Tippywi Profile - Allrecipes.com (16759288)

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Recipe Reviews 4 reviews
Divine Hard-Boiled Eggs
I've been making deviled eggs for 50 yrs & needed to take several dozen to a Christmas party today. I cooked 30 eggs for this. I followed this recipe to a "T" & they were the worst eggs I've ever peeled. The membrane was tightly adhered to the white of the egg making it impossible to get the shell off without damaging the white. It took me 1 1/2 hrs to pull off the little pieces of shell. Out of 30 eggs, instead of getting 60 deviled eggs, I ended up with 34 deviled eggs. I will never use this recipe again. Back to my old "tried & true".

3 users found this review helpful
Reviewed On: Dec. 26, 2010
Walnut Raisin Scones
Mock Clotted Cream Real clotted cream calls for unpasteurized milk which is difficult to find today. This is a substitute that will work, though nothing is quite the same as real clotted cream. INGREDIENTS: 1/2 cup sour cream 1/2 teaspoon vanilla 1/2 cup heavy cream 2 tablespoons confectioners sugar METHOD: Mix together sour cream and vanilla. Beat cream in a cooled bowl. When cream forms into medium-stiff peaks, sprinkle on sugar and continue to beat. When sugar is integrated and peaks are stiff, gently fold in the sour cream/vanilla mixture. Serve with scones.

7 users found this review helpful
Reviewed On: Nov. 22, 2010
Stuffed Cabbage Rolls
Just a few hints to use, or not, as you see fit. I've been making cabbage rolls for over 40 years & they are always a big hit. I got the recipe from a Hungarian lady. I use a combination of ground beef & ground pork (& ground veal if I can find it) mixed with onions & rice....and lots of Hungarian Sweet Paprika (4-6 Tbls)....depending on how many rolls you are making. I usually make 20 - 30 rolls at a time. Also, I use a large can of tomato juice with an equal amt of water, making sure the rolls are covered. I line the bottom of my roasting pan with coarsely chopped cabbage leaves & cover the top of the rolls with more cabbage leaves. Some use sauerkraut to line the pan & put between the layers & on top of rolls. I always slowly simmer mine on top of the stove. The only problem I've had is finding a cabbage with large leaves. They trim them so much in the stores. I've even had the produce manager save the outer leaves for me. An optional ingredient would be to add a couple of dashes of cinnamon in the meat mixture.

8 users found this review helpful
Reviewed On: Nov. 14, 2010
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