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Pan De Sal I

Reviewed: Dec. 25, 2012

Just like my grandmother's recipe. What I did differently was to use melted butter instead of oil and 5 cups of flour not 6. Kneaded it by hand. Perfect!!!!

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0 users found this review helpful

These came out bakery perfect! However, I added 1/2 tsp Vanilla extract and rather than waiting 5 minutes to add the eggs one by one, I beat the eggs & tempered them with the hot dough by adding 1 tablespoon of dough into the eggs and beat it like crazy. I did that 4x before adding the eggs to the dough. By tempering the eggs, you don't have to worry about the eggs cooking before it's all blended. After baking, I did poke a hole on the side to release any steam.

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3 users found this review helpful

Hashbrown Casserole

Reviewed: Sep. 12, 2010

This recipe was good but I decided to change a few things: w/ 2lbs of hash browns, I only used 12 oz of Cream of Chicken, omitted the butter, used fresh diced onions, added 4 oz crumbled bacon & 4 oz cooked breakfast sausage meat. Instead of cornflakes, I substituted it for Panko breadcrumbs for a lighter crisp. The result? A dish that has everything you could hope for in breakfast, it was very filling and tasty. Best part is, those that I've made this for found it "addicting."

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5 users found this review helpful

Funnel Cakes IV

Reviewed: Sep. 12, 2010

Perfect consistency! I loved the flavor, not too sweet. The only thing I did differently was using cake flour instead of all purpose. Did some with cinnamon sugar and did some w/ powdered sugar. I even did some with a combination of both. Mmmmmm, just made us all feel we were back at the carnival! Nothing like bringing the flavors of the carnival home without the expense...LOL

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2 users found this review helpful

Bacon Cheese Frittata

Reviewed: May 16, 2010

Using the same egg mixture, I tried it with other fillings too: Cubed Ham, Sliced Roma Tomatoes and Swiss; Onions, Roma Tomatoes & Green Peppers. Also, I baked them in muffin pans for individual servings and topped them w/ fresh Salsa. YUMMO!

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111 users found this review helpful

Ranch Dressing II

Reviewed: Nov. 29, 2009

Thank you for this recipe. I've just eliminated buying the dressing. My family will only eat this now and it's encouraged them to take veggies to school too. What an incentive to make this. I did make some adjustments; reversed the ratio of sour cream to mayo, added some finely minced scallions and onion, increased the quantity of parsley and garlic powder. Definitely a great addition to my recipe box collection.

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1 user found this review helpful

Apple Crumble Pie

Reviewed: Nov. 25, 2005

When my brother asks me what went into any of my dishes, I know I created a hit. This was very good!!! Had to make more after thanksgiving... this is a good sign.

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1 user found this review helpful

Asiago Toasted Cheese Puffs

Reviewed: Jun. 24, 2005

This is exactly what I was looking for. Greystone Culinary Institute of America catered my cousin's wedding & had served these. I've been looking for the recipe ever since. All they said was Asiago Cheese, garlic & mayo. I knew there was more to it than that. Lo & Behold I found this. Since I didn't have the dried spices separately, I substituted with Italian Seasoning & 1/2 tsp, fresh parsley (minced). I doubled the recipe and still didn't have enough for 7, myself & 6 children. Hubby never had a chance...LOL.

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1 user found this review helpful