C1PNR Profile - Allrecipes.com (1148451)

cook's profile


Home Town: South Dakota, USA
Living In: Boise, Idaho, USA
Member Since: Nov. 2001
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern
Hobbies: Hiking/Camping, Fishing, Hunting, Reading Books
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Recipe Reviews 19 reviews
Norwegian Lefse
We usually use vegetable shortening or lard instead of butter, and milk instead of cream. That's how my Norwegian Nana always did it. We also use a 30" square, ±, of well washed cotton canvas and a grooved, flat topped rolling pin. BTW, store the canvas rolled rather than folded, you'll be glad you did next time you make flat bread or lefse. Generously flour the canvas, put your ball of dough down, and flatten it with your hand. Generously flour the top then roll out quite thin, turning as needed, and closer to 1/16" is better. When cooking them, keep brushing the flour off the griddle to stay away from burnt flour taste. Roll up your lutefisk or meatballs, mashed potatoes, and creamed peas, or maybe a hot dog, mustard, and catsup and enjoy authentic Norwegian fare.

2 users found this review helpful
Reviewed On: Dec. 19, 2014
Reuben Sandwich II
Someone mentioned that Thousand Island dressing is a "new" thing on a Reuben, and it is. In the olden days we always used Russian dressing on a Reuben, and I still do. There are several good recipes here for Russian dressing, some really easy and some taking a bit more time and effort. Try them and choose the one You like best, I did!

2 users found this review helpful
Reviewed On: Apr. 20, 2013
Fabulous Wet Burritos
I love most Mexican cooking inspired recipes, and this one is no exception - it's really good! It seems, though, that a lot of reviewers are actually making some sort of Burrito/Enchilada hybrid, and that's fine as long as they don't complain about the results of THEIR recipe and attribute it to the originator.

1 user found this review helpful
Reviewed On: Mar. 10, 2013
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