Cassy Profile - Allrecipes.com (18508097)

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Cassy


Cassy
 
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Member Since: Mar. 2006
Cooking Level: Expert
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Recipe Reviews 3 reviews
Creamy Parsnip With Ginger Soup
Delicious and quick! Comfort food with an exotic blend of flavors. Will definitely make again and again. I didn't even have any allspice; was still excellent. But trusting the writer I'll buy some for next time.

1 user found this review helpful
Reviewed On: Mar. 8, 2011
Sri Lankan Chicken Curry
Exotic, spicy, delicious! I reduced the salt & pepper, instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind, curry leaves; subbed canola for coconut oil, used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters, the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company, everyone had seconds. Goes great with beer.

21 users found this review helpful
Reviewed On: Dec. 31, 2010
French Baguettes
I've made 3 baguettes a day for many months now using this excellent recipe. My family loves it! A few tips to consider-- to punch down the dough, just re-start the machine to knead for about a minute, then unplug the machine. Then let the dough rest for 6-10 minutes inside the bread machine. This relaxes the dough and makes it much more pliable for easy rolling. Another little tip if you make bread often is to grease one side of a large piece of plastic wrap, to cover the loaves as they rise again. You can save the plastic wrap to re-use the next time by folding the greasy side in and tucking it into the freezer. Also if you make this daily you can mix the egg yoke in a baggie or a small jar, to keep in the fridge to get two batches out of each egg. I just use my clean fingers to paint it on the loaves before baking. We like a crusty loaf so I bake at 410 degrees for 19 minutes, spraying the inside walls of the hot oven with water just beforehand, avoiding the light and the heating element. Lastly, to keep the crusts from going soft, I store the cooled loaves in paper bags.

1 user found this review helpful
Reviewed On: Dec. 7, 2007
 
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