kerrbeark Recipe Reviews (Pg. 1) - (16722017)

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Hamburger Potato Casserole

Reviewed: Jan. 7, 2013
Made this last night, huge hit with the whole family. My only addition was bacon that I cut up into small pieces and fried until just crisp. Put bacon aside let grease in pan, added onions for a few minutes, then added the burger. Not healthy I know but flavored the meat well. Sliced redskin new potatoes extra thin and layered everything. reserved some bacon for garnish. Added cheese on top and reserved bacon and it was a quickly put together meal (though it must bake a while to cook potatoes) that helped me use up hamburger. My 6 year old said it was her *favorite recipe*
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Real Sopapillas

Reviewed: Jan. 5, 2013
This is a perfect sopapillas recipe! I have wanted to recreate this dish for years and tried over a year ago on new years and it failed miserably. Since finding this recipe I have made 3 batches and every single drop was snatched immediately. TIPS: If you want puffy then your oil must be at minimum 375 degrees F. Roll them thin and don't undercook. Give them a minute or two on one side and you will notice it rise to the top and puff after that. flip with tongs until lightly golden on each side and discard to a paper towel. I make mine the following way: Fry chips, place on paper towel, dust with powdered sugar/cinnamon/scant pinch of salt(the extra salt boosts all the flavors and helps with all the sweetness of the way I make them). Heat oven to 425F. Place dusted chips in baking dish. Grate mozzarella cheese in a nice layer covering chips. Drizzle a fair (for us, god awful LOL) amount of honey. Bake for 5-7 minutes until cheese melts. OMG just try it! I know cheese might seem weird to some, but it is truly a whole new way to indulge with this recipe. 10 Stars!
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Creamy Rice Pudding

Reviewed: Dec. 29, 2012
Super easy. Fantastic taste. I omitted raisins because we don't like them in our pudding. I doubled the recipe and had plenty of rice left over that I put in the fridge. TIPS: KNOW YOUR RICE! Rice comes in many different forms, short-medium-long-extra long grain. The type of rice you use will GREATLY AFFECT your outcome. USE MEDIUM GRAIN RICE when making rice pudding. Short grain is very high in starch and will likely produce a very heavy, sticky and overly thick pudding that is mushy after cooking. Long/extra long grain rice while much easier to make and with less starch content, will not give you the same mouth feel your use to in typical rice puddings. Medium grain is the way to go. Temper your milk and eggs before adding them to your cooking pudding. In a bowl on the counter add your smaller divided portion of milk and your beaten eggs. After cooking your mixture on the stove for the 15-20 mins, add some of that hot liquid to the milk/egg bowl STIRRING CONSTANTLY for a few minutes and finger test for warmth. When you think its hot enough add to your cooking mixture and stir to finish pudding. Tempering like this ensure your eggs don't cook and become scrambled.
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Curried Coconut Chicken

Reviewed: Dec. 29, 2012
Easy to make in general but my suggestion would be that you let the sauce and chicken after all ingredients are in, simmer on low-med heat around an hour. This does reduce your sauce but it thickens nicely and really makes the flavors more intense. My kids didn't love it (we don't generally eat this style of food, I'm branching out so it was expected) but the adults seemed to like it. I found the sugar WAS needed. It added some punch to all the other flavors. Served it over Jasmine rice with a side of broccoli and beer bread (from this site) and it made for a nice change up on the menu that was very hearty and filling. I followed the recipe exactly having never made it before with no additions and it turned out very good.
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No Knead Beer Bread

Reviewed: Dec. 29, 2012
As an avid bread maker I was excited to try this one. Super easy, didn't take a long time like some other breads I have made, and the texture was perfection. I chose Blue Moon belgian white ale because its a beer my husband and I like though we rarely drink so I wanted to be picky. Beautiful, very large artisan loaf with fluffy center and chewy outside. TIPS: Turn oven on lowest temp and then open the oven door a crack allowing it to cool. Place a hot wet but wrung out towel on top and place in your warm oven and let sit for 30 minutes. This will jump start a heavily loaf of springy bread. Do the same thing for the second rise for 2 hours. For the last rising on the pan before you bake it, turn on your oven and sit the cookie sheet on top of your oven covered loosely with a dish towel. This will give you the best results as the heat from the oven will warm the bottom of the pan and warm your dough giving you the best end result.
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