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German Spaetzle Dumplings

Reviewed: Oct. 22, 2010
So good and so easy. I remember an old German neighbor spreading the dough on a wooden board and scraping off the noodles with a long knife into a pot of boiling water with lightning speed. Then eating them with roast pork and gravy - thinking I must have died and gone to heaven. I use a potato ricer, and they are very good - but lack the texture that the handmane ones had. Maybe someday I'll muster the patience to try it that way. One more thing..Make sure you salt the water-like for cooking pasta. Makes a big difference
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5 users found this review helpful

Oma's Rhubarb Cake

Reviewed: Oct. 22, 2010
This cake is really, REALLY good. And about as easy as it gets. Other than adding a little cinnamon to the batter, I made it exactly as directed. It's more like a coffee cake. Great for a brunch. A good reason to plant some rhubarb in the yard.
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2 users found this review helpful

Lazy Man's Pierogi

Reviewed: Feb. 7, 2010
This dish is very popular in Buffalo, where I live-especially during football season, and I make it often. The only issues I have with this recipe are: 1. that it presumably uses the drippings from a half pound of bacon in which to fry the onions. Seems like a lot of grease to me. I just leave a tablespoon or so in the pan. 2. I double the amount of mushrooms. They cook way down and add a lot of flavor and texture. 3. I drain and squeeze the sauerkraut dry, but do not rinse it. Rinsing makes a much blander dish. It's just as easy to double the recipe, considering all the prep and dirty pans, and makes great leftoivers
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48 users found this review helpful

Czech Roast Pork

Reviewed: Mar. 16, 2009
I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (which I wish the recipe would more specifically state in step 4. Good cooks can take a lot of knowledge for granted) works perfectly, and the crispy squares of fat were scrumptious. You crockpot cookers will miss out on that. One thing though. Check periodically that the bottom doesn't burn, and add some water. If you have a decent meat thermometer, I don't see how anyone can go wrong here.
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55 users found this review helpful

Blue Cheese Dip II

Reviewed: Mar. 14, 2009
Great recipe. Keeps well in the fridge, and only improves. As a former cook in a wing place, I can tell you this: Don't try to sneak in low fat mayo or sour cream. (I've tried) Find another recipe that calls for them. A small dash each of wostershire, tabasco, fresh lemon juice, and a small crushed clove of garlic will really brighten up the flavor. I also add about 50% more cheese than called for and leave it in bigger chunks. Definately let it sit for a day or two before serving. That makes all the diffrence.
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190 users found this review helpful

Home Made Farmer's Cheese

Reviewed: Sep. 13, 2008
(Sept. '08)Since lemons vary so much in acidity and yield of juice, I have had much better and more consistent results using white vinegar. I started with a quarter cup, as I did not want a vinegary taste, but it was not sufficient to fully curdle the milk, and I had to repeat the process. A scant half a cup worked perfectly, and no vinegar taste that I could discern. Although the whey looks kind of gross, it's a great ingredient, especially for stews and soups, to which it adds body and richness. I, however, usually mix it with my dog's food. He LOVES it OK fast forward 2 years...(Oct, 2010) I've probably made this 40 or 50 times - whenever milk is on sale- and it always works. Sometimes the curd is finer than other times. Sometimes it takes longer to set up. but it's always good. I only use whole milk and I only use white vinegar. It gives a more consistent result and I think a better, cleaner taste. I pour about a cup of milk out of the gallon jug (to make room), set the jug in a pot of water big enough to hold it, and put it on very low heat. When the water simmers, I turn off the gas, add a half cup of vinegar, give it a quick stir with something long, and just leave it for a couple hours until everything is cool (be careful. At first, the jug is very hot and pliable) - then just pour it out of the jug into the prepared sieve. I like that there is nothing much to clean up. I salt to taste afterwards depending on what I'll use it for.
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173 users found this review helpful

Lazy Golumbkis

Reviewed: Apr. 3, 2008
2 or 3 cloves and a small can of well drained(but not rinsed) sauerkraut, adds some flavor to a rather bland dish
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3 users found this review helpful

Chicken Paprikash II

Reviewed: Apr. 3, 2008
Great recipe. I brown the chicken first, though. It renders some of the fat out of the skin, adds flavor, and improves the texture. Also, red pepper flakes can vary greatly in heat, so a teaspoon might make your dish way too hot. I'd start out with a 1/4 tsp or less. You can always add more. It came out very well for me, but I couldn't figure out why it seemed to lack the unique and very delicious flavor of the paprikash a Hungarian friend used to make for me. Eventually, I found out it was CARAWAY that provided that taste - about a 1/2 tspn of seed, lightly toasted in a dry pan and gently bruised. Just what it needed,
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10 users found this review helpful

 
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