Rachael Sullivan Marchese Profile - Allrecipes.com (13598571)

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Rachael Sullivan Marchese

Rachael Sullivan Marchese
Home Town: Celbridge, County Kildare, Ireland
Living In: Bloomingburg, New York, USA
Member Since: Jul. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 2 reviews
Cinnamon Raisin Bread II
Great recipe, have made it maybe 6 times now since I bought my first bread machine 2 months ago. I make it with organic 1/2 white bread flour or sometimes all white organic bread flour and it's lovely both ways! Tip take the dough out when it beeps (the hook will prob come out too, that's ok, do NOT turn off the machine, let it keep kneading with nothing inside) and quickly flatten it out on the counter, sprinkle your raisins all over and press in, then roll the whole thing up and give it a few kneads, put the hook and dough back in the machine and let it finish. That way the raisins are perfectly distributed. They do NOT mix in well enough by sprinkling them in. Another tip, if your bread does not brown on top like mine, rub a little butter all over the top when it's done, and broil it for 2/3 mins, it'll be lovely and brown and a lot more appetising! Also! I make mine on the express setting (only 1 hour!!) on my Oster machine. Turns out perfectly :)

4 users found this review helpful
Reviewed On: Aug. 14, 2014
Stuffed Shells I
Yum yum!! Is all I can say! First of all I gave this recipe 4 stars because I made some changes.. I put maybe 3 cups of part skim ricotta cheese, 1/3 of a small block of part skim mozzarella, a good sprinkling of Parmesan, 6 cloves of FRESH GARLIC, 1 box of thawed and drained frozen spinach, sprinkling of dried oregano, salt and pepper and two eggs (I put a second one in at the last min and it works perfectly) all into a blender and blended until smooth. Poured it all into a ziplic bag and snipped the bottom corner off, then piped into each shell (I cooked the shells al dente) and placed each shell straight into the baking dish which had about 1/2 of my sauce in the bottom, once all the shells are done and you are covered in a messy green mixture! Pour the rest of the sauce on top and sprinkle with Parmesan and mozzarella.. My sauce makes the dish that much better two ;o) whether you make a sauce from scratch or you mix a jar of vodka sauce with a can of crushed tomatoes like I did one time just make sure you slice up a large piece of chorizo or similar sausage, sauté it for a few mins then add your sauce, seriously it goes so well with the dish.. One guest even used the word 'exquisite'! I'm making it again tonight for my Italian father in law! Fingers crossed :oD

1 user found this review helpful
Reviewed On: Apr. 22, 2010

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