Cindy Profile - (11335269)


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Member Since: Dec. 2009
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Snowballs II
Awesome awesome awesome. Mixing with a fork and a sturdy spoon takes the most time and the dough with crumbly like pie crust. Rolling into balls with warm up the butter and make it all stick together. I store mine after cooling (instead of doing a second dip) in large storage bags with the leftover powdered sugar or extra powered sugar. I'm a traditionalist so I don't use the candy canes :)

1 user found this review helpful
Reviewed On: Dec. 19, 2012
Traditional Gyro Meat
Excellent recipe! After baking we drain and put a foil covered brick on the loaf for about 30 min. then slice, fry and serve. This is very close to Alton Brown's version. PS, If you can't find ground lamb, see your butcher would double grind your beef and mix with ground pork.

6 users found this review helpful
Reviewed On: Feb. 17, 2012
Spaghetti Al Amatraciana
Though I had to use salt pork instead of panchetta, this was the most authentic amatraciana, the flavors were clean and simple. LOVED IT, though I may have to try a little bechemel topping, that sounded gooood.

2 users found this review helpful
Reviewed On: Dec. 16, 2010
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