azzilann Recipe Reviews (Pg. 1) - Allrecipes.com (18163921)

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Turkey Brine

Reviewed: Nov. 27, 2009
THANK YOU SO MUCH - I thought I made the mistake of brining a kosher turkey, I was so worried that it was gonna be too salty but it was SO MOIST AND JUICY! I did not boil the brine though, I just stirred everything together AND I added a bottle of WHITE WINE. My 13 lb turkey was perfectly cooked in about 2 hours...roasted it for 45 min at 350, another 30 at 400 and flipped it over breast side up at 400 for 45 min and it was perfectly juicy & moist.
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Slow Cooker London Broil

Reviewed: Jun. 8, 2008
Very tasty! But I slow cooked it in my oven. I doubled the cans of soups, pan seared the flank first and thinly sliced them on the bias. Put it in an oven-safe pan and cover with foil. I slow baked mine at 225-240 degrees for 4 hours and it was great. Just a tad too plain, so I'll probably add a can of sweet peas.
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4 users found this review helpful

Nannie's Hot Milk Sponge Cake

Reviewed: Apr. 1, 2008
I really wanted to like this, but it just didn't work for me even after making it twice. The first time, I used cake flour...it didnt rise much and was dense. The 2nd time, I followed the instructions carefully and it was VERY dense...wasn't springy at all. Sorry...I had to throw it out. I don't know, it might've been my fault but I've been baking cakes for awhile now. I might try it again but will have to tweak it definitely.
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Fantastic Mexican Dip

Reviewed: Jul. 2, 2007
DELICIOUS!!! Otherwise, you're doing something wrong!! There's no way that this dish is bland because it's packed with flavor - the taco seasoning really jazzes up the meat. I added a layer of refried beans at the bottom.
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Grilled Marinated Shrimp

Reviewed: Jun. 2, 2007
the best. I didnt have tomato paste so I used ketchup and it turned out fine. I also substituted fresh chopped cilantro for the oregano. Yummy!!
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3 users found this review helpful

French Buttercream Frosting

Reviewed: May 20, 2007
I LOVE IT!!! Beats out any of those super sweet blah buttercreams. I've always liked european buttercream better than american as it's not insanely sweet. I wasn't sure how the flour would help but it really does all go together. Thanks Kristen for sharing!!
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Photo by azzilann

Chiffon Cake

Reviewed: May 10, 2007
UNBELIEVABLY light & fluffy!!!...otherwise you did something wrong. The result of your egg whites determine how light & fluffy it is, so make sure you beat your egg whites until it's well risen before you add cream of tartar. AWESOME recipe, it didn't smell or taste eggy either. Thank you!!
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88 users found this review helpful

David's Yellow Cake

Reviewed: May 7, 2007
Delicious - if your cake ends up dry, you're NOT doing something right. Make sure to: A) Cream the butter and sugar together until super fluffy. Don't be afraid to overbeat in this phase B) make sure NOT to overbeat cake mixture! That's how u get the weird clumpy texture on top and thats how it separates. C) Make sure the eggs are nice and fluffy as this helps with the cake's rise. Use 6 egg yolks and 2 egg whites, use buttermilk.
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5 users found this review helpful

Dark Chocolate Cake I

Reviewed: Apr. 11, 2007
use cake flour instead. Overall it's a good recipe :)
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1 user found this review helpful

Pastry Cream

Reviewed: Feb. 28, 2007
taste is not bad, but I still got lumps. So MAKE SURE TO STIR, STIR, STIR. Stir quickly at very low heat, otherwise it gets lumpy fast. Remove from heat as soon as it begins to thicken, and stir. Taste wasn't what I thought it would be, but it's still tasty.
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1 user found this review helpful

Rolled Buttercream Fondant

Reviewed: Feb. 28, 2007
good recipe - TIPS: Sift the powdered sugar into the mixture, don't dump it all at once otherwise you get lumps. The more you knead, the better & smoother the texture. Don't be tempted to add too much powdered sugar because its more prone to cracking. It takes practice :)
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1674 users found this review helpful
Photo by azzilann

Sweet Dinner Rolls

Reviewed: Feb. 13, 2007
AWESOME RECIPE! I used my zojirushi bread machine to make this, and I made it into a loaf instead. The results: absolutely tender, soft and moist bread. I'd probably add a bit more sugar since I love sweet bread. I made it with 1/2 bread flour and 1/2 all purpose to get the tenderness of the all purpose, but the height & rise of the bread flour.
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Feb. 1, 2007
ABSOLUTELY PERFECT. I just had to add more melted butter to my crust, I also used NILA wafers and it was great. Thank you Chantal, you're fabulous!!!
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1 user found this review helpful
Photo by azzilann

Tiramisu Layer Cake

Reviewed: Jan. 16, 2007
Excellent. To make things easier, I used only 2 pans. I poured half of the cake batter onto 1 deep pan and used a cake slicer to evenly divide it. I followed the instructions to detail afterward. Follow these tips for outstanding results: 1. Instead of mixing the instant coffee into the batter, mix 1/4 cup of water with about 1 tbsp of instant cofee powder and mix into the batter. It tastes like an awesome mocha cake. 2. Also, be generous with the coffee mixture as you're pouring it over your cakes, that way the cake is MOIST. Don't overdo it though! 3. Buy your MASCARPONE CHEESE at Trader Joes or Sams Club (even cheaper)...it's significantly cheaper there than any other grocery store that I went to. Excellent recipe!! thank you.
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238 users found this review helpful

Garlic Prime Rib

Reviewed: Jan. 1, 2007
This was really great, but WORD OF ADVICE: do not be tempted to use more salt to 'cover' the entire meat. I added more kosher salt and made a garlic salt-pepper crust with olive oil to top the entire piece of meat, it came up too salty. I even brushed the salt crust off...however, the AU JUS is perfect to balance out the saltiness. I used a ready mix au jus mix by Mccormick. Baked at 325 for 3 hours as we like our meat well done...it was still VERY tender and delicious. Overall, excellent!
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Garlic Chicken

Reviewed: Mar. 2, 2006
Very delicious! However, I added some dried parsley flakes, salt & pepper and it came out perfect. Thank you so much for sharing this recipe, you're the greatest!
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Hong Kong Style Egg Tarts

Reviewed: Feb. 15, 2006
Not sweet enough! I added an extra 1/4 cup of sugar. However, the texture is absolutely great, and authentically Hong Kong style.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jan. 28, 2006
VERY delicious, but I found it to be a little on the sweeter side - so next time I make it, I will put a little less sugar. Also, I'll try to use only 1 stick of butter because I could taste the FATS as my teeth sunk into these delicious treats!
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1 user found this review helpful

Korean BBQ Chicken Marinade

Reviewed: Dec. 26, 2005
just like another rater stated, 'the taste was nice but very subtle' I marinated the chicken wings for 2 days, and the sweetness didnt really come out. It wasn't what I expected. I would eliminate the water, or at least 1/2 of it; it really does drain the taste.
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3 users found this review helpful

Jack's Chocolate Chip Cookies

Reviewed: Dec. 15, 2005
I used less sugar than what was stated, otherwise it would've been too sweet. Not a big fan of oats, I felt 2 1/2 cups rolled oats is a bit much (just my personal preference). Overall, not a bad recipe.
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Displaying results 1-20 (of 28) reviews
 
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