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Allrecipes Home
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> Syvannah
cook's profile
Syvannah
Home Town:
Calgary
,
Alberta
,
Canada
Living In:
Member Since:
Oct. 2008
Cooking Level:
Intermediate
Cooking Interests:
Frying, Stir Frying, Slow Cooking, Asian, Quick & Easy, Gourmet
Hobbies:
Scrapbooking, Sewing, Photography
Recipe Box
27 recipes
View All Recipes
Title
Type
Overall Rating
Member Rating
Jamaican Beef Patties
By:
JEFFOLEE
Kitchen Approved
Grilled Peanut Butter Apple Sandwiches
By:
J. Larson
Kitchen Approved
'Out of Salad Dressing' Salad Dressing
By:
BRIAMF
Kitchen Approved
View All Recipes
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About this Cook
My favorite things to cook
Shappards pie, Stir-fry and chicken fingers and fries
Recipe Reviews
4 reviews
See All Reviews
Hamburger Gravy
This is pretty much the same recipe I use when I make this. Sometimes I add a few cloves of chopped garlic and or garlic powder (we love garlic! lol) and a finely diced onion to the meat while i brown it. Also I don't like to use that much milk so most of my liquid comes from draining the potatoes. A good tip - you should use quite a bit of salt if serving over potatoes. Add salt until the point that you think it is just about too much. You want the meat to be quite salty because the potatoes will need it.
0 users found this review helpful
Reviewed On:
Feb. 4, 2011
Best Ever Onion Rings
This batter was really fluffy. So if you like eating onion donuts this is the recipe for you.
4 users found this review helpful
Reviewed On:
Apr. 12, 2010
Pizza Dough I
I love this recipe!! I like being able to decide that I want pizza and not have to wait for dough to rise. I make this atleast once a week. I add about 1 tsp of oregano and 1/3 tsp of garlic powder... not sure about the oregano and garlic measurments because I just freehand it. Adding those two things makes the dough soo tasty! oh also *the temperature of the water makes a big difference on how flaky the dough comes out. The warmer the better. I also let the yeast sit in the water whithout stirring while I prepare the toppings.
0 users found this review helpful
Reviewed On:
Aug. 13, 2009
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