Denise R. Profile - Allrecipes.com (10786967)

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Denise R.


Denise R.
 
Home Town:
Living In: Vancouver, Washington, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Reading Books, Music
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Recipe Reviews 4 reviews
Pickled Beets
I used demarara sugar instead of white sugar and red wine vinegar instead of white vinegar. 10 lbs. of beets made 12 pint jars. I only used 1 Tbsp. of whole cloves because I prefer to keep the spices light. That way I can use the pickled beets in a variety of recipes without the cloves taking over. I had to make more brine to cover the last two jar's beets. I used 1/4 c. red wine vinegar, 2 Tbsp. demarara sugar, 2 Tbsp. water and 1/4 tsp. salt. With the modifications, the recipe tastes fantastic.

2 users found this review helpful
Reviewed On: Aug. 31, 2014
Authentic Potato Pancakes
I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and omitted one cup of the breadcrumbs and the olive oil called for with the potatoes. I also used Yukon gold potatoes, leaving the skins on. Otherwise I made the recipe as is. The flavor and texture was great! I used a large icecream scoop to measure with. Potato pancakes tend to fall apart right at first if you don't use eggs, so I just press them down and scoot the stray pieces into place. I cover the skillet for the first four minutes. The steam helps the potatoes cook and hold together when you go to flip the patties over. I will make them again!

61 users found this review helpful
Reviewed On: Dec. 9, 2007
Emily's Famous Popcorn
This is a great twist on the way I have seasoned popcorn for years. I picked up a great trick years ago that makes it even better. Heat the oil and popcorn together until the first kernel pops. Take the pan off the heat and stir in 2-4 Tbsp. of dairy-free margarine. As soon as the margarine melts put the lid on and put the pan back on the heat. Shake frequently. The buttery flavor will be evenly spread over the popcorn, and the popcorn will pop up large with fewer "old maids".

57 users found this review helpful
Reviewed On: Feb. 21, 2007
 
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