JillD Recipe Reviews (Pg. 1) - Allrecipes.com (19560589)

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Soft-N-Fluffy Hamburger Buns

Reviewed: Jun. 21, 2012
These made fabulous buns - but I didn't get 12 buns - I got 8. (maybe we like slightly larger buns than average? I use SAF yeast, so I just used 2 tsp. instead of the 2-1/4 or 2-1/2 that most recipes call for. We like them for making sandwiches, so I make them to fit sandwich meat) One of the other reviewers commented that she brushed them with melted butter upon removing from oven, to keep the tops nice and soft - and this did make a great difference - and now I brush ALL of my breads and buns with melted butter when they come out of the oven - it really makes a fantastic difference and end result is such a nice tender crust! Also, if you're thinking of skipping the parchment paper - DON'T! It makes for a BEAUTIFULLY soft-textured bottom, makes it so easy to slip the buns off the pan onto cooling rack, very much worth the extra (small) expense. I use each piece of parchment paper at least 2 or 3 times, so that helps. Once you use them a few times they seem to lose the non-stick quality, so then it's time for a new piece.
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Simply Elegant Steak and Rice

Reviewed: Jun. 21, 2012
We really liked this one, however I did make a few modifications: I omitted the canned mushrooms (I have 2 kids who dislike mushrooms), and to replace the liquid from them, I added about 3/4 cup lite (reduced-fat, NOT fat-free) sour cream instead, near the end of the cooking time. I didn't have sherry but had a similar cooking wine (white) I used instead. I also added about 2 tsp. of minced garlic to the meat/onion mixture as it cooked, instead of using garlic powder in the soup/mixture. VERY yummy! I love how VERY quick and easy this recipe is, and uses stuff I pretty-much always have on hand. I used my rice-cooker to make Jasmine rice, which made this recipe even easier.
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