Isabel Recipe Reviews (Pg. 1) - (13432725)

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Tres Leches Pina Colada Cake

Reviewed: May 6, 2015
Hi, I am the submitter of this recipe. You do not need to drain the pineapple when you add it to the batter.
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Foolproof Rib Roast

Reviewed: Dec. 23, 2014
This is the right method, but 145 degrees will get you a medium to medium well roast. For medium rare, I would not let it go past 130 in the final cooking time. Check the temperature before you turn the oven back on. Based on the size of the roast and the quality of your oven, you might already be at 130 after 2 hours with the oven off. Based on the pictures, most of those look medium well with very little pink. Remember that the ends will always be more cooked, so if you have guests that don't like medium rare, you can serve them the end pieces. And keep the yummy rare pieces for those of you that know better.... And yes, somebody else has published this recipe with her name on it, but I betcha her grandmother was already using this method before she became famous.
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Reviewed: Feb. 16, 2012
Started the dough using the sponge method and then divided into 15 balls to rise. I think my dough was a little dry, so they came out rather thick. I cooked them over medium-high heat in a large fry pan and they came out lovely. I will omit the garlic next time as it scorched during the cooking. I think they needed more salt, but the texture was perfect.
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Authentic French Meringues

Reviewed: Oct. 29, 2010
Confectioners suger contains some cornstarch, which will contribute to the stability of the meringues. If you substitute regular sugar, you should add a tablespoon of cornstarch at the end, along with any flavoring or food coloring.
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Jasmine Rice

Reviewed: Jun. 16, 2010
This is good if you like mushy rice, but if you like the grains to still be solid and separate, reduce water to 1.5 ratio instead of 2. So that would be 2 1/4 cup liquid for 1 1/2 cup rice. Other rices do need more water, but jasmine and basmati do better with less. I do love peas in my rice, so great idea.
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Sicilian Spaghetti

Reviewed: Dec. 28, 2009
Fantastic! I also used panko bread crumbs. I added some shrimp to cook in the oil and tossed in some leftover asparagus. It was a complete meal and so tasty. Anchovy was not overpowering so you can easily increase or double if you want a stronger flavor.
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