CASSEROLECOOK Profile - Allrecipes.com (18074936)

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CASSEROLECOOK


CASSEROLECOOK
 
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Member Since: Oct. 2004
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Recipe Reviews 16 reviews
Mrs. Sigg's Snickerdoodles
Holy Smokes!!!! This recipe is AMAZING!! I was never a Snickerdoodle girl until I made this last week - and forced again last night by my husband and son to make more (they don't even like baked goods!). They refused to let me bake Christmas cookies until I made more of these! This is a compilation of the advice I've cut and pasted from others here and put in "my notes" section of the recipe so it prints out with it: "Bake for 8 min exactly! For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet - I'm not a fan of sweets!! If your cookie turns out flat, I'd check to see if your baking soda has expired. Also, if your eggs are too big the dough will spread too much. Most recipes call for large eggs, not extra large. When I make this recipe, I usually pour off just a tiny bit of the egg white, because I like my cookies puffy." Regarding this advice: I did buy brand new Baking Soda just for this recipe since my soda is usually a few years old. I have not tried ridding some of the egg white yet since they seem puffy enough for me. You MUST try this recipe! Literally, will change your life for the better!! OH - btw - the raw dough is so yummy!!!

6 users found this review helpful
Reviewed On: Dec. 17, 2012
High Temperature Eye-of-Round Roast
I have accidently bought beef Eye of Round roasts several times. Usually no matter how I cook it, it comes out tough. This recipe - it came out the least toughest I've ever had with this cut of beef! That being said, I had a 2.5 lb roast - cooked it for 7 mins per lb, then left it in the turned-off oven for 2 hours instead of 2.5 since it was 1/2 lb. smaller. Well, it ended up being medium-well done. Unfortunately, I like it rare to med-rare. Next time I will try it like a previous person said: 20 mins. per lb. in turned-off oven.

3 users found this review helpful
Reviewed On: Apr. 23, 2012
Chicken Breasts with Herb Basting Sauce
This dish was phenomenal!!! I followed the recipe completely except I had no hot sauce. It was still amazing!!! I did double the recipe for the marinade and I'm so glad I did! I used skinless, boneless, chicken breasts - and did NOT pound them smaller. Instead, I cut them in half so they would cook in time. In 45 minutes, I had scrumptious, juicy chicken! Thank you so much! I thought this would be a boring recipe - and instead I'll be making this every other week - it's SO GOOD!!!!

1 user found this review helpful
Reviewed On: Dec. 13, 2011
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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