Christina Rust Recipe Reviews (Pg. 1) - Allrecipes.com (13052939)

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Satiny Chocolate Glaze

Reviewed: May 5, 2009
As many others, I don't have a double boiler, I took others suggestions and put all ingredients (less vanilla) in the microwarve at 30 second intervals, stirring each time til melted. I added the vanilla afterwards. I also sprayed the measuring spoon with pam, so the corn syrup would slide off. I ussed them on cupcakes, and instead of spreading on, I found that dipping the tops of the cupcakes in the frosting worked best...but you have to work fast before the frosting hardens. It is really rich and yummy!
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Photo by Christina Rust

Roasted Garlic Lemon Broccoli

Reviewed: May 4, 2009
I did this recipe as is, no substitutions or additions and it turned out great! I was wary that there wasn't enough salt, but it ended up being the perfect amount! I tossed everything in a ziplock back to make sure it was coated evenly. A super simple super yummy recipe.
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German Brotchen Rolls

Reviewed: Mar. 24, 2012
These were perfect. Nice and crusty on the outside and warm and fluffy on the inside. Next time I will quarter the recipe, or at least half it, because they lose the crustiness if you freeze them, though they still taste great. Another reason to cut the recipe (unless you can actually cook all the batches at once) the first batch turns out the best, and the remainders sit out for to long and become to dense before baking so they don't rise as much during baking. I would love any feedback that could prevent this from happening .
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Mrs. Sigg's Snickerdoodles

Reviewed: May 14, 2009
These cookies were fabulous! As suggested I hand mixed the batter, and the consistency turned out great. I also added 3 TBS of sugar and 2 1/2 tsp of cinn in a ziplock bag and tossed the balls in (one at a time) to coat, it was a lot less messy then rolling on a plate, and coated way better. 8 minutes was the max to cook for! The cookie should be cracked but still look wet on the inside. Let it cool for a couple minutes on the sheet before transfering to a wire rack. Really good cookie, with a nice mellow flavor and a nice chewy texture!
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Creamy Au Gratin Potatoes

Reviewed: May 13, 2009
Very very yummy! I halved the recipe and a 1 quart dish is just perfect for half. I didn't make any changes to the recipe itself, but when layering the potatoes and onions I also added 1/2 the cheese before doing the second layer. I also sprinkled a little extra sharp chedder on the top for good measure. When there was about 10 minutes of cook time left I removed the foil so the top could brown. Next time I will add some garlic...or bacon...or both for a little twist.
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Cream Filled Cupcakes

Reviewed: May 12, 2009
I was wary at first because the cake part didn't seem sweet enough and the filling was way to sweet. I did the recipe as is, and am glad. They turned out delicious! The two balanced each other out perfectly. I did cut a "core" from each cup cake and filled with a pastry bag from the top. I also used the Satiny Chocolate Glaze recipe on this website for the frosting, just dunk the cupcakes in for a smooth surface. I used white chocolate chips and the glaze recipe for the decorative top. My boyfriend took them into work and they devoured them! Thanks for the recipe!
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Chicken Cordon Bleu I

Reviewed: Feb. 19, 2009
This is a fantastic recipe. I did do the recommended sauce using cream of chicken, sour cream and lemon juice. I also threw in a little garlic, because it's good. The chicken was great though without it. I used thin sliced honey ham (so used extra ham in the recipe) as well as swiss cheese (extra because I love cheese). I did use the eggwash before breading the chicken just to make it stick a little better, I also threw in some parmeson cheese with the bread crumbs for a little extra something. The recipe cooked up fabulous, I did the recommended TBS of butter over each breast when placing in the oven. The cook time was a little more then posted, however it was only 10 or so minutes. I used cooking string rather then toothpicks to secure the chicken which made it stay nice a rolled and perfect! Great recipe with or without my slight modifications. Thanks!
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Herbed Beef in Salt Crust

Reviewed: Feb. 12, 2009
This turned out nicely, and was super easy to make. I used rock salt instead of kosher salt, because it is what I had. It works to the same effect, however it won't "paste" like the kosher salt might. I just piled it on and let the roast set for 20 minutes before breaking the crust off and it turned out just fine. Very yummy, the marinade makes a positive difference from just rubbing in the herbs as I have in the past, and makes it that much easier and less messy.
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Banana Crumb Muffins

