SLDROE Profile - Allrecipes.com (18137197)

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SLDROE


SLDROE
 
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Member Since: May 2005
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Recipe Reviews 9 reviews
Apple Fritters II
I really liked this! I was looking for a recipe that was like my grandmother's, and this was as close as I needed. I stayed true to the original recipe, and the batter was light & crispy -- almost like a tempura. Some reviewers were disappointed because this is not the typical 'donut shop' fritter, but that's not what I think of when I think fritter. I think of a flatter, lighter item. In this case, to keep it from becoming an 'apple pancake,' I used a cookie scoop to drop the batter. I scooped up mainly apples chunks (coarsely chopped 1/2" chunks), then drizzled the batter enough to make it the fritter. I also used coconut oil which gave it an interesting flavor. After I flipped it once in the pan I sprinkled some cinnamon sugar over it. After cooking I transferred to a plate with paper towels on it, and sprinkled powdered sugar on it. Served w/warm maple syrup.

0 users found this review helpful
Reviewed On: Nov. 30, 2014
Pumpkin Spice Martini
Very yummy! I tried it as written, but then also tried it with whipped cream-flavored vodka instead of the vanilla flavor. Both were yummy. I couldn't decide which one to use, so when I mixed up the batch I used half of both vodkas. Because it's such a simple recipe, it can be made ahead of time. Use a mason jar with measurement lines, and just fill to each line for however many servings you need. Make it the night before and store in the fridge. When you're ready to serve it, it's nice and cold. Just shake and stir. This is really convenient if you are bringing some drinks to a get-together.

0 users found this review helpful
Reviewed On: Nov. 28, 2014
Chicken Pot Pie IX
Loved it! I was so impressed that it came out of MY kitchen, too! I LOVE chicken pot pies and used to eat them all the time as a kid (until I realized how much fat was in them!). I altered just a couple things in this recipe for dietary reasons, but tried to stay true to the recipe because I cannot compromise flavor: I used a cup's measurement for all boiling veggies (that was unintentional, but good!) 2 Tbsp of butter instead of 1/3 cup. I didn't have celery seed, so I used celery salt. White pepper instead of black for visual reasons. 2% milk instead of whole milk. And finally, instead of pie crust, I used phyllo dough. To do this I poured the chicken mixture directly into the pie dish, then topped with the liquid mixture. I unrolled a roll of phyllo dough and spritzed each sheet with spray margarine before I scrunched it and placed it on top of the filling. I repeated that step until scrunches of phyllo covered the top. I tried to leave no openings so that it wouldn't bubble over. Baked it for the same time (30 min), and the top was golden brown, the filling was bubbly, and it looked oh so good! Spoon it out and you are good to go! **With the leftover celery and carrots, I chopped them up and portioned into ziploc bags and stuck in the freezer to be ready for the NEXT time I make this! Mmm! Mmm! Mmm!

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Reviewed On: May 23, 2014
 
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