HoiLei Recipe Reviews (Pg. 1) - Allrecipes.com (19662017)

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Mom's Buttermilk Biscuits

Reviewed: Aug. 1, 2012
Working with what I had in my kitchen this morning, I halved the recipe, used half shortening and half margarine, and used sour cream (not the whipped stuff you buy, just whipping cream that had gone sour in my fridge) instead of buttermilk. Following the advice of chefclean, I folded the dough a few times to get layers. Then I skillet-fried the biscuits. I liked them! They are dry and need gravy or jam or something, but they hit the spot and used up a bunch of my old ingredients.
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Palmiers

Reviewed: Jan. 4, 2012
I used home-made puff pastry for this, and used brown sugar instead of white. A few notes... (1) no need to flip; the pastry cooks through with no problems. (2) I'd consider the extra sprinkle of sugar while in the oven to be optional. I did the first batch without and the second batch with... it depends on how sweet you want the palmiers. (3) I tried pinching the bottoms to make hearts, as one reviewer suggested, but the puffing of the pastry rounds out any such detail. On the up side, it also forgives any misshaping, so don't worry if your raw palmiers look squished. (4) Don't cool on paper towels, since the carmelized sugar will stick. In fact, you could just leave them on the cookie sheet to cool, or on a rack. The flavor is delicious and the look satisfyingly complex for such an easy recipe.
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Easy OREO Truffles

Reviewed: Nov. 13, 2011
We made the inner part of the truffles one night, and dipped them the next morning. Our experience: a potato masher did a good job breaking up the cookies since we lacked a food processor. The Oreo/cream cheese mix was oily, but not hard to work with when room temp. We rolled the balls without much trouble, then refrigerated them overnight. The next day, the balls were cold and hard--ideal for dipping. To dip them, we melted the chocolate over a double boiler, and kept it just hot enough to steam and pour, but not so hot it might melt the balls. We put one ball at a time into a slotted spoon, and scooped a little chocolate from the double-boiler on top of each and rolled it around. We put the wet truffles onto a greased cookie sheet, then refrigerated them a half hour. The result: delicious! The cheese had thoroughly blended with the cookies overnight, so the insides of the truffles are creamy and soft. What a hit!
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Creamy Au Gratin Potatoes

Reviewed: Oct. 19, 2011
I made this for a finicky eater, so I excluded the onions. I also used less salt because cheddar is such a strong cheese. This dish was a hit! Creamy and delicious, the potatoes cooked just right! ETA: when I later made it for myself, I used the onions and added peas. The onions really don't taste strong once they're baked with cheese, so my finicky eater might not have minded them after all!
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Perfect Parmesan Pizza Dough

Reviewed: Sep. 7, 2011
I reduced the recipe to 6 servings and made one pizza, following the instructions exactly. I baked it for 20 minutes at 400F. The dough came together and rolled nicely. However, it did not rise. When I left it to rest 15 minutes, it stayed inert. When I cooked it, the bottom crisped up, but the rest stayed thin and doughy. I'm not sure if it was the requirement of cold water that did it... doesn't yeast (even instant yeast) usually need warm water to grow? Maybe I'll try this again with warm water.
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Bran Muffins II

Reviewed: Aug. 24, 2011
I made three small changes to this recipe. Instead of buttermilk, I used liquid whey (leftover from making yoghurt). And rather than leaving the batter overnight, I first broke up the bran flakes and combined them with the whey. I let them soak a little while, with occasional stirs to encourage them to break up. That way I got to bake the same night I made my batter. Finally, I used veggie oil instead of shortening. The result: delicious! The muffins were incredibly soft and light... I think the sourness of buttermilk/whey makes them rise up nicely. For fiber and for taste, these muffins are great!
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