Reviewed: Feb. 9, 2009
The only additions I had for this muffin was to add the nutmeg, cinn and vanilla to the batter. Everything else I left the same. They are so yummy! I put the crumble topping on after they had been in the over for about 10 minutes and it worked out nicely. I did have to cook them a little longer then the recommended time. But it was worth the extra five minutes. Thanks for such a fabulous recipe!
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Korean BBQ Chicken Marinade

Reviewed: Mar. 11, 2009
This was YUMMY! I marinated the chicken for fondue night. I reserved a little of the sauce, which I thickened with some corn starch for dipping. It was fabulous. By far the best meat marinade I used that night. I cooked up the leftovers the next day in a skillet, and added the extra sauce at the end for a lovely glaze. They looked pretty, tasted and tasted oh so good! I didn't add all the recommended chili flakes, because I was worried it would be too spicy. Other then that I followed the recipe perfectly. I will be using this again and again and again for sure!
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KELLOGG'S* RICE KRISPIES* Squares Original Recipe

Reviewed: Mar. 9, 2009
They taste just as a rice krispy treat should. Yummy! I've never added vanilla to them before, I don't know if it changed it much, but they still taste great. I used half regular rice krispies and half coco krispies. They were for fondue night, so they got a nice chocolate bath before being eaten as well. A classic and a keeper when it comes to recipes.
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Cookie Balls

Reviewed: Feb. 27, 2009
These are yummy! They are super rich, but after chilling over night, they taste even better. I used vanilla candy for coating and drizzled melted milk chocolate over the top. I dipped a few of them in the milk chocolate as well. I had some issues with dipping, but it just resulted in an uneven crust, nothing to effect the flavor, and they still look good after setting, so it worked out well in the end anyway. Thanks for the recipe!
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Apple Betty

Reviewed: Nov. 17, 2010
Simple, Easy and Yummy! My fiance ate half of it in one sitting, and was devestated when he came home and found the dog had knocked it off the counter and ate the rest. I served it with vanilla bean ice cream with a little carmel sauce. The only change I made to the recipe was to use brown sugar instead of white.
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Easy Flat Iron Steak in Wine Sauce

Reviewed: Nov. 5, 2010
This dish was amazing. Next time I will cut the oil for cooking the steak and the sauce. I did add onion, shallots and garlic to the mushrooms for the sauce and the result was fantastic. I did reduce the garlic powder slightly since I added fresh garlic to the sauce as well. Will most definately be making this again.
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Cream Corn Like No Other

Reviewed: Aug. 31, 2010
Soooooo soooooo good! A couple of differences I did was use fresh corn and cut it off the cob. I did a half batch and three corn cobs worked perfectly for the dish. I also used skim milk, other then that everything else was as called for in the recipe. It was amazing and everyone loved it! Thanks for sharing!
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Grilled Soy-Sesame Asparagus

Reviewed: Jun. 20, 2011
This turned out amazing, even though I forgot to put on the sesame seeds. I cooked them in the oven, by wrapping them in tin foil and cooking at 375 for about 10 minutes. I have never been a fan of asparagus but after this recipe I am.
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To Die For Blueberry Muffins

Reviewed: Feb. 26, 2011
Very yummy. For the topping, I used brown sugar instead of white sugar, but that is all I changed. It made about 8 large muffins. Next time I will use the muffin liners, because despite using a non-stick pan w/ non-stick spray they still stuck. Will definately keep a hold of this recipe.
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Easy Pizza Sauce III

Reviewed: Dec. 20, 2010
Fabulous. Easy and Delicious!
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Quick and Easy Shrimp Fajitas

Reviewed: Apr. 8, 2010
Super quick and easy, I am always apprehensive with shrimp because it's not my favorite thing. But I was very impressed with the great flavor.
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Sesame Seared Tuna

Reviewed: Apr. 8, 2010
Great flavor. Make sure to mix the marinade super well otherwise the oil seperates. I also cut down the cook time as the tuna should be very rare! Will definately make again!
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