debsox Profile - Allrecipes.com (18621225)

Allrecipes Home > Community > Cooks > debsox

cook's profile

debsox

Home Town:

Living In:

Member Since: Oct. 2005

Cooking Level: Intermediate

Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean

Hobbies:

Recipe Box 33 recipes

View All Recipes

Title
Type
Overall Rating
Member Rating

Elephant Ears
By: LEEMA
Kitchen Approved

Manicotti Alla Romana
By: markblau
Kitchen Approved

Chicken Tagine
By: KJones
Kitchen Approved

View All Recipes

Photos

If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!

About this Cook

Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!

Recipe Reviews 3 reviews

See All Reviews

Barbeque Tempeh Sandwiches

the 3 grain tempeh is definately tastier. I also like to marinate the tempeh (I cube it instead of crumble) in some soy sauce and garlic powder (add a bit of pepper, cayenne a splash of vinegar whatever your bbq sauce and or family needs/likes) before I go full force with the BBQ suace. This is a good vegan "but could add cheese" could feed to non adventurous type of sandwich serve with fries/ chips and a salad etc...

0 users found this review helpful

Reviewed On: Apr. 29, 2010

Pierogi (Polish Dumplings)

Awesome! After boiling I pan fry in butter and onions then dollop sour cream on top (it melts in and creates a "sauce"). They freeze well too (before boiling laid out on a cookie sheet then tossed in a freezer bag. ( I use suarkraut/suarkraut potato mix filling add cheese sometimes... whatever leftovers I have but always with some saurkraut for a sour note) when I don't feel like making too many (lazy) I make HUGE ones using a small bowl as a "cookie cutter" and it works too very versatile recipe.

1 user found this review helpful

Reviewed On: Apr. 20, 2010

Apple and Onion Dressing

I love that you use raisins to make a sweet broth. I usually use about half cup of raisins and blend into a puree discard the rest and keep the liquidbroth- lending a subtle sweetness to the stuffing. It also means no one can get weirded out by cooked raisins as some people I know do (it's like sneaking vegetables in...). I also ramp up the seasoning depending on the crowd.

2 users found this review helpful

Reviewed On: Nov. 22, 2005

ADVERTISE WITH US