Fraulein Profile - (11026658)

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Home Town: Illinois, USA
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Member Since: Dec. 2009
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Pretzel Coated Fried Fish
Tasty with a capital T. I don't own a deep-fryer so I heated up an inch or so of peanut oil in a stock pot and fried both sides until the outer coating was golden brown and crispy...then baked in the oven at 425 for about 10 minutes. I used the checkerboard type pretzels, hypothesizing that the increased surface area would yield a greater ratio of outer brown pretzely bits to inner white pretzely bits. In any event, the finished product was met with hearty it's going in the regular rotation.

6 users found this review helpful
Reviewed On: Jul. 30, 2010
The Best Meatballs You'll Ever Have
So very good! Points for melt-in-your-mouth texture, quick and simple prep/clean-up, adaptability, and flavor. I don't particularly like or seek out meatballs in any other context--I tried this one for my SO--and I end up taking seconds every time I make this recipe. I butter some foil, sprinkle it liberally with Italian seasoning and bake these puppies for 25-30 min at 350 (do curl up the edges of your foil). If you include the onions, chop them very finely, otherwise you'll get chunks of half-cooked onion (unless that's your thing, in which case, have at it). My hang-up on this recipe is that it isn't particular healthy (and I really don't try to adjust it so that it I wouldn't say it's in my regular rotation, but they're so worth the indulgence once in a while).

1 user found this review helpful
Reviewed On: Jun. 29, 2010
Angel Chicken Pasta
Followed the recipe exactly as given (with the exception of substituting cream of chicken for mushroom soup due to food allergies)... Pros: This is very easy/inexpensive to make with minimal mess/clean-up, the chicken comes out very juicy and the sauce has a great flavor and texture. It goes great with the angel-hair pasta. Cons: The next time I make it I am going to cut back on the butter...probably by a third. There was just too much butter in the sauce. When it was ready to serve there were little slicks of butter that didn't blend in with the sauce. It is very easy for this dish to get overly-salty, so I suggest using the "healthy request" version (or some lower-sodium equivalent) of the soup. I might also look for a lower-sodium version of the Italian soup mix next time. It would probably be easy to also cut down on the fat content by using reduced fat cream cheese or Neufch√Ętel cheese and less butter. This went over well with a very picky SO, so it is definitely a keeper!

8 users found this review helpful
Reviewed On: Jun. 11, 2010
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Cooking Level: Intermediate
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