SNOHFLAKE Profile - Allrecipes.com (1202561)

cook's profile

SNOHFLAKE


SNOHFLAKE
 
Home Town: Westmont, New Jersey, USA
Living In: Media, Pennsylvania, USA
Member Since: Apr. 2002
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Camping, Fishing, Reading Books
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Tender Potato Biscuits
About this Cook
My favorite family cooking traditions
Every so often (like once a year) My Mom would take me out of school early and we would make sugar cookies together and have tea. A real girls afternoon!
My cooking triumphs
Any time I bake a pie and the crust is beautiful, flaky, light, tender, etc. My pan gravy is sublime.
My cooking tragedies
I can't make beef stock to save my life. No matter how many times I try, and always changing up the recipe, I just wind up with hot gray beef water. :-(
Recipe Reviews 22 reviews
Vegetable Beef Soup I
Loved this recipe. Great comfort food that's easy to make (except for browning the meat . . . I always make a mess!). My portions = 1 46oz V8 original, 1 46oz V8 Low Sodium, 2 16oz bags of frozen mixed veggies, 3lbs cubed chuck beef, 3 large potatoes, 1 packet Lipton Beefy Onion dry soup mix, 2tsp of salt, all the seasonings listed x 2 plus a tiny pinch of cayenne pepper. I went with these portions b/c I could only find the 46oz V8 bottles at my store so I improvised. I cooked for 3 hrs in stock pot on low. A great way to boost the beefiness is to do your browning in batches, and for best browning (vs boiling) you should always have room between the pieces when you put them in the hot oiled pan, don't turn until pan releases the meat (otherwise you rip the seared side off) then continue to brown, you should have a very browned pan so after you take the meat out between batches put a ladleful of the V8 mix into the pan and deglaze, then scrape the mixture into your stockpot w/ the browned meat.

6 users found this review helpful
Reviewed On: Oct. 19, 2010
Tender Potato Biscuits
Excellent and easy. Based on the reviews here I cut the sugar down to about 1/3 of the amount called for in the recipe and it was the perfect amount. I didn't want them sweet since my mashed potatoes had fresh chives in them. I sprinkled in some Penzey's Fox Point seasoning (awesome blend of shallots, garlic, onion, garlic, salt) for a savory note. When I first mixed in the wet ingredients I left out the water, and then added gradually as I was shaping the ball of dough with the fork in the mixing bowl. I did use all the water called for in the recipe. Thanks for a yummy way to use up left over mashed potatoes!

0 users found this review helpful
Reviewed On: Nov. 27, 2007
Cranberry Bars
Some important tips for this recipe: 1) use the real deal rolled oats, not the instant kind, 2) I used frozen cranberries and dropped the water down to 1/2 cup . . . you absolutely must cook the cranberries down until it's thick in the pan, keep mushing the berries as it cooks down, 3) you're better off making the cranberry part either the day before or wayyyy earlier than when you mix the cake part b/c it's better if the cranberry jam is fully cool, 4) don't even think about cutting these bars for at least 2-3 hrs after coming out of the oven . . . waiting will ensure lovely cut bars. I gave this a 4 and not a 5 because I only liked these the day I made them. The next day they had gotten soft (of course b/c of the amount of butter and the cranberry spread), which isn't bad, just a preference thing. And heck, throw some ice cream on top and I'll be saying texture smexture ;-). I will make these again, but will reduce the sugar to 3/4 cup.

81 users found this review helpful
Reviewed On: Jan. 5, 2006
 
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