pepsitwist Profile - (14573326)

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Home Town: Falkirk, Scotland, Aberdeenshire, Scotland, U.K.
Living In: Kitchener, Ontario, Canada
Member Since: Aug. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern
Hobbies: Gardening, Walking, Reading Books
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  • Toum
  • Toum  
    By: Sahaj108
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Recipe Reviews 9 reviews
Master Pizza Dough
I have been using this recipe for a few months now. It's easy and fast to make. I made two changes that have made the crust just like fresh from the pizzeria . First I added 2 Tblsp gluten flour to the mix. I use my kitchen aid and I knead the dough on med for 6 minutes or so. I also found that if I have my water at 120 and not 126 - 130 my dough was way more tender. The most important thing I do is I cook my pizza on the bottom rack of the oven at 535 degrees for 12 to 14 min. It turns out crisp on the outside and chewy and light on the inside. So yummy! We make pizza at least three times a month now! Thanks for the recipe!

0 users found this review helpful
Reviewed On: Jan. 25, 2014
Amish White Bread
I love this recipe! As a novice bread maker I had no trouble with this one. The only things I did different was I made 3 1.4lb loafs instead of two large ones and I cut the sugar to 2tbls as suggested. I use a mixer (bad hands) and this was fast and really easy. My friend and family are very impressed with the taste and look. Thank-you!

0 users found this review helpful
Reviewed On: Dec. 21, 2013
Lentils and Rice with Fried Onions (Mujadarrah)
This was a really tasty dish! I followed some of the suggestions from the others and used 5 med sized onions and added a 1/4 tsp. of cinnamon. I also changed the spice a bit too suit us, I used 1/2 tsp. of ground ginger and a 1/2 tsp. of allspice in with my lentils and rice. I used 3 cups chicken stock with the lentils and added another 2 cups with the rice. It turned out perfect, the mix of onions with the cinnamon and the spiced lentil mix topped with the yogurt was yummy! Sort of like creamy pasticcio. Will be making this often! Thanks for the great recipe!

1 user found this review helpful
Reviewed On: Nov. 7, 2013

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