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Recipe Reviews 20 reviews
Sweet, Sticky and Spicy Chicken
Made as instructed with one minor exception. My rice was not going to be done before this dish so I lightly covered with foil. I think the flavors had more time to develop this way. Next time will reduce the hot sauce as this recipe is as states: SPICEY! Flavor is great without any flour.

1 user found this review helpful
Reviewed On: Nov. 13, 2013
Bread Machine Pizza Dough
Awesome dough base... Like several others, I "tweeked" the recipe a bit. I took suggestions of adding basil and oregano (3/4 tbsp). I also added a bit of parmesan cheese (1/4 c). The beer used was DosEquis at 110degrees stirred until flat. My dough looked very sticky/wet, so I added about 1/4 more flour. I stopped the bread machine ~30 minutes early and re-started the kneading process. When the cycle was complete I put it in the refrigerator...I was baking it for my kids' lunch for the next day. This was the best thing I could have done. The dough was so easy to work!! The taste is amazing!! Thank you so much Kim! I debated on several dough recipes before deciding on this one. Boy! Am I ever glad this is the one I picked!!!

0 users found this review helpful
Reviewed On: Sep. 24, 2012
Belle's Hamburger Buns
WEIGH the flour! Reviews that state the bread is too dense may have a flour measuring issue. A cup of flour is not always a "cup". If you dip the cup in the flour you may actually pack it. If you dip the scoop in the container then pour it in the cup & level the cup you don't always get the same amount in each scoop and you get air pockets in the cup. The best way is to get a scale and figure how many grams are in a cup of flour. Don't be so quick to keep adding flour. If you think the dough appears wet, give it a moment. It is tempting to add a lot of flour and before you know it tough bread. This bread is really good! I make it a lot. I make it for sandwiches as well as for meatball sub-rolls. Another tip: keep that thermometer! I am at sea-level so my bread is "done" at 212 degrees. You should know at what temperature your bread is considered "done" or when to pull it out of the oven. I like to have a very crispy crust when doing the sub rolls so I turn the oven off when done, open the oven door and leave the rolls in the oven to cool. If all else fails, you can get a bread machine. I'm not talking expensive. You can get one for ~$50 just to make dough. It can be gentler to the dough and you can still shape it and bake it in the oven. But no matter what you do, please do yourself the greatest of favors and buy a nice digital scale and weigh that flour. This recipe is really good and you should have the best!

3 users found this review helpful
Reviewed On: Jan. 12, 2012
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