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Quick Yeast Rolls

Reviewed: Jan. 2, 2012
I am terrible at making yeast breads. I have tried or 5 years and the only thing I make somewhat decent in Ciabatta. So when I ran across this recipe my mouth was watering for a great chewy yeasty tasting fluffy bread. That was 2 hours ago. So I made the recipe exactly, except I found that I only had instant yeast. The texture is more like cake then a yeast roll. but very tasty and quick. I wish the recipe writer would have given more information about times to let rise. I took the 1 hour and 40 minutes to deduce that. Will I make this again? yes. If I am in a pinch, and I do want to try it one more time with regular yeast. I did substitute butter for the shortening as I rarely cook with shortening and mine had an off smell. Could that have made the difference?
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2 users found this review helpful

My Crab Cakes

Reviewed: Jan. 1, 2012
Every store I went to today was sold out of fresh dungenous crab and I was craving crab for a large family dinner for New Years day. I thought of crab cakes, and bought 12 ounces of lump crab meat. (enought to double this recipe) and went searching for a great recipe that did not use much mayo, (ick). I tried this one and followed some of the commenters tips about red peppers. Other then that I followed the recipe exactly. Fantastic. This is now my go to recipe. I did not have cayenne so I added some Franks hot sauce. These are really, really good.
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4 users found this review helpful

Meat and Spinach Ravioli Filling

Reviewed: Dec. 26, 2011
For the last 6 months, I have been craving the Raviolis, I always ate as a child. I had no idea how to make them. I bought every frozen brand I could find and tried them all, but none was even close to my memories. I tried making from scratch, but the texture was all wrong, and my dough was so thick it was disgusting! Then my son gave me a pasta roller yesterday for Christmas, so I went online to find raviloi recipes that were made of beef and had a smoother texture. I FOUND IT with this one! I made a very small batch to start out and used the accompany pasta dough recipe. They tasted just like I remembered! I made another batch after that. I did use some sausage as a few others recommended and the olive oil. I am freezing most of them so I can eat them whenever I want with my fresh canned Marianna Sauce that tasted like my childhood. That took some trail and error, but now with my sauce readily available and this recipe, I can relive one of my favorite meals as a child. I was so excited to rate this recipe that I became a supporting member tonight. to whomever submitted this recipe, you have my deepest thanks, (but not the few lbs, I will probably gain from eating so many of them!)
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15 users found this review helpful

Red and Green Christmas Jalapeno Jelly

Reviewed: Nov. 15, 2010
Ok, I made this yesterday and followed the recipe almost exactly. I use about 1 cup of Jalapeno peppers and 1 cup of the Red Bell pepper. I left the seeds and veins in one of my 4 very large chilies. I timed each step perfectly. It never set up. So tonight I researched on how to fix unset jelly. I tried the easiest method which is to reboil no more than 4 cups at a time to 220 degrees. It was so thick as I poured it back into the cleaned jars and new lids I think this will set up. Only BIG problem is that my 6 half pint jars went down to 4 half pint jars when I was finished. How come so many people had no problem? It does taste fantastic though. I will try another batch this weekend but will boil after the pectin.
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16 users found this review helpful

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