Tori Recipe Reviews (Pg. 1) - Allrecipes.com (18621819)

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Waffles I

Reviewed: Apr. 17, 2014
Great recipe. Like others, I separated the eggs and folded the whites into the batter. That is the key to very fluffy and light waffles. I am making a double-batch right now to freeze so we can eat them on the go during the week. To freeze: cool waffles completely on a wire rack, then layer on a cookie sheet and freeze a few hours until solid before wrapping in a freezer bag.
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Burger or Hot Dog Buns

Reviewed: Apr. 1, 2014
Awesome bun recipe. I was able to make twelve good-sized hamburger/sandwich buns from this recipe. The only change in ingredients I made was to use olive oil in place of butter as I don't have butter. I made the dough, let it rise in an oiled bowl for fourty-five minutes before punching down. Then I shaped twelve rolls, which I flattened slightly into discs about the size of a hockey puck and laid them out on waxed paper close together to rise for another thirty to forty-five minutes. Once they had risen to the size I wanted, I brushed them with a mixture of milk and egg yolk while I preheated my oven and a pizza stone on the bottom rack in the oven to 400F. Then I popped them in on the middle rack for eleven minutes - turning the pan around half-way through baking time. They came out PERFECT! I'll be using them for burgers and sandwiches this week.
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Easy Sugar Cookies

Reviewed: Mar. 28, 2014
Followed this recipe except I used margarine instead of butter as that's what I had on hand. The first batch didn't come out right. They didn't spread out much so I just had "cookie balls". Which is fine but I like a flatter cookie. I flattened the second batch with my hands before baking and they came out much better. I would also add, the secret to softer cookies is in the timing. For a softer, chewier cookie, bake them for less time and for a crispier cookie, bake them for longer. Leaving the cookies on the cookie sheet for five minutes before transferring to a cooling rack will also help with the consistency of the cookie.
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Marshmallow Treats

Reviewed: Mar. 25, 2014
I remembered the ingredients but forgot the measurements so thanks. This is an excellent standard recipe for rice crispy treats. It makes nice thin treats which is good for fewer calories and you get a treat that's about the same size as the boxed name-brand ones from the grocery store. It's the perfect consistency as they hold up well for my son's school lunches throughout the week. To put them in the pan, instead of a spatula, I put vegetable or canola oil on my hands and press them down until they're flat. I find it easier and faster.
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Homemade Enchilada Sauce

Reviewed: Mar. 24, 2014
I did make a lot of changes but used this as the base for my recipe since I've never made enchilada sauce and haven't seen it sold in the stores here. I didn't have tomato sauce so I used tomato paste, water and omitted the flour. I only had about 1 tablespoon of chili powder left so I added more onion powder, garlic powder and cumin. I also added garlic salt, hot chili powder and a little celery seed for more flavor. I heated all of the spices in a little olive oil, stirring frequently on low before adding the tomato paste. It turned out delicious! I used the enchilada sauce in a taco/enchilada casserole and it was fantastic.
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