Popeswife Recipe Reviews (Pg. 1) - Allrecipes.com (16069620)

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French Bread Rolls to Die For

Reviewed: Nov. 9, 2013
These were wonderful! I was worried at first when they did not seem to rise as much as other breads I have made, but they turned out great. They were actually some of the best bread I have ever made. I did throw maybe a 1/4 of a tsp more of yeast in the mix and a couple dribbles of water into the dough. Other than that I followed the recipe to a T. I might try these with a sourdough starter next time. They were dense and would taste awesome as a sourdough.
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Pork Dumplings

Reviewed: Jun. 17, 2012
Very good recipe. I usually add a bit of red pepper to make it spicier. I am not good with cooking these fresh, so I freeze them. I cook the filling, then cool, then fill my wrappers and freeze. This way I do not have to worry about cooking thoroughly when we take them out of the freezer. The meat is cooked so we only have to heat them. They are great for snacks for the kids. We live in another country now and cannot go to Trader Joe's and get their frozen dumplings. These taste almost just like them. We just take them out and pop them in the microwave. We are a bit strange though and enjoy that really chewy wrapper. :)
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Pizza Dough III

Reviewed: May 27, 2012
This was a great recipe. I see lots of people mentioning how it was not enough flour. With almost every pizza dough I have made it is never enough flour in the initial ingredients. I think that is a good thing though. This way it leaves you with plenty of room to add flour while you are kneading it. If we dumped all the flour in at once, it would be impossibly hard to knead and get perfect. I think 2 cups is great to start with, then I just add handfuls as I am kneading until the dough is smooth and not too sticky. I also proof my yeast first with 1/4c water, 1tsp of the sugar, and the yeast. For 10 minutes till frothy, then add to the flour and salt. I do the cornmeal on the bottom of the pan too. Makes it taste more like restaurant pizza. :)
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French Baguettes

Reviewed: Apr. 26, 2012
I put 18servings in and calculated the recipe that way so i could use a whole packet of the active dry yeast. I do not have a bread machine, so I did this all by hand. I proofed the yeast with 1/4 cup of water and 1tsp of sugar for about 15 minutes. Then i added it to the rest of the ingredients and kneaded. Let it rise in my warm oven for about an hour, then I shaped it into six hoagie rolls. Oh..I also added in about a handful of shredded cheddar cheese and 1 fresh jalapeno chopped. I added this to the dry ingredients just before I added my yeast mixture and kneaded. I made these as jalapeno cheddar hoagie rolls and then I made philly cheese steak sandwiches on them for dinner. They were delicious. Since I read different reviews saying use the yolk and others saying use the egg white, I just went ahead and whipped a whole egg and brushed it with that. It made a nice golden top. Very good recipe and easy to make.
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Ciabatta

Reviewed: Jan. 4, 2012
I was scared to make this bc I had never done a "sponge" before. It sounded like something complex and chemical that I would be sure to mess up. :) I made this and my first try it turned out perfect!! I think this bread would make great rolls for burgers. I might try my hand at making those next time. I followed this recipe exactly as written and it worked great.
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Orzo and Rice

Reviewed: Sep. 13, 2011
I give this four stars bc I did have to make a few changes. I sautéed a few onions with the orzo and used 2 cups of Swanson's chicken stock instead of the water and bullion cube. I also put a dash or two of garlic salt. It was just like rice a roni and went well with chicken. I also added some parmesean cheese to the finished product and it was yummy too. I like this recipe bc its so basic and you can pretty much just dress it up with whatever you feel like on that night.
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The Best Meatballs

Reviewed: Aug. 30, 2010
My children loved these meatballs. Sometimes I only have hamburger so I just cut the other ingredients in half. I never had to use the water. Like other reviews i bake mine on a cooling wrack over a foil lined cookie sheet.
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