Pearl Watson Recipe Reviews (Pg. 1) - Allrecipes.com (18480012)

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Pearl Watson

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Sage Pork Chops

Reviewed: Mar. 5, 2013
These needed a lot more spices than was in the recipe. I had to brown in batches as even my biggest skillet was too small. No problem. I was able to work them in together during the simmer. Unfortunatley, I didn't have any beef boullion so used chicken instead. It was okay, just not really special. I did add about a TBS of cold butter in the sauce after removing chops from skillet to make a bit of sauce to go over the chops. I know that upped the calories, but wasn't much split 6 ways and added a lot of flavor spooned over the chops and the roasted potatoes I fixed with them. I would like to try making them again increasing the sage and salt and pepper and using the beef boullion.
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Quick Chicken Piccata

Reviewed: Mar. 2, 2013
This is really great! I pounded my chicken a little thinner and because I used really big, thick breasts, I only used 2, then cut them in 1/2 to make 4 cutlets, but doubled the sauce to have extra for the pasta. If you are having trouble with this, watch the video of Chef John's. This has a video link under the picture, but here's a url: http://allrecipes.com/weblink/63560143/video-quick-chicken-piccata---allrecipescom/detail.aspx Follow Chef John's instructions and you won't go wrong!
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Garlic and Herb Pull Apart Bread

Reviewed: Mar. 2, 2013
These were pretty good, though I think I didn't put enough garlic in it as we really love garlic though I put 2 in at the last that were plain as I have 1 person who has a slight garlic allergy. I didn't have canned biscuits so made a double batch of AR recipe of Easy Biscuits. I added about 2 tsp of granulated garlic to the flour. (The garlic allergy is very slight.) Next time I need to add more flour to that recipe or use the canned biscuits as they took a really long time to get done. But my husband thought they were worth the wait.
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Easy Biscuits

Reviewed: Mar. 2, 2013
These were easy to make though I didn't have self rising flour so pulled up AR's substitution chart and put in about 1 TBLS baking powder and aout a tsp of salt. Made 2 batches as was making AR recipe of Garlic and Herb Pull Apart Bread and didn't have any canned biscuits. These were a little too soft for it, but it tasted great! Instead of rolling it out, I made little balls to roll in the butter mixture and put straight into the bundt pan. I also added about 2 tsp of garlic powder to the flour when I added the baking powder and salt and it gave it a great savory taste. I did have to bake it for a really long time to get it done though. Next time, I'll just make regular biscuits!
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Unbelievable Rolls

Reviewed: Feb. 14, 2013
One thing I did was to use an instant read thermomater to check my milk/water/sugar mixture before adding my yeast. I made sure it was around 110 degrees and my eggs at room temperature as well. I put my oven on the lowest setting before making my rolls and warm the bowls as well. I also sifted the salt into the flour using a large, fine sieve mixing it through with a whisk to get it thoroughly mixed in. I also used real unsalted butter instead of margarine as I don't care to use that much margarine. Sure it's more fat, but it's healthier than the chemicals in margarine. These proofed well and needed very little kneading. They came out light and fluffy and nice, shiny brown from an egg wash. I froze some as it made too much for us to use up in just a few days, but the ones I had left over that I only refrigerated were actually better the second and third days! I can't wait to make cinnamin rolls and savory rolls with this recipe. Good recipe to play with!
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Beth's Orange Cookies

Reviewed: Feb. 1, 2013
These were very good without the icing, but knocked out of the park with it!
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Banana Peanut Butter Bread

Reviewed: Jan. 25, 2013
This was excellent! I just got through making it as written though I had to leave out the nuts and it is amazing. It may not survive until morning breakfast.
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German Apple Cake II

Reviewed: Jan. 12, 2013
I made this as a bundt and used the icing recipe on it and it was great! I couldn't put walnuts in them as my hubbie can't eat nuts, and I put in an extra cup of apples and used unsweetened apple sauce instead of oil. (I use applesauce in all my cake recipes, less fat.) It was wonderfully moist. On the icing, my store doesn't carry the 3 oz packs of cream cheese, only the 8oz, so I just added a bit more butter, vanilla and sugar and it was the best cream cheese icing I've made. The extra was just enough for a bundt. I might try the original amounts next time, thinning it to a glaze though as is usual with a bundt.
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