berelinde Profile - Allrecipes.com (13656600)

cook's profile

berelinde


berelinde
 
Home Town: Whitehouse Station, New Jersey, USA
Living In: Phillipsburg, New Jersey, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 32 reviews
Watermelon-Cucumber Salad with Sushi Vinegar and Lime
Without the feta cheese, this salad would have easily been 5 stars. The blend of sweet, cool, sharp, and tangy was perfect... except for the feta, which clashed with the other ingredients. I like feta with watermelon or with cucumber, but not with lime, apparently. Next time, I will leave the feta out and spike the dressing with a pinch of cayenne and a few cilantro leaves.

1 user found this review helpful
Reviewed On: Apr. 3, 2014
Bow Ties with Sausage, Tomatoes and Cream
As written, the recipe is OK, but there is too much sauce for that amount of pasta. That's why people are saying it's soupy.In my experience it takes about 3/4 cup of brothlike sauce to coat 4 ounces of dry pasta. As the recipe calls for 12 ounces of dry pasta, that works out to be 2 1/4 cups of sauce. The liquids alone in this recipe come out to 4 1/2 cups, and that doesn't include bulk from the sausage or onions. Try halving the sauce ingredients. Also, for a flavor boost, try adding 1/2 tsp lightly-crushed fennel seeds while browning the sausage and 2 Tbsp chopped fresh basil as you toss the pasta with the sauce.

2 users found this review helpful
Reviewed On: Dec. 4, 2013
Spaetzle I
Quick, easy, and turned out great! My potato ricer has a "noodle" disk with 1/4-inch holes, and it was ideal for this. Whenever I made spaetzle in the past, I started with two or three eggs in a bowl, added a few glugs of water, and mixed in flour and salt - never measuring anything - and the results were pretty poor. Turns out I was making the dough too thin. This was *so* much better! Avoid overcrowding the pot, toss with butter after cooking to avoid sticking, and enjoy. This time, we ate it with paprikash, but next time, I think I'll serve it with sausage and sauerkraut. So versatile!

0 users found this review helpful
Reviewed On: Nov. 23, 2013
 
ADVERTISEMENT

In Season

Let the Slow Cooker Handle It
Let the Slow Cooker Handle It

The best wintertime meals need a long, slow simmer while you're doing something else.

Get Your Money's Worth
Get Your Money's Worth

Our big collection of budget recipes will leave some jingle in your pocket.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States