE! The dough (with the same ingredients as before) was not sticky and light as a feather! I divided into 3 balls and wrapped in wax paper to let chill in the fridge. After 2 hours, the dough was quite firm.. nothing like the dough from before that I had chilling for a day and a half! Amazing what a difference something like that can make!

41 users found this review helpful
Reviewed On: Dec. 21, 2011
 
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