Briar Profile - (13352537)

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Member Since: Dec. 2008
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Recipe Reviews 9 reviews
Balsamic Vinaigrette
I must be the only person who didn't like this. I found it bitter and oily. Just glad I didn't put it on my salad.

0 users found this review helpful
Reviewed On: Aug. 6, 2012
Alfredo Sauce
Despite using Tre Stella pre-grated Parmesan,dried Parsley,dried Chives and half and half this turned out "great" says hubby. I did cut down on the Parmesan a little and still good. Next time will try fresh Parmesan etc:O)Mixed this with some leftover chicken and placed on top of some homemade egg pasta noodles I had experimented with by freezing a week ago. Dinner was done in a flash. Nice to have a recipe that you can substitute this and that according to what is in the cupboard/fridge.

1 user found this review helpful
Reviewed On: Apr. 5, 2011
Good 100% Whole Wheat Bread
Finally a 100% Whole Wheat Bread that isn't heavy like a brick. Read the reviews for tips and used the 1/4 cup of 2% milk and only 1 cup of water as I don't use the milk powder. Also used honey to replace the sugar. Used my KitchenAid. Put in flour, then salt in one area and yeast in the other then honey. Poured water on top. Used mixer paddle until dough came together. Switched to kneading hook and kneaded for 2 minutes. Let rest for 5 minutes then needed again for 3 minutes. Shaped into a ball on counter, placed in slightly oiled bowl with cover and let rise in oven with light on for 1 hour. Rolled out to 9x15" and rolled from short end up. Pinched seams and ends. Put in 9X5 non stick loaf pan and let rise lightly covered for 1 hour. Baked at 350 for 25 minutes. Absolutely perfect. High, light, not too "wheaty" tasting. Brushed the top with a little olive oil for looks. Never cared for Whole Wheat Bread but this recipe is dynamite. I use regular Robin Hood Whole Wheat Flour. No need for special bread flour for this recipe. AMAZING!!! Thanks so much to poster and to those who offer helpful reviews/tips/alternatives.

28 users found this review helpful
Reviewed On: Apr. 2, 2011

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