shopkins1994 Recipe Reviews (Pg. 1) - (187092419)

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Italian Bread Using a Bread Machine

Reviewed: Nov. 17, 2013
Good recipe. It makes two mini loafs. Tastes just like the Italian bread you get with take out. The steps for the machine are 1. Place ingredients in bread machine and start it. 2. Machine will knead the bread and then go on to rise the bread 3. After the rise the bread machine will beat the dough down. 4. After it's done beating the dough down that is when you want to take it out. 5. Cut in two, put on parchment paper for 40 minutes cover in plastic wrap with a towel on it. 6. Bake 35 minutes.
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Reviewed: Oct. 17, 2013
After I rolled to eight inches they were paper thin (as the instructions said they would be). At two minutes per side they were just cooked. I did two minutes the first side and 3 minutes the second side.
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Traditional Gyro Meat

Reviewed: Oct. 6, 2013
This was a great recipe for American gyro meat. Make sure you use all of the spices otherwise you won't get the correct gyro flavor. It'd be like making spaghetti sauce with no oregano. My wife does not eat lamb so the beef/lamb combo was out. I risked it all and used 1 pound of turkey and 1 pound of pork. It turned out great, but be warned, gyro spices are the same used in breakfast sausage. Since I used turkey/pork I basically made breakfast sausage sliced like gyro meat. I also did not hand mix and let sit then for 2 hours and then process it in the food processor. I just tossed everything in the food processor, processed it, stuck it in the pan and then let the pan sit in the fridge for two hours so that when I went to cook it everything was already cleaned up. When it was time to cook I followed the instructions of placing it on a towel in a bigger pan with water. This is required to keep the temperature on the outside of the gyro pan not more than 210 degress. If you want more of an authentic gyro meat you need to put in chunks of fat and some meat cubes after you process the meat in the food processor and then fry the slices after you cut them.
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Chili I

Reviewed: Sep. 20, 2013
As another reviewer stated, I would make this as is and then change it for your tastes. As written, it is a "Bean chili with meat" recipe. That means that every bite will be full of beans with some slight meat pieces. If you want "Meat chili with beans", meaning each bite will have meat and a few beans, I would reduce the beans from 4 cans to 3 and increase the sirloin to 1 1/4 pounds if you like a beef stew texture or increase the ground meat to 1 1/2 pounds if you like a ground beef texture. AS FAR AS THE SUGAR goes, use 1/4 cup instead of 1/2 cup and taste it when the chili is done. If you still think it needs sugar just stir it in. BAM sugar problem solved. Now you don't have to worry if you should use less sugar. Also, the recipe does not state to wash the beans or not. I dumped all four cans with juice in and it was fine. If you like thick chili (like spoon it on a cracker) then I would throw the juice out before I put the beans in or cook longer without a lid on. The next time I am going to add some corn so that it has a crunch to it.
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Captain Duarte's Salt Cod Cakes

Reviewed: Jul. 3, 2013
These were one of the best things I have ever eaten. Who in the world would have thought. I bought salted cod because I had never seen it before and I like to try new things. I did not use onions but did add 1/2 teaspoon onion powder. I used 1 and 1/3 teaspoon old bay seasoning for the seafood seasoning which gave it a slight seasoned taste. Anything less and you would not be able to taste it (as others have said). I used 1 pound of yellow potatoes. Yukon gold would be the equivalent. I have no idea why people continuously post recipes with potato sizes instead of weight. You definitely have to use fresh parsley chopped course. It adds to the flavor in each bite and goes a long way for presentation. People who are complaining that it was too mushy are making crab cake sized cakes. If you look at the recipe it says make golf ball sized cakes. Your cakes will (and should be) small. They should be about 3/8"-1/2" thick. Make sure you have about 1/16"-1/8" of oil in the pan when you cook these. If your oil evaporates add more. You do not want to skimp on the oil or they won't brown and cook correctly.
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