crazytexan Recipe Reviews (Pg. 1) - Allrecipes.com (16502823)

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Baklava

Reviewed: Aug. 13, 2011
For authentic flavor you really need to substitute the cinnamon with 1.25 teaspoon ground cardamom. You won't believe the depth of flavor it adds....
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Baklava

Reviewed: Aug. 13, 2011
For authentic flavor you really need to substitute the cinnamon with 1.25 teaspoon ground cardamom. You won't believe the depth of flavor it adds....
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5 users found this review helpful

Classic Cinnamon Rolls

Reviewed: Jun. 27, 2011
I made mini-bons - about 6 dozen!! Guess this should be called a custom recipe by the time I was done with the changes. By the way, my first time cooking cinnamon rolls, and they turned out awesome!!! Sooo easy!!! - kitchenaid mixer isn't big enough for increasing recipe size - cut the dough lengthwise after adding the filling and roll from the center edge out. - Cinnamon instead of flour dusted on my working surface when rolling - I used sooo much more cinnamon than called for, (over a bottle) - heavy whipping cream instead of milk works fine (I was out of milk) - used dark brown sugar instead of white sugar - shook cinnamon onto the dough before adding the filling - added more filling to the top before baking... - Cooked for an hour at 350, kicked it up to 400 for another 15 minutes or so. Just looked at the edges, not sure why it took so long, but they turned out soft... My oven is not off on temp.
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Garlic Yeast Bread

Reviewed: Nov. 25, 2010
OMG Good!!! WILL make regularly. I made changes, though, and keep in mind, I eat roasted garlic by the spoonful - I LOVE garlic. These were perfect for me - Doubled the recipe, but not the fat - Olive oil instead of butter - 4 large cloves of garlic - 1 heaping teaspoon of italian spices instead of individual 1. Added water, yeast & sugar set for 10 min 2. Mixed remaining ingredients in a separate bowl 3. Added yeast mixture to flour mixture 4. Kneaded for 5 min 5. Let rise 6. Punch down, divide into 32 rolls 7. Brushed butter on top 8. Cooked on greased stone at 375 degrees until brown (15-30 min?) EAT EM WHILE THEY ARE HOT WITH REAL BUTTER!!!
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3 users found this review helpful

Oyster Stuffing

Reviewed: Nov. 25, 2010
Everyone said it was good. I had to use canned oysters and I chopped them up, and fresh sage. I added 2 T creole spice, it was for some cajun friends. They ate it all up.
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3 users found this review helpful

Giblet Gravy I

Reviewed: Nov. 25, 2010
My first attempt, I really liked it.
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1 user found this review helpful

Classic Cinnamon Rolls

Reviewed: Nov. 21, 2010
I made mini-bons - about 6 dozen!! Guess this should be called a custom recipe by the time I was done with the changes. By the way, my first time cooking cinnamon rolls, and they turned out awesome!!! Sooo easy!!! - kitchenaid mixer isn't big enough for increasing recipe size - cut the dough lengthwise after adding the filling and roll from the center edge out. - Cinnamon instead of flour dusted on my working surface when rolling - I used sooo much more cinnamon than called for, (over a bottle) - heavy whipping cream instead of milk works fine (I was out of milk) - used dark brown sugar instead of white sugar - shook cinnamon onto the dough before adding the filling - added more filling to the top before baking... - Cooked for an hour at 350, kicked it up to 400 for another 15 minutes or so. Just looked at the edges, not sure why it took so long, but they turned out soft... My oven is not off on temp.
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10 users found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 19, 2010
Something is missing and can't put my finger on it. More salt? I should have brushed the top of them with butter before cooking, I had too much flour on my "lightly floured" surface... I haven't cooked bread in years, forgot how much I enjoy it, want to try others and may come back and re-review this. However, my neighbor who ate half of them said they are wonderful and it is an awesome recipe, she was stunned that I wasn't pleased with the final product.
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2 users found this review helpful

 
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