Stepheni Profile - (10588034)

cook's profile


Home Town: Se, Minnesota, USA
Living In:
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Italian, Middle Eastern, Mediterranean
Hobbies: Scrapbooking, Gardening, Photography, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 7 reviews
Grandma's Noodles II
Great, easy recipe for homemade noodles. Followed it exactly including the baking powder. Took others suggestion for using the food processor- worked beautifully! I made chicken noodle soup like most others. Will definitely use this again maybe for something other than soup. Thanks for posting this recipe!

5 users found this review helpful
Reviewed On: Dec. 10, 2008
Deep Fried Cheese Curds
Only because I have spent many years working in restaurants and spent quite a bit of time actually talking with a vendor at the MN State fair who explained his process, I feel the need to weigh in on these reviews. The cheese curds should be fresh, at room temperature and when they at room temp, shake them around in little bit of flour to lightly coat them. When the curds are at room temperature, they "sweat" out some of the natural fat so that the flour will adhere to the curd. This step also ensures that that the batter will stick to the curds in the fryer. The batter should be made with beer, not milk and be fairly thin. Excess batter after dipping the curds should be drained from them in a wire mesh strainer (they actually had a very large flat one for this part) but a larger mesh strainer at home works too. The temperature of the oil is critical, the gentleman I spoke with said they keep their fryer at about 375 degrees. Also, the amount of oil used is very important; keep in mind that at the fairs they are using fryers that hold several gallons of oil, a home fryer uses 1.5 to 2 quarts on average so you can't fry very many at a time if you want them to turn out to be the delicious, golden, melty cheese curds we all love at the fair. I have been making these this way for 15 years or so and always get raves for these. Hope this helps anyone who has had problems with the batter sticking or everything turning into a gooey mess.

422 users found this review helpful
Reviewed On: Aug. 20, 2008
French Onion Soup III
This a great starter recipe that allows you easily add whatever you prefer flavor wise. The amount of water is good IF you use condensed broth (Campbell's); if using broth that doesn't call for adding a can of water on the label, skip the water and add more of the canned broth. (I do wish recipes included whether or not the broth is condensed or not but I guess with a recipe like this it is probably safe to assume that it is given the amount of water called for.) Like other reviewers, I added worcestershire and sherry to the broth and a little garlic to the onions. Be sure to caramelize the onions; it really adds body and flavor to the soup. A pinch of thyme is good here too. I make croutons instead of whole slice of bread to make it easier to eat. Don't skimp on the cheese whatever kind you prefer. Another winner in my house!

3 users found this review helpful
Reviewed On: Jul. 11, 2008

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