Sherry L Fraser Profile - (11939564)

Sherry L Fraser

Sherry L Fraser
Home Town: Tomahawk, Wisconsin, USA
Living In: Wisconsin, USA
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 13 reviews
Basic Flaky Pie Crust
This is the recipe I have used for 29 years with two exceptions. First, I was taught by a Russian baker to use lard. Yep, lard. You will not believe how much more flake and tender the crust is than with butter or shortening. That said use the product you like and you will still have a winning pie crust. Second exception, work shortening, butter or lard into flour until pea size balls form. Refrigerate 2 hours and then add ice water before rolling out. It will be a breeze to work with. This increases your flakiness. If you inadvertently used too much flour, as this recipe is not in weight but cup measurement and that can happen all too easy. RELAX and add a drop or two more water until it forms a nice ball that sticks together easy. Not a wet, dripping ball but a ball of pliable dough. Roll out on a lightly floured surface. The colder the dough- the flakier the crust and the ease of the roll out. I no longer use measurement but eye ball the the product. Enough fat in the flour will give you pea size balls and enough water will give you a ball of pliable dough. For you first timers, go on- be fearless and experiment with your technique. You'll be making award winning crust too in no time.

4 users found this review helpful
Reviewed On: Apr. 20, 2014
Kickin' Meatballs
Made these last night and I thought they were great. My 16 year old daughter loved them enough for a second helpings. I did change the recipe by trading 1/2 of ground beef for ground pork. Whatever the recipe- the beef/pork combo tastes better. That said I do not like cumin or dill weed. But I thought why not give it a try. Glad I did. You'll be surprised how good the combo is! Cooked in oven. Used a beef/pork gravy with cheese to finish them off. Served with mash potatoes, homemade rolls and asparagus.

0 users found this review helpful
Reviewed On: Mar. 25, 2014
Mexican Pot Roast
I made this as close to recipe as I could. I used 2.5# beef roast instead of 4#. The rest was done to directions. Gave the next door neighbor some and he liked it too. For a point of reference, I eat at a taco stand that has a "fire taco sauce" that I do not find too hot, while the neighbor uses the mild sauce at the same stand. All who ate this tasty roast beef did not think it was not too hot. Enjoy. Great leftovers too.

6 users found this review helpful
Reviewed On: Apr. 26, 2013
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