Rachel Hundley Recipe Reviews (Pg. 1) - Allrecipes.com (10634277)

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Rachel Hundley

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Strawberry Cupcakes

Reviewed: Jun. 30, 2008
To make less dense, I think you should cut down on the butter and eggs (say to 6 tbs of butter and only 1 or 2 eggs) and then make up for the lost moisture with 1/2 c whole milk. When beating together butter and sugar, make you are do it for a good 3-4 minutes. It will get noticeable lighter. Also cut the flour a little bit. Finally, only add a pinch of salt. Enjoy!
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Photo by Rachel Hundley

Cranberry Stuffed Turkey Breasts

Reviewed: Nov. 27, 2008
I made this today for thanks giving. The cranberries were soft and tart and delicious. Next time I will put more in there. I didn't have string so I used unflavored unwaxed dental floss. That worked fine. My turkey was definitely cooked all the way through, but it never registered a temperature of 170. I think this is because it was hard to measure just the turkey and not the stuffing. I let it cook for ten extra minutes just to be sure, but an hour would have been perfectly fine. Finally, for decorating, I didn't bother with the lettuce leaves. I used cranberries, pecan halves, and some fresh herbs, and it was beautiful.
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29 users found this review helpful
Photo by Rachel Hundley

Banana Pudding with Meringue

Reviewed: Feb. 15, 2009
This recipe puts any using pre-packaged pudding mix to shame. One of my dinner guests described it as "beauty in her mouth." I did cut the sugar down to 3/4 c., which made it sweet but not excessively so. That is the only adjustment I made, and it was perfect. I made this in a pyrex pie dish, and it fit perfectly. The next time I make it, I am going to add one more egg white because the meringue is such a nice balance to the cookies, bananas and pudding. I am also going to use a piping bag or large ziplock to put the meringue on in little peaks instead of spreading it on in one layer, because it will look nicer when it is toasted. Your friends will love you for this one! Addendum: When I made this the second time, I cut the sugar to 2/3 and added an egg yolk since I wanted the extra white for the meringue. The result was much less sweet and a little custardy. For someone who doesn't love sugar as much as I do, this would be a great adaptation.
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Oven Fried Chicken II

Reviewed: Feb. 15, 2009
This came out perfectly. My dinner guests could not believe I baked it in the oven. I used legs and thighs, and only used enough oil to thinly cover the bottom of the 9x13 casserole dish. I didn't have a second dish, so I was able to fit six legs and five thighs with the sides touching but not crammed together. This did not seem to negatively effect the breading or the way it cooked. It wasn't crunchy crispy, but it was a nice texture inside and out. I will be cooking this again. P.s. I used only the ingredients in the recipe (no extra spices) and it had a great flavor. I will not be making any changes next.
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Yellow Squash Casserole

Reviewed: Feb. 15, 2009
Delicious! I cut the recipe in half and used a square pyrex casserole dish. I also used three yellow zucchini (since yellow squash is out of season) and it filled the dish perfectly. I steamed the onions and squash for about 5 minutes and baked the casserole for about 15-20. It turned out perfectly. Great texture, great balance of cheese, crackers, squash and onions. A classic recipe that I will be making again.
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4 users found this review helpful
Photo by Rachel Hundley

Apple Pie by Grandma Ople

Reviewed: Feb. 15, 2009
This pie is perfect. I have made it at least 10 times now, and I always get raving reviews. Sometimes I use a store bought crust to save time, but the filling is so wonderful that no one ever notices. I love the fact that this recipe does not use cinnamon or other spices. It is buttery apple deliciousness.
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Country Green Beans

Reviewed: Feb. 15, 2009
I also used bacon. An easy side dish because you just throw everything in the pan together and let it cook. I will be making this again.
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3 users found this review helpful
Photo by Rachel Hundley

Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Feb. 15, 2009
I made these twice and wowed the people I was cooking for each time. The ricotta creates such a lovely texture of the mashed sweet potatoes. Putting it back into the skins to cook is cute, but it would also work just fine to put it in a casserole dish.
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Pumpkin Pie Squares

Reviewed: Feb. 15, 2009
The bottom did not cook well, creating an overall very mushy dessert. Taste was pretty good...a little sweet.
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4 users found this review helpful
Photo by Rachel Hundley

Fruit Cobbler

Reviewed: Aug. 17, 2010
Definitely a crowd pleaser. It was delicious as is, but I'm going to cut back on the sugar a little next time... especially if the fruit is already sweet. Melting the butter first and pouring the batter on top creates a nice crisp bottom layer.
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Hasty Chocolate Pudding

Reviewed: Nov. 6, 2010
While this recipe is amazingly easy -- the end result is very thick -- it really falls flat on flavor. I would much rather take the extra ten minutes to cook a chocolate custard pudding on the stovetop. If I ever made this recipe again, I would add more chocolate and reduce the sugar, since it is too sweet (and I have a serious sweet tooth) but that might negatively effect the texture.
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Lemon Whiskey Slush

Reviewed: Apr. 19, 2011
I had a frozen drink party and this was a huge hit. We ran out of lemon juice and made a batch with lime juice and liked it even more. I misread the recipe as calling for teaspoons of sugar it was perfect with just three teaspoons.
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15 users found this review helpful

Lemon Whiskey Slush

Reviewed: Apr. 19, 2011
I had a frozen drink party and this was a huge hit. We ran out of lemon juice and made a batch with lime juice and liked it even more. I misread the recipe as calling for teaspoons of sugar it was perfect with just three teaspoons.
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1 user found this review helpful

Blackberry Cobbler

Reviewed: May 9, 2013
This recipe captures the true spirit of "cobbler." The batter goes on the bottom, and then the fruit goes on top. As it bakes, the batter rises and surrounds the fruit creating the perfect balance of cake and fruit in every bite. Putting the fruit on the bottom makes it a different dessert. As a side note, as with most recipes, I cut the sugar in half. As long your fruit is in season, you don't need all of that extra sweetness. Another note, you might feel like you are putting too much fruit, but the batter can handle a LOT of fruit!
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