southernbakery Recipe Reviews (Pg. 1) - (180939071)

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Marinated Tuna Steak

Reviewed: Apr. 14, 2014
This tuna recipe is really very good and easy to prepare. I prepared it according to the recipe and used an indoor grill. Beautiful.
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Ham Tetrazzini

Reviewed: Jan. 3, 2014
This pasta recipe was very good. I used an entire onion, red bell pepper, garlic and green peas. I also used some "Slap Your Momma" to add some spice along with celery salt and black pepper. I also used fresh vegetable fettuccine (green and red). The dish itself is very good and an excellent way to use left over ham. I think that a tubular, sturdier pasta might make more sense than my fresh pasta since the sauce is a bit dense and weighed down my pasta. We will eat left overs tomorrow so it was very economical as well. Thanks for the recipe.
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Real Homemade Bagels

Reviewed: Dec. 29, 2013
I went to my local Panera's to get bagels yesterday but they were out so I decided to make my own. The bagels just came out of the oven and they are wonderful. I followed the recipe exactly, except that I do not have a dough hook so I kneaded by hand. I also used 1/2 cup less bread flour since the bread flour I use makes very dense doughs and baked the bagels on a Silpat. I am not a novice baker but I have never made bagels before. The recipe was easy to follow, easy to execute and the bagels are fantastic. Mine turned out a little less beautiful than Panera's bagels, but with practice I think that I can fix the issue. The hardest part for me was keeping the ends together. I had one bagel that released in the water and I had to stick the ends back together before baking. I no longer see much reason to buy bagels. Thanks for a great recipe.
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Amish White Bread

Reviewed: Dec. 25, 2013
This is a nice white bread. I use the recipe to make rolls for southern pulled-pork sandwhiches. With the flour that I use, I find that 6 cups is too much. I use 5 cups and then knead a half cup more into the dough. I actually make all bread like that to keep an eye on the density/dryness of the dough. Normally, I make white bread with much less sugar but this is an interesting change.
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