Carrie Profile - Allrecipes.com (11834448)

Carrie


Carrie
 
Home Town: Upstate, New York, USA
Living In: Lexington, Kentucky, USA
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Italian, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Photography
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Recipe Reviews 7 reviews
Easy Greek Yogurt Cucumber Sauce
I made this last night for Gyros, and it was fantastic. I made it as listed the night before, and the flavors melded perfectly. Tonight we used a little of the left over sauce to dip hot wings in, and it was super yummy! Tomorrow night we'll have pita chips to dip....there's no way I'm tossing the leftover sauce, we'll use every bit of it. Thanks so much for sharing this recipe, we'll be making often!

1 user found this review helpful
Reviewed On: Jan. 21, 2013
Fluffy Pancakes
These were fantastic, and I’ll definitely make these again and again. Our three-year-old is a very light eater, usually eating only a few bites at meals and snacks, but this morning she ate a whole pancake! The texture was light and tender, and they’re just shy of sweet. I had buttermilk on hand, so didn’t use “sour” milk. I’ve used “sour” milk countless times, and I’m sure the result is equally as good. The only thing I’ll do differently the next time I make these is use 1 full cup of buttermilk. The batter is very thick, and like another reviewer points out, don’t be tempted to stir it down before cooking, or you’ll lose the tender, fluffy texture. I cooked them on lower heat than I usually use for pancakes (med-low); they’re very thick, and need just a smidgen more time to cook through.

0 users found this review helpful
Reviewed On: Dec. 29, 2012
Dilly Rye Boat Dip
This is very good, and I make it several times a year. There are a lot of different variations to this recipe that are equally as good, so don't be afraid to experiment and adjust to your taste. This variation was good, but I usually will omit the Beau Monde and reduce the celery salt to 1 tsp, and Dill to 2 tbsp. I like a little tang, so usually add 2-3 oz of soft cream cheese. NOTE ON DRIED BEEF: If your unfamiliar with this ingredient, or any ingredient for that matter, taste it! Understand the flavor and texture before adding it in. Anyone who's tasted dried beef straight out of the package or jar knows immediately it's cured in salt and should be rinsed...and they probably won't do it a second time. Rinse the dried beef off, slice by slice, then taste it again. If it's still too salty, rince and repeat. I tried another reviewer's suggestion and added about 1 tbsp of very finely diced onion, another keeper! I bet stirring in a little roasted garlic paste would be good too....next time I roast garlic I'm gonna try it. :)

3 users found this review helpful
Reviewed On: Nov. 29, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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