Alice Fernandez White-Fret Recipe Reviews (Pg. 1) - Allrecipes.com (13699925)

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Alice Fernandez White-Fret

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Easy Grilled Tri Tip

Reviewed: Jun. 25, 2011
So easy! Marinated over 12 hours, served with fried rice. So tasty!
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Photo by Alice Fernandez White-Fret

Mini Pumpkin Whoopie Pies

Reviewed: Nov. 18, 2010
First attempt was a bust! but I refused to go down without a fight, so without turning off the oven I tried again. These were so messy and after they came out of the oven I had my doubts. Surprisingly, they turned out fantastic. I think they were in a minute too long as some of the smaller ones started to burn around the edges, but just barely. The biggest tip is to wait until they have cooled completely to frost them. If you don't, you will end up with a runny mess that will stick four or five cookies all together and have frosting running out of the sides or even being sucked into the cookie. Wait until they are cool. Frost them. Put them straight into fridge. Wait a couple of hours until they solidify or freeze them for the next day and allow an hour or two to defrost in fridge. I brought these to my sons wrestling tournament and was surprised to see them disappear.
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Chinese Chicken Fried Rice II

Reviewed: Nov. 9, 2010
Fried rice made easy. I always have plenty left over rice in my house so I fix this in a big electric skillet. I cut my chicken into strips rather than chopping. I would normally put in a medley of frozen Asian veggies but I didn't have any on hand. I grabbed a steamer bag of broccoli, steamed them and threw them in the rice. I also used olive oil and sesame seed oil instead of vegetable oil. My son loved this.
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Photo by Alice Fernandez White-Fret

Downeast Maine Pumpkin Bread

Reviewed: Nov. 9, 2010
This is more pound cake then it is bread. That being said, I looked up bread, but I think I was really looking for a pound cake. This was fantastic. Many variations. My favorite for sharing at events is using mini muffin pans (12 mins.), poking a hole in the top and conjuring up a cinnamon/sugar/butter mixture and syringing or basting it into the core. The mini muffin's go a longer way. This is also good as a small loaf. Same deal with cinnamon concoction pumped to the center. My changes were: 2c fresh pumpkin puree; 4 eggs; 1/2c vegetable oil; 1/2c butter or applesauce; 2/3c water; 2c brown sugar; 3 1/2c all-purpose flour; 2 tsp baking soda; 1 1/2 tsp salt; 1 tsp cinnamon; 1 tsp nutmeg; 1/2 tsp cloves; 1/4 tsp ginger; 1/4 tsp pumpkin spice; 1c chopped walnuts; splash of vanilla extract. - No matter what size you choose, do your toothpick test and you should be fine. - Make sure you grease and flour whatever pans you use. - Sift together all the dry stuff. If you ice it, try a glaze. Comes out much like Starbucks slices. If you use cinnamon/sugar/butter mixture, serve it fresh out of the oven.
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Photo by Alice Fernandez White-Fret

Melt - In - Your - Mouth Shortbread

Reviewed: Nov. 9, 2010
Following the recipe, don't eat these hot. Allow them to cool. Your taste-buds will thank you. It just doesn't taste right hot. The recipe is perfect as is. If you choose to do cut-outs, adjust heat to 350F and time to 9 mins. I found some perfect cutters about 1 1/2" x 1 1/2". Don't use anything too intricate ('cause the angel heads fall off, lol) or too big. Keep them between 1/4" - 1/2" thick; closer to 1/4". Thicker and they don't cook through; thinner and they burn. I wanted to make them a pinch sweeter so I pressed them into a plate of colored, granulated sprinkles. They look good and taste good. I accidentally dropped one into a cup of tea and it was still crisp when I pulled it out. lol... Perfect!
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Cooked Pumpkin

Reviewed: Nov. 1, 2010
Read comments. Cooked 'em whole with a couple stab wounds. Perfect. I used a scraping tool that came with a jack-o-lantern kit. Worked like a charm. If I would change anything, I'd cook them longer. I did three medium ones at a time so I think maybe I should have adjusted the time. idk, I'm a cooking noob. lol
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Caramelized French Toast

Reviewed: Oct. 12, 2010
These were fantastic! If you've never made caramel, you should read some notes because it's easy to mess up. I made mine in a separate pan, cooking slow and low, while I cooked the toast. These were scrumptious!
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Bronco Burger

Reviewed: Oct. 12, 2010
My family loved these!! Perfect for football. 4lbs was a lot but we froze them and used them again for another game. :) Served them with Fritos. I also made another batch with ground turkey, eh, not as good, but I still liked 'em. They were meant to be beefy. lol
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Potato-Crust Chicken Quiche

Reviewed: Oct. 12, 2010
My family loved this. I didn't have Pepper Jack, subbed Mexican cheese mix. Used milk. Also used some cooked chicken tenders that I usually keep prepped for Caesar salad that are marinated in dressing.
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Gourmet Grilled Cheese Sandwiches

Reviewed: Oct. 12, 2010
Oh my, this was so good! I made them twice. I did not have shredded Colby-Monterey Jack but I did have slices, so I used a slice per sandwich and used shredded Mozzarella in the mixture. Came out fine. The first time I made this, I used thick cut day old french bread. The second time, I had left over french bread cut for french toast. Both times it was fabulous! Oh and if u like tomatoes, add a thin slice or dice some and throw them on top of the cheese. Mmmm...
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Barbie's Tuna Salad

Reviewed: Oct. 12, 2010
This is FANTASTIC! 6 tbsps of Mayo is way too much. I used to work at a health food store and we used to use 3 tbsps of salad dressing for two huge economy cans. I love the ingredients of this recipe just tweeked a bit. To adjust, I use three cans of tuna, and one tbsp of miracle whip (adjust in tiny increments if needed.) I love pickle relish but I try to pour out some of the liquid, otherwise it gets too runny. I use 1/4 tsp of garlic powder with parsley in it and nix that huge tbsp of parsley. YUMMY!
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Snickerdoodles III

Reviewed: Oct. 12, 2010
Fantastic! No cream of tartar; sub lemon juice. 8 minutes was perfect. I had no problem rolling them as is, my son used wet hands to roll his because it was easier for him, but his cookies came out slightly different because of the way the cinnamon sugar stuck to his. Don't make the balls too big, one inch was also perfect. Great recipe! thanks.
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Photo by Alice Fernandez White-Fret

Uncooked Banana Pudding

Reviewed: Mar. 20, 2010
This has become my favorite recipe. Quick and easy, thick and rich! Delicious! I've made this so many times, and now my 9 year old son makes it. We bring this to my son's events and people are always impressed that he makes this by himself. It is always a hit. Super simple and you can make it look fantastic by crushing some Nilla wafers and throwing them on top. We can usually stretch this to a 9x13 casserole dish with careful distribution of cookies and bananas. (lots of em) lol
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Displaying results 1-20 (of 31) reviews
 
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