sandy Profile - Allrecipes.com (10936170)

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sandy


sandy
 
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Member Since: Jan. 2008
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Recipe Reviews 47 reviews
Caramel Sauce
thank you Lorri and thank you CandyH. Love the stuff and I think it tastes much more like carmel than butterscotch which I'm not that fond of. I put 2 cans in my crock pot and cooked for 4 hours on high. I then did as CandyH directed and added 8 oz of cream cheese and 2 teas of vanilla and a pinch of salt to cut sweetness (never heard of that before but thought I'd give it a try. I feel like I'm getting away with something to be able to make such a delicious sauce with so little effort. I plan on drizzling over cheesecake for Christmas dessert. Thank you both!

4 users found this review helpful
Reviewed On: Dec. 24, 2011
Jay's Signature Pizza Crust
I haven't tried - too many negative reviews when you sort by rating but I have a very good pizza dough recipe from American Test Kitchen that is so similar that maybe with the few changes those that got poor results will find improvement. ATK's recipe calls for 1 3/4 cups water to 4 cups BREAD flour. They recommend that you use a food processor to mix dough if you have a 11 cup capacity or larger food processor. It works great. Also for more flavor they recommend sauteing garlic with your favorite pizza herb(s) in the oil and letting it cool before adding to the recipe. ATK also feels a pizza stone or tiles are a must and that the oven should be preheated to and the pizza cooked at 500 degrees. (The surface temperature of the stone or tiles should be 500 degrees before placing the pizza on it. This requires at least 30 minutes of preheating your oven.) They use 6" square, 1/2 " thick unglazed terra cotta quary tiles which are cheaper to purchase and easier to store than a good pizza stone. I'm a novice at pizza baking but get excellent results with this method. Good luck.

2 users found this review helpful
Reviewed On: Oct. 2, 2011
Grandma's Polish Perogies
I was looking for a great perogie dough and this is it. I had never made perogies but living in Pittsburgh and not liking the perogies available here in the perogy capital of the nation, I had to give it a try. A co-worker who's been making perogies forever googled perogies and after reviewing several recipes, found this to be the most similar to how she makes her dough. What a find! This dough is perfect. Easy to work with and delicious. I dumped everything into my mixer and mixed until it formed a ball that clung to the regular stir gaget. We have been unimpressed by the blandness of this local specialty so I altered Cowboy Mashed Potatoes from this site as the filler by sauteing in butter very finely diced carrots, red bell pepper, onions, jalapeno pepper until onion is carmalized then add garlic. I used softened cream cheese and Velveeta (that's all I had). I made everything the night before so the mashed potato mixture was easy to work with and the dough got a rest. I also used my pasta machine going up to 4 and doing just enough dough at a time to make 2 pretty large perogies. These are fun to make, seal easily and the dough is so forgiving that it just stretches to compensate for my lack of skill. I put them on a parchment covered cooky sheet, froze them and then bagged them. They are such a favorite that if I served them with every meal, I'd get no complaints. Thank you so much for this wonderful recipe.

7 users found this review helpful
Reviewed On: Aug. 20, 2011
 
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