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breadguy


breadguy
 
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Member Since: Feb. 2004
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Recipe Reviews 3 reviews
Chicken with Mushrooms, Prosciutto, and Cream Sauce
This is a terrific recipe and provides a base to experiment until you find your perfect mix of textures and tastes. We like chicken thighs well done. They are fatty enough to lend themselves to the well done side and we cook this dish until the prosciutto and chicken skin bind and provide a crispy crust (almost 2 hours with the last half hour at 325 degrees). I also place the schrooms on the bottom and use Chardonnay as the wine type. The extra cooking time reduces the liquid skightly, but rather than reducing it further I take out a little of the liquid before I put it in the saucepan and make a slurry with corn starch (heaping TBS)to thicken the cooking juices, sour cream, wine mixture. I have extra the next day when I serve any leftovers with steamed Jasmine rice.

27 users found this review helpful
Reviewed On: Apr. 4, 2007
Amish White Bread
This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, have good yeast, and keep the temp at least 65 degrees. For those who have had failures try weighing out your flour instead of measuring. NOTES FOR KITHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once all the dry ingredients are in come up to medium speed for 5 minutes. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and then a kitchen towel. There are a number of tricks if you think your kitchen is too cool. Turn your over on for 20 seconds and then right off. Put the dough in to rise. I set mine about 4 feet from the woodstove and turn it once. However, get it over 115 degrees and you'll kill the yeast. Just kneading it in the KA will increase the temp of the dough. And by the way, I have cut the sugar down to 2 tablespoons and it is a classic farmhouse white bread. Hope this helps the few that are having trouble.

2735 users found this review helpful
Reviewed On: Feb. 19, 2007
Absolute Mexican Cornbread
The best I've ever eaten. All I did was add one full 4 ounce can of chopped Fire Roasted Hatch New Mexico chilies. Remember folks, canned chilies that are fire roasted have no heat, only flavor so don't skip that part. If you want heat, add pickled jalapenos. This is a geat recipe!

2 users found this review helpful
Reviewed On: Nov. 8, 2004
 
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