Christina Profile - Allrecipes.com (18591145)

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Christina


Christina
 
Home Town:
Living In: Roanoke, Virginia, USA
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Indian, Middle Eastern
Hobbies: Gardening, Camping, Charity Work
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Recipe Reviews 28 reviews
Fish Fillets Italiano
This dish was wonderful. I had to make some minor substitutions to use what I had on hand, but it still turned out really well. It had more sauce than I was expecting, but no complaints. Husband loved it!

1 user found this review helpful
Reviewed On: Feb. 23, 2014
Melt In Your Mouth Toffee
This totally didn't work for me. I followed the directions exactly using a candy thermometer on medium heat. I didn't stir once it began to boil just like the recipe and everyone says. It smelled burnt before it even reached 250 degrees. By the time it hit 300 degrees it was just a dark pitiful blob and my kitchen was smokey. I didn't even bother with the chocolate/nut part of the recipe because it was just a disgusting mess. It looked like tar. Going to try a different recipe. As a follow-up, I found another recipe for toffee on a website called "Cooking for Engineers" which is VERY specific on each step and the batch following their instructions worked perfectly. The only difference is it doesn't use brown sugar and it tells you to stir constantly. I think the stiring is what was needed in my case.

4 users found this review helpful
Reviewed On: Dec. 21, 2012
Mom's Best Peanut Brittle
This was my first attempt at peanut brittle and it came out perfectly! I followed the directions exactly with one exception. I did not add the peanuts until the very end for fear that they would burn. Once the sugar mixture hit the 300 degree mark, I turned off the heat, added the peanuts, gave it a quick stir to blend the peanuts into the mixture and then added the butter/soda which I had waiting in the same dish. It started to clump up immediately and I had a difficult time spreading it on the cookie sheet. I used a cake icing "knife" to spread it, and with some work I got it spread out sufficiently. It set up perfectly, broke apart with ease and tastes SO YUMMY!!! You really need a candy thermometer for this unless you are experienced at candy making. The chemical makeup of the sugar mixture will change at the 300 degree point and I imagine it would be difficult to see with the peanuts in the mix. If it doesn't hit this temperature the molecules in the syrup will not bond properly with the fat (butter) when you add it, and it will not set properly. Also, It changes dramatically immediately upon adding the butter/soda so I recommend having them in the same dish ready to go when the syrup is ready.

4 users found this review helpful
Reviewed On: Nov. 29, 2012
 
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