rebelene57 Recipe Reviews (Pg. 1) - (188858733)

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Restaurant Style Beef and Broccoli

Reviewed: Dec. 26, 2014
First off, those that say the oyster sauce made it fishy: oyster sauce has no fish in it. It is made from oyster mushrooms! Those that had tough beef cooked it too long. Those that said the sherry was too over-powering/strong probably used the cheap stuff. When cooking one should never use any alcohol one would not drink. That being said, I did find this a bit sweet. I used soy sauce from HI, (Aloha Gold) which has less sodium and much more flavor than Kikkoman. You can find it at any Asian market. I only gave it 4 stars, because of the excessive sweetness.
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Caramel Popcorn

Reviewed: Feb. 4, 2014
Okay, first off, USE A CANDY THERMOMETER! Be careful not to have your heat too high, and slowly bring to hard crack stage (300 deg F). If you use a 6 qt or so TEFLON stock pot, you will have plenty of room for the sugar sauce, once it expands from the soda, and it won't stick. Have your popcorn (1c unpopped) ready in a large roasting pan that you have sprayed with Pam, and as soon as your sugar is ready, pour over your corn and stir with a Teflon spatula or spoonula. Transfer to a disposable aluminum roasting pan; I lined mine with parchment to make stirring easier. Temperature and time are accurate. I had no problems with burning or sticking at any point, mine came out pleasantly crispy but not hard. Only 4 stars, because no candy thermometer temp provided.
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Black Bean and Corn Quesadillas

Reviewed: May 3, 2013
I used the recipe as a guideline only, after reading the reviews. They made sense. I sauteed black refried beans, frozen corn (no need to thaw), green onions, then add cumin, cayenne, generous shakes of Tapatio, and salt and pepper. Heat all that thoroughly, then spread the thick paste onto half the raw flour tortilla, cover with medium cheddar (my preference) and lightly brown on both sides. I rate my recipe a 5!
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The Best Rolled Sugar Cookies

Reviewed: Mar. 31, 2013
As the Parchment Paper Queen, I never thought I'd say this, but don't use parchment paper! My first pan, using paper, spread all over the place, but stopped at the edges of the paper. Light bulb moment. Subsequent pans, without paper, came out lovely! Let them cool for just a minute, then move to a cooling rack. Oh, make sure dough is WELL chilled. I separated it into 4 disks wrapped in cellophane, chilled overnight, then chilled each pan as I was cutting out the next. If you want your shapes to hold their shape, all these things are crucial. I tried to cut corners, haha on me!!
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