Ladybug Profile - Allrecipes.com (11816843)

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Ladybug


Ladybug
 
Living In: Bowmore, Argyll, Scotland, U.K.
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Pierogi from Granny
This was wonderful! Since moving to the UK I haven't had a pierogi and I was telling my Scottish husband about them I ran across this recipe and it did not disappoint. I didn't have ground pork or mushrooms, and I had made mashed potato with truffle oil the night before so I used that and a full packet of smoky bacon. I served it with hollandaise sauce and a poached egg with mushy peas, very good very filling I already have requests to make more!

0 users found this review helpful
Reviewed On: Feb. 27, 2014
Quick and Easy Hollandaise Sauce in the Microwave
This was super easy and very delicious, only added a splash of white wine vinegar to thin it out. I thought I had a packet of the powder stuff and couldn't find it, so glad I will never used the packet stuff ever again!

1 user found this review helpful
Reviewed On: Feb. 27, 2014
Belle's Hamburger Buns
I think these were very nice but I did have to make a couple of tweaks. I mixed 2 cups of flour with the yeast and added the milk mixture, while mixing I gradually added the remaining flour, but found that after 4 3/4 cups it was starting to look dry. Not one for wasting things, I chucked the egg white in and let the mixer knead it for a little more than 8 minutes. It was just enough moisture. These are not like commercial buns, they are better with a crunchy outside and fluffy soft inside. I was afraid after other reviews they may be bland so I sprinkled herbs de province on half of them. Both with and without they were very nice, I would say you just need to add half of the flour slowly because depending on the humidity in the air you may use more or less than the recipe calls for.

4 users found this review helpful
Reviewed On: Mar. 28, 2012
 
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