BakerJenn Profile - (19431241)

cook's profile


Home Town: Brooklyn, New York, USA
Living In:
Member Since: Oct. 2011
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
I followed people's advice about 1 tablespoon sugar and 1 tablespoon oil. The pastry bag will be extremely hot if you shift the dough straight from the pan to the bag so let it cool for a minute or two. I found my bag broke but i just squeezed out a roll of dough each time and floured my hands and rolled it out. it was exactly the same. I found i had to make the churro very thin as the dough wasn't cooking on the inside. I guess i couldn't get the temperature correctly. it was too doughy even on lower heat. when i finally got the right temperature it was still not as fully cooked as i think it should be and i ended up with only 1/3 of the servings correctly. the rest had to be thrown away

1 user found this review helpful
Reviewed On: Oct. 19, 2012
Meatball Nirvana
I didn't have a lot of the ingredients but it still turned out very good. Mix well as egg substitute will make it really wet. Add extra bread crumb if necessary, I bumped it up to 3/4 cups or cook longer. Also, meatballs will stick to foil so add oil to the bottom or pasta sauce. Only problem with using pasta sauce is the meat will bake out the meat juices but it moistens the meatballs very well!

1 user found this review helpful
Reviewed On: Oct. 24, 2011
Delicious Ham and Potato Soup
The sauce was perfect! Timing is very important because you don't want the potatoes too soft, or onions too hard. I added more pepper for a kick and It looks more like clam chowder but it was very delicious :]

0 users found this review helpful
Reviewed On: Oct. 24, 2011

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