Suzanne Profile - Allrecipes.com (13603397)

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Suzanne


Suzanne
 
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Member Since: Feb. 2009
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Crispy Orange Beef
I made this recipe as written, other than doubling the sauce, adding red pepper flakes to taste and chopped onion and using marmalade rather than so much sugar. It was very authentic-tasting -- perfect balance or sweetness, orange and garlic/ginger. For those who found the cornstarch gummy, I would suggest that you really shake off all the excess and brown extremely well. I used a wok, but with only about an inch of peanut oil in the bottom and browned the meat in small batches and drained well. I made this for a Chinese New Year's banquet with seven courses and cooked the meat several hours in advance, along with prepping the seasonings and chopping the onion. I left the meat out on the counter, not refrigerated, to keep the crispiness. I had some cornstarch in the bottom of the wok when I finished browning the meat, so I completely wiped out that oil and cornstarch. When I was ready to finish preparing the dish, I added peanut oil back into the wok, stir-fried the onion and aromatics, then tossed the beef back in -- even prior to adding the sauce. The meat stayed nice and crispy, just as it should be!

4 users found this review helpful
Reviewed On: Feb. 6, 2014
Pumpkin Spice Cookie
As suggested by others, I added about an 8th of a teaspoon of cinnamon, cloves and nutmeg, as well as 1 cup of raisins for a double recipe of these. Additionally, after they were cooled, I drizzled them with a glaze of confectioner's sugar, maple syrup and a dash of cinnamon. The glaze was a great addition. They are excellent -- soft and chewy and full of autumn flavors! One reviewer described them as being like the top of a cupcake and they are just like that. I live at 7,000 feet, so baked them on convection bake for 25 minutes.

1 user found this review helpful
Reviewed On: Nov. 9, 2013
Italian Bread Bowls
I am not an expert bread baker. Living at 7,000 feet often adds to my less-than-perfect results. However, this recipe turned out fabulously! I followed the advice of others and made the dough into 6 generous bowls, and added Italian herbs and garlic powder, as well as waiting to bruch with the egg wash until after the first 15 minutes of baking. i intend to use this a lot -- and not just for bread bowls!

1 user found this review helpful
Reviewed On: Sep. 23, 2012
 
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