Johnny Profile - (11372729)

cook's profile


Home Town: Flushing And Whitestone, New York, USA
Living In: Brentwood, New York, USA
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Dessert, Quick & Easy
Hobbies: Music, Genealogy
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Oak Chalet (my 38th birthday)
About this Cook
My favorite things to cook
German/Austro-Hungarian, Italian, Puerto Rican, Southern
My favorite family cooking traditions
Sauerbraten, Szegediner Gulyas (a Hungarian dish: pork and sauerkraut with paprika), Kartoffelknoedel (potato dumplings), Apfelstrudel, Kolacky, pernil, arroz y gandules
My cooking triumphs
Sauerbraten, Szegediner Gulyas, Kartoffelknoedel, Kartoffelknoedelsuppe, Transylvanian Goulash, Caribbean-style chicken, marinated grilled London broil, Hawaiian-style Kielbasa
My cooking tragedies
Potato Dumplings II, Hawaiian-style Kielbasa
Recipe Reviews 2 reviews
Winter Pasta with Brown Butter, Squash, and Arugula
It's a rather simple yet hearty and versatile recipe. I've made it twice now in as many months, and it seems almost foolproof and forgiving if you don't measure out the ingredients correctly. Have received nothing but positive reviews from those for whom I've cooked it. Thank you for the recipe!

2 users found this review helpful
Reviewed On: Apr. 25, 2013
Potato Dumplings II
I've relied on Panni's Potato Dumpling mix for many years but, since it's becoming more and more difficult to find, I'd decided to try my hand at a homemade recipe. The basis for this particular recipe is rather sound, but I, too, found them very bland. I reduced the amount of liquid for the mixture ever so slightly and roll the dumplings in my hand (approx. 1.5" - 2" round each). I've found that adding approximately a tbs. (or so; I do it by sight) each of finely-diced fresh parsley, dill and scallions, as well as adding onion or chicken bullion cubes and another tbs. or so of finely-diced scallions to the water (1 cube per cup of water) does wonders! Tried it for the potato dumplings I'd made this past St. Nicholas Day (with a Sauerbraten recipe I'd found on, which always comes out great), and the dumplings came out perfect! You can also keep the dumplings in the broth and serve as a soup.

11 users found this review helpful
Reviewed On: Dec. 12, 2009

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