Lambchop Profile - Allrecipes.com (1484054)

Lambchop


Lambchop
 
Home Town: Fort Smith, Arkansas, USA
Living In: San Diego, California, USA
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Healthy, Quick & Easy
Hobbies: Knitting, Walking, Reading Books
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Recipe Reviews 8 reviews
Pink Fluff
Too sweet. However, to make this less sweet and not at all gritty, double the amount of cottage cheese (blended or not, according to your taste - personallyI like the texture of cottage cheese in dishes like this) or add an equivalent amount of plain Greek yogurt. Also add an envelope of unflavored gelatin when you add the Jell-O but do not sprinkle it in; dissolve the Jell-O and gelatin in 1/2 cup of cold water (it will dissolve reasonably well with a little stirring) and then stir that solution into the other ingredients.

0 users found this review helpful
Reviewed On: Jan. 28, 2014
Uli's Onion Bacon Sauce
Well. Who can argue with bacon deep fried in butter, and caramelized onions? Except maybe your cardiologist. Seriously, you wouldn't eat this every day, and it is one of those things that is just so darn good... so once in a while, why not. I'm thinking for instance when you make rouladen, spaetzle, and red cabbage. Ya gotta put somethin' on that spaetzle, right?

3 users found this review helpful
Reviewed On: Jan. 24, 2013
Icelandic Pepper Cookies
Ah, THESE were the cookies that saved the day. Delicate flavor and beautiful shiny texture. My daughter came to TX from Portland OR, and we chose 4 recipes from this site for our Christmas cookie-baking tradition. Two were horrible (too much baking soda!!), and one was just OK, but this one is an OUTSTANDING cookie!! I am clove-shy because it can overpower a recipe and give it a medicinal taste, but my daughter insisted on following the recipe, and the spices are delightful, very well-balanced. The dough was very sticky even after chilling overnight, but it could be rolled with much extra flour sprinkled about. We discovered, when we forgot one batch, that it improves the flavor, if you cook them twice as long as recommended, or to taste. They were almost burned at 18 minutes, but the flavor was developed into a very pleasant burnt-sugar taste, of which I am very fond. So cook them as long as you dare. I think they're better almost burned.

2 users found this review helpful
Reviewed On: Dec. 30, 2009
 
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