Heather Profile - Allrecipes.com (18149360)

cook's profile

Heather


Heather
 
Home Town: Bethesda, Maryland, USA
Living In: Rockville, Maryland, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Knitting, Photography, Music
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Basic Flaky Pie Crust
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Recipe Reviews 31 reviews
Spicy Potato Noodles (Bataka Sev)
New favorite snack! They were a tad bland after cooking but still so good. I topped with a bit of extra salt and fresh cilantro. I used organic Yukon gold