coryb Profile - Allrecipes.com (16293272)

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coryb


coryb
 
Home Town:
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Member Since: Oct. 2010
Cooking Level: Intermediate
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Hobbies: Scrapbooking, Knitting, Camping, Biking, Walking, Reading Books, Painting/Drawing
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Recipe Reviews 4 reviews
Enchiladas Suizas
Absolutely delicious! And for those of us who can't eat a lot of spices, this recipe tastes great even without the dash of cumin. Use Fresh peppers (the green chile peppers refer to green Anaheim peppers for those of you like me who are always confused on exactly what peppers are being used in recipes...I googled it to make sure I was getting the right kind) are worth the time of dicing them up! (and they are really inexpensive!)...much better than canned! **I also used a corn tortilla brand that boasts being "homemade"...they were very thick and fluffy and really made this recipe perfect. Definitely splurge for the extra few calories and fry the tortillas first. Also, next time I will PUREE the verde sauce after simmering to further appease my texture-picky 6 year old eater (who surprisingly LOVED this recipe despite the pieces of onion/peppers that weren't cooked into oblivion) for a nice smooth sauce. Used Half and Half mixed with Sour cream to save some calories at the end instead of heavy cream. Will ABSOLUTELY be making this again! Thank you SO much for sharing! You HAVE to try this recipe!

2 users found this review helpful
Reviewed On: Nov. 30, 2011
Make Ahead French Toast
This recipe is FANTASTIC! Not sure WHAT other reviewers are talking about that it's just "so soggy?" Try BAKING IT LONGER. Mine were in the oven for 1 HOUR 15 MINUTES. Came out crispy and delicious. Also, if still soggy try spreading them out on a cookie sheet and turning halfway through. I didn't make mine the night before (I forgot...go figure!), but instead just dipped my 1 inch French Bread "sticks" in the mixture flipping a few pieces around in it at a time for about 10 seconds(perfect amount of dipping mixture for 1 whole loaf of French Bread...I followed ingredient amounts exactly), and since I was doing French Toast Sticks, I placed them on a cookie sheet, added sugar/butter mixture minus the pecans, and immediately baked them. I ended up baking mine for 1 HOUR 15 MINUTES on a COOKIE SHEET lined with parchment paper/lightly sprayed with non-stick spray = NO sticking, and crisp French Toast - VERY TRAVEL FRIENDLY. Add a sprinkle of cinnamon on the tops of the toast before placing in the oven. Also, be sure to use SALTED BUTTER....it will not be too sweet! DELICIOUS!! Thank you Debbie!!

6 users found this review helpful
Reviewed On: Nov. 30, 2011
Rolling Fondant
Great Fondant recipe, and I've tried quite a few...for those reviewers that say it's too sticky, make sure you let it SET at least until room temperature...DON'T just add more and more sugar! That is what makes it so crumbly when you go to use it (I made that mistake myself the first time trying this recipe). If it's still even slightly warm from the gelatin mixture, it's NOT READY! It has worked best for me to make it a day ahead, and tightly wrap in a couple layers of plastic wrap for the next day's use (I always put a TINY bit of shortening (like the size of a pearl) on my hands and then pat it into a ball before putting in plastic to keep it from drying out or sticking to the plastic). As for COLORING, I use Wilton Gel Paste colors...just put a couple spots of color around your desired amoutn of fondant with a toothpick and knead it by hand (if fondant starts to stick to your hands, and it WILL, spread a tiny bit of shortening all over your hands and continue...I always do this several times). Best technique I've found for totally blending in colors is stretching it repeatedly like taffy...if your fondant is the correct consistency you should be able to stretch it without breakage after softening by kneading it. Quick softening tip: rub fondant between hands into a cylindrical shape a couple of times...spreads your body heat quicker! Don't be afraid of getting your hands a little dirty! Happy Decorating!

63 users found this review helpful
Reviewed On: Aug. 19, 2011
 
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