Jools Profile - Allrecipes.com (13053833)

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Jools


Jools
 
Home Town: Sw, Wisconsin, USA
Living In:
Member Since: Nov. 2008
Cooking Level: Not Rated
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Beef Samosas
What's wrong, sourdough?
German Rye Bread
18rabbit
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Recipe Reviews 3 reviews
Beef Samosas
Flavor-licious! The spices in the filling are divine. We pretty much followed the recipe for the filling but used a few suggestions from other reviewers. We diced then boiled our potatoes and did not mash them. In addition to the peas, we added boiled diced carrots just cause they were around. And not having fresh green chiles, we used a red chile paste instead. It all came together great, especially when you add the lemon juice that was also suggested. For the dough, we opted for AUNTWEBBIE's tip. The dough is so forgiving to use and quite light after they are fried. We can't get enough of this dish, so much so that we have made it twice already. And if you got leftover filling (which we made sure of), it's great with a bowl of rice. Thanks to all for the recipe and tips.

3 users found this review helpful
Reviewed On: Feb. 3, 2009
Cracked Wheat Bread II
With a soft texture and a firm yet giving crust, this Cracked Wheat bread recipe sure pleased our taste buds. This was the first recipe we used with cracked wheat and it was delicious. Because of past experiences with wheat flour we feared this bread would be dense but it was far from it with a hint of sweetness. Like another reviewer, we found the bread needed to rise longer than specified (ours took over an 1 hour on the first rise and an 1 1/2 hour on the second rise). But don't let this stop you from using this recipe, this will be our go-to wheat bread from now on. Thanks for the recipe.

8 users found this review helpful
Reviewed On: Jan. 8, 2009
Downeast Maine Pumpkin Bread
Wow!!! This is one moist, spicy and simple recipe. It's fast becoming one of our favorites and we've only made it twice. We might tweak it a little with nuts but the recipe as it is now, is tops.

3 users found this review helpful
Reviewed On: Nov. 13, 2008
 
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