Lauren Gledhill Profile - Allrecipes.com (11894604)

cook's profile

Lauren Gledhill


Lauren Gledhill
 
Home Town:
Living In: New Haven, Connecticut, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests:
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About this Cook
My favorite family cooking traditions
Homemade pizza
My cooking triumphs
Making veggies taste amazing, which usually involves olive oil and the broiler.
My cooking tragedies
Cheese sauce, and a veggie lasagna that involved cheese sauce. (I often eat my mistakes as if I'm begging forgiveness from the cooking gods, at least until my fiance tells me to stop torturing myself.)
Recipe Reviews 3 reviews
Pizza Dough I
The recipe doesn't mention kneading, but you absolutely have to knead it, at least enough to mix everything together (and you'll need more warm water, maybe 1/4 more, to get a nice soft dough). That said, this is our go-to crust recipe. I like to use half whole wheat flour, and I've added in dried herbs and fresh herbs frozen in oil with great results. We get 2 thin pizza crusts out of this recipe. You can make the dough the night before and let it hang out in the fridge to develop that nice yeasty goodness, and it freezes beautifully.

4 users found this review helpful
Reviewed On: Sep. 25, 2012
Quick and Easy Home Fries
Simple, but a great recipe to start with. I used 3 Yukon gold potatoes, 1 Tbsp butter, and a cast iron skillet. They tasted just like diner home fries (the butter is the key to the diner taste, I think). Mine didn't really crisp up, but I used much less fat and didn't dry them after dicing. I also added in diced onion, green pepper, breakfast sausage, and mushroom after uncovering and cooked everything probably an extra 10 minutes. I know that varies considerably from the base recipe here, but I wanted something that tasted just like diner fries to accompany my french toast, and this recipe got exactly the results I wanted.

4 users found this review helpful
Reviewed On: Dec. 6, 2011
Cheeseburger Soup I
With some alterations, this really does taste like a cheeseburger in soup form! Like many, I used beef broth instead of chicken broth, used Velveeta instead of cheddar, and smooshed the potatoes a bit to thicken the soup. Additionally, I added black pepper, a touch of cumin (which I compulsively put in almost everything), and two healthy hits of Worchestershire sauce. The Worchestershire sauce definitely was a good call to give it a more "burger" than "really fancy potato" soup taste. Also chopped up four big mushrooms and added them halfway through the potato cooking stage. I did need to simmer the potatoes an extra 10-15 minutes. Definitely will make again, especially if it freezes as well as everyone says!

3 users found this review helpful
Reviewed On: Oct. 17, 2010
 
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