Colleen Wilson Recipe Reviews (Pg. 1) - Allrecipes.com (16052590)

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Colleen Wilson

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Washabinaros Chili

Reviewed: Jan. 25, 2011
This was the first time I actually made chili and boyfriend ended up LOVING this and said it was the best chili he has ever had! He really likes thick and chunky chili so I didn't add the broth and only put 2.5 cups of tomato sauce in it and no paste because it ended up perfect in the end. I put in Chocolate Porter Ale since it was the only dark beer I had. Also I just put in a cube of a 99% chocolate bar instead of the cocoa powder. I didn't add the coffee because bf doesn't like coffee and was worried it might be to much...but I may have to try it next time! Instead of habinaros, I put in 5 arbol chilis instead.
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Photo by Colleen Wilson

Homemade Lasagna

Reviewed: Oct. 8, 2010
I'm used to cottage cheese in my lasagna as that's how my mom made it. Some find Ricotta to dry and pasty(like my boyfriend), but I don't mind it. I actually double the cheese by mixing the cottage and ricotta together to get the both of best worlds and mix fresh oregano in it with the other mentioned ingredients(except salt). I also double the sauce as well because the cheese and meat kinda soaks it up. Added some tomato paste and extra sugar into the sauce to take away the tang (taste it before putting it on the lasagna!).
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Photo by Colleen Wilson

Egg Noodles

Reviewed: Oct. 8, 2010
Love these! My mom and I used to make these together when I was growing up. These are fabulous with a homemade chicken stock!
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Grilled Salmon I

Reviewed: Oct. 8, 2010
This recipie was sooooo good! It's always a hit when I make it. I like to marinate the fish around 6-8 hours. It doesn't seem to mess with the texture of the fish. The second time I made this, I added a teaspoon or so of toasted sesame oil which was pretty good. Note, I would cook the flesh part first on the grill before the skin side so that the skin will keep the fish together as you lift it off the grill.
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Photo by Colleen Wilson

Tanya's Snickerdoodles

Reviewed: Oct. 8, 2010
This was the first time making snickerdoodles, but they are one o the few cookies I enjoy. I softened the butter and did everything that was stated. The dough was pretty sticky, but got firm in the freezer enough to form a ball. I made the balls somewhat flat, but next time I will leave them as balls to make the cookies more puffy. I left out the almond extract because I didn't have any, and I would think it would mess with the delicate flavors. All in all great cookie, but make sure you do NOT overcook them! Also, put a piece of bread /apple in the bag/jar that you store them in to keep the cookies soft!
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Photo by Colleen Wilson

Banana Banana Bread

Reviewed: Sep. 10, 2010
I have mad 4 loaves of this so far and all have been perfect. I have to cook it longer than stated, but I probably have a longer/deeper pan maybe. I usually put in a cup of pecan pieces as well. Next time I make this, I'm going to roast the pecan pieces in butter before I add them! I usually put in just about 1.5 cups of brown sugar (my boyfriend loooves sugar...), but I don't pack it down. All in all great banana bread recipe!
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Butter Flaky Pie Crust

Reviewed: Sep. 2, 2010
I have been making this for years. Once you switch to butter from crisco...you'll never go back! It's heavenly when prebaked when making pecan pie. The big trick (an I'm sure lots have already said), is to keep everything cold!!! I cut my cold butter into little 1/4th inch squares, then freeze it for 30 minutes. I also freeze the pastry cutter, flour and bowl that I use as well. I refrigerate the water with the salt already mixed in. After cutting the dough to small crumbles, I barely work the doughZ(it sill falls apart a little). I refrigerate that for another 30 minutes to an hour at least. Then letting the dough ball(s) sit out of the fridge for 20 minutes or longer, I make flat, roll it onto the pie plate, then pre bake it. Smearing eggwhite on top of the crust while it's pre baking keeps it crispy and flaky when the pie is cooking so you don't have soggy crust :D
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Photo by Colleen Wilson

Cream Cheese Pound Cake III

Reviewed: Aug. 29, 2010
I made this for my first poundcake on my boyfriends birthday instead of cheesecake like I had planned. I followed it to a T and it came out done at the right time and we tasted it about 30 minutes after. It had a decent taste and moist, but it seemed a little "bready" so I had thought that I over mixed it. I waited to taste it the next day and tasted richer and not nearly as bread-ish tasting. I actually enjoyed this with homemade stawberry glaze/pieces on top. It had a kind of Walkers Butter cookie flavor which I love! Also enjoyed it chilled. I guess the main thing was that it's not like those store bought pound cakes that I had ate in the past but I ended up liking it better once I got used to the dense character of it.
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