RWillett Recipe Reviews (Pg. 1) - Allrecipes.com (15264563)

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Yorkshire Pudding

Reviewed: Oct. 25, 2013
I have been making Yorkies for the last 20 years on a weekly basis and have some tips for those people who say that their puds don't rise. First of all, I use yorkshire pudding pans I bought in England. If you don't have these use muffin pans. Second, I use 1 tablespoon of vegetable oil or vegetable shortening per slot. It has a higher smoking point than butter and olive oil. Thirdly, put your pan in the oven for at least 15 minutes before filling with batter. I take mine out of the oven and put the pan over a direct heat from the oven top and I also put the batter in a jug and pour them in while the pan is over direct heat. They will sizzle and set and THAT is the key. Put them back in the oven and set the timer for 25 mins. They will rise beautifully. I usually make the batter about an hour before I put them in the oven and have never had a problem. Do NOT use any leavening agent such as baking powder/soda. They just don't taste right. I also cut the salt to a half teaspoon and add a good grinding of freshly milled black pepper. I hope this helps those who are having trouble getting their puds to rise.
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Classic Creamy Coleslaw

Reviewed: Apr. 4, 2012
Tastes just like KFC...my fave!
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1 user found this review helpful

Poke Cake I

Reviewed: Mar. 17, 2012
Made this on St. Patrick's day using lime jell-o and have made a rainbow cake using 3 different flavors...strawberry, orange and lime in horizontal stripes and it always gets rave reviews! I made the cake and when it had set I used half on the bottom then inside was a pint of good vanilla ice-cream then put the other half on top and frosted the whole thing with Cool Whip. Put it in the freezer for an hour...ice-cream cake just special enough for a child's birthday!
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Flourless Chocolate Cake II

Reviewed: Jan. 20, 2012
Before I baked this I read most of the reviews. I used unsweetened Ghirdelli chocolate and 1/2 cup each of both white and light brown sugar. I added 1 1/2 t vanilla and then separated the eggs. I melted the choc. and butter in the microwave then whisked the egg yolks and sugar until lemon colored and thick. Then I mixed in the melted choc/butter. I sifted the cocoa and whisked the egg whites until soft peaks formed. I then folded the cocoa and egg whites alternately until thoroughly blended. I baked it in a pie dish to make it more of a torte and baked for 22-25 mins. Cooled it in the pie dish and decorated it with a white chocolate ganash. then dusted lightly with a mixture of 1 t cocoa powder and 1 t powdered sugar. Served it with vanilla bean ice-cream when still warm and it was lush-ious! Not a crumb left!! My husband raved about it so I will definately be making this again!
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New England Dinner

Reviewed: Jan. 20, 2012
Sorry but I have to say that this was bland and burnt. I had to make some MAJOR changes and was not satisfied with the oven method. First of all I sliced the kielbasa into 2" chunks. Put it on the bottom of a dutch oven with a whole onion. Then added 4 potatoes cut up into 1 and 1/2" cubes, 6 whole carrots sliced in half lengthwise. added water to cover and added 2 bay leaves, 8 peppercorns and 2 cloves of garlic, bruised. I cooked it on the stove top on med/low for 2 hours and added 1 medium cabbage cut into 6 wedges. Cooked for an additional 20 mins until the cabbage was tender. Served it with spicy mustard and the family ate it up!
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Slow Cooker New England Boiled Dinner

Reviewed: Jan. 20, 2012
I actually prefer my recipe...I use Polish sausage instead of turkey ham, add 2 bay leaves and 8 peppercorns and only 2 cloves of garlic, bruised. The flavor is more smoky and rich. I also cook it in the traditional way on top of the stove...my family are from New England. I also add parsnips and rutabega wedges and a large whole onion. The cooking time is vastly reduced to 2 1/2 hours. Add the cabage wedges during the last 15 mins of cooking so that it is tender but keeps its shape. But for a first timer this recipe is ok.
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