Essanaye Recipe Reviews (Pg. 1) - Allrecipes.com (16202016)

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Bacon Wrapped Smokies

Reviewed: Feb. 7, 2011
No need for tooth pics, and whatever you do, make at least 2 times more than you think you will need. They go fast! The only thing sweeter than these was watching the Steelers lose!
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Photo by Essanaye

Pan De Sal I

Reviewed: Mar. 5, 2011
My wife is from the Philippines and loves Pan De Sal (I do too). I used this recipe with a few of the suggested changes. First, 2/3 cup of sugar is mandatory in my opinion. I used 2 tsp of salt. The first rise took about 1.5 hours, so be patient. I had the bowl of dough sitting in a warm oven. I actually had to turn the oven on again for a minute to get the dough to really pop. The original recipe calls to roll the dough into a log 1/2 inches in diameter. I believe this is a miss print. I rolled it into a log about 2.5 inches diameter, and cut them into 1 inch thick "slices". As I place them on the large greased baking pan, I reshape them to round, flatten them slightly, and spaced them by 1/2". On the second pan, I "crowded" them together (1/4"spacing ) to see if it would produce taller rolls. It did. I brushed an egg/milk wash onto the tops of each roll, and sprinkled them with fine bread crumbs. I asked my wife and her filipina friend about the shape of traditional Pan De Sal, they both had different answers. I suppose it depends on what region of the Philippines one is from. My first batch came out flatter, about 1.5 inches high when done but still plenty fluffy. The second batch was 2 inches tall, and exactly like what we buy here at the local Filipino bakery (more like our traditional dinner rolls here in the USA). The second batch was allowed to rise 30 extra minutes, which could also be contributing to the height. We both liked both styles equally.
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Essanaye's Pan De Sal

Reviewed: Mar. 5, 2011
My wife is from the Philippines and loves Pan De Sal (I do too). I used this recipe with a few of the suggested changes. First, 2/3 cup of sugar is mandatory in my opinion. I used 2 tsp of salt. The first rise took about 1.5 hours, so be patient. I had the bowl of dough sitting in a warm oven. I actually had to turn the oven on again for a minute to get the dough to really pop. The original recipe calls to roll the dough into a log 1/2 inches in diameter. I believe this is a miss print. I rolled it into a log about 2.5 inches diameter, and cut them into 1 inch thick "slices". As I place them on the large greased baking pan, I reshape them to round, flatten them slightly, and spaced them by 1/2". On the second pan, I "crowded" them together (1/4"spacing ) to see if it would produce taller rolls. It did. I brushed an egg/milk wash onto the tops of each roll, and sprinkled them with fine bread crumbs. I asked my wife and her filipina friend about the shape of traditional Pan De Sal, they both had different answers. I suppose it depends on what region of the Philippines one is from. My first batch came out flatter, about 1.5 inches high when done but still plenty fluffy. The second batch was 2 inches tall, and exactly like what we buy here at the local Filipino bakery (more like our traditional dinner rolls here in the USA). The second batch was allowed to rise 30 extra minutes, which could also be contributing to the height. We both liked both styles equally.
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Asian Glazed Chicken Thighs

Reviewed: Mar. 7, 2011
Spicy and slightly sweet. Simple.
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Essanaye's Oatmeal Rolls

Reviewed: Mar. 7, 2011
Excellent rolls, make them with parmesan herb for dinner, or cinnamon sugar for breakfast/snacks. Sure to please!
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Essanaye's Fool Proof Biscuits

Reviewed: Mar. 7, 2011
Jackpot!
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Simple Whole Wheat Bread

Reviewed: Mar. 7, 2011
Fabulous!
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Essanaye's Chicken Pad Thai

Reviewed: Mar. 12, 2011
Easy and fun to make! One does need access to an asian food store for some of the ingredients.
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Essanaye's Manicotti

Reviewed: Apr. 2, 2012
It works for me!
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Essanaye's Cheesy Bread

Reviewed: Apr. 2, 2012
My favorite
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Parmesan Sage Pork Chops

Reviewed: Mar. 8, 2011
Really good. I used Panko instead of soft bread crumbs, and cooked at 425 for 20 minutes. Quick and easy, nice and moist inside, with a crispy coating.
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