Popeswife Profile - Allrecipes.com (16069620)

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Popeswife


Popeswife
 
Home Town:
Living In: Okinawa, Japan
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Kids, Quick & Easy, Gourmet
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Meatballs
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Recipe Reviews 7 reviews
French Bread Rolls to Die For
These were wonderful! I was worried at first when they did not seem to rise as much as other breads I have made, but they turned out great. They were actually some of the best bread I have ever made. I did throw maybe a 1/4 of a tsp more of yeast in the mix and a couple dribbles of water into the dough. Other than that I followed the recipe to a T. I might try these with a sourdough starter next time. They were dense and would taste awesome as a sourdough.

0 users found this review helpful
Reviewed On: Nov. 9, 2013
Pork Dumplings
Very good recipe. I usually add a bit of red pepper to make it spicier. I am not good with cooking these fresh, so I freeze them. I cook the filling, then cool, then fill my wrappers and freeze. This way I do not have to worry about cooking thoroughly when we take them out of the freezer. The meat is cooked so we only have to heat them. They are great for snacks for the kids. We live in another country now and cannot go to Trader Joe's and get their frozen dumplings. These taste almost just like them. We just take them out and pop them in the microwave. We are a bit strange though and enjoy that really chewy wrapper. :)

0 users found this review helpful
Reviewed On: Jun. 17, 2012
Pizza Dough III
This was a great recipe. I see lots of people mentioning how it was not enough flour. With almost every pizza dough I have made it is never enough flour in the initial ingredients. I think that is a good thing though. This way it leaves you with plenty of room to add flour while you are kneading it. If we dumped all the flour in at once, it would be impossibly hard to knead and get perfect. I think 2 cups is great to start with, then I just add handfuls as I am kneading until the dough is smooth and not too sticky. I also proof my yeast first with 1/4c water, 1tsp of the sugar, and the yeast. For 10 minutes till frothy, then add to the flour and salt. I do the cornmeal on the bottom of the pan too. Makes it taste more like restaurant pizza. :)

5 users found this review helpful
Reviewed On: May 27, 2012
 
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