Sydney Profile - Allrecipes.com (1800768)

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Sydney


Sydney
 
Home Town: Covelo, California, USA
Living In: Sharjah, Sharjah, United Arab Emirates
Member Since: Jul. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Healthy, Vegetarian
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Recipe Reviews 12 reviews
German Spaetzle with Sauerkraut
This was awesome!!! I added about 1/2 tsp of nutmeg to the batter and cooked the sauerkraut with some onions before layering. After putting the breadcrumbs on, I put the whole thing under the broiler for a few minutes to toast the top. I used the cutting board and knife method to make the noodles; I couldn't get it to come through the holes of my colander very easily. This recipe made a mess of my kitchen but it was extremely tasty!

7 users found this review helpful
Reviewed On: Oct. 21, 2010
Vietnamese Fresh Spring Rolls
I think the flavor of these was good, they weren't that hard to make (I'm not sure why people are having difficulty with the wrappers, just don't get them too wet) but the texture was very off-putting for me. I think they would be much better with more vegetables and fewer noodles. It was just too squishy, squeamy for my liking. I Like the idea that others have mentioned of using sprouts instead of the noodles. I might try that next time.

1 user found this review helpful
Reviewed On: Apr. 14, 2010
Pumpkin Ravioli
I really enjoyed this recipe and I followed it exactly. The dough was easy to work with and I rolled it out with a rolling pin. The first half I made traditional square ravioli style following the directions, and the second half I used a biscuit cutter to make 2-in circles of dough and sealed them up like calzones. This was easier, but re-rolling the extra scraps after cutting is tricky because they are very elastic and need to rest again. I had about 1/3 cup of filling leftover at the end--my raviolis didn't seem underfilled but maybe I just rolled my dough out thicker than I should have. I boiled the raviolis gently in small batches and took them out with a slotted spoon when they floated to the top (about 5 min or less). Not a single one burst, and I was pretty worried that they weren't sealed very well by the looks of them. I topped them with a plain marinara and fresh chopped parsley. My preschool age boys (who helped me make them) gobbled them up!

10 users found this review helpful
Reviewed On: Apr. 14, 2009
 
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