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

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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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