AngelSilverband Profile - Allrecipes.com (10023976)

cook's profile

AngelSilverband


AngelSilverband
 
Home Town: Vienna, Virginia, USA
Living In:
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mediterranean, Dessert
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About this Cook
I love baking!
My favorite things to cook
Bread and Desserts!
Recipe Reviews 22 reviews
Authentic German Potato Salad
This was an amazing potato salad recipe! As many other reviewers have stated, I added about 3/4 tsp celery seed. I made a large amount for a picnic (a whole 5# bag of potatoes!) and there was just enough left afterward for me to add to my lunch the next day. This is a safe recipe for a picnic since it doesn't contain cheese or mayo, and I highly recommend it!

0 users found this review helpful
Reviewed On: Jul. 25, 2014
Pam's Bierocks
This recipe is great as written, very traditional German food (and so I find it bland). I tend to make the traditional filling for my husband, and a beef curry for myself, but it's all based upon your personal taste. I like to make extra dough to make cinnamon rolls (so versatile!), and these freeze beautifully. Just wrap the frozen bierock in a damp paper towel and nuke 20-30 seconds to eat.

0 users found this review helpful
Reviewed On: Apr. 8, 2014
Baked Fresh Cherry Pie
Fabulous Recipe! I've been using this recipe for years now and have always gotten compliments on this pie! If you like almond, feel free to double the almond extract, it is delicious. A few hints: Taste your cherries! If they are sweet, 1 C sugar is more than enough, if not, you may need to double the sugar; If you don't have a cherry pitter, use a plastic straw; if you don't have tapioca then just leave it out, all the other thickener subs make it taste funny; put a pinch of sugar into your sweet pie crusts, it ties the filling and crust together better; Use 1/2 crisco and 1/2 butter in your pie crusts, makes it easier to handle and helps it from getting tough if you overmix the crust; When greasing/spraying the pie dish, grease underneath the rim so when the pie drips in comes off easier

18 users found this review helpful
Reviewed On: Aug. 26, 2012
 
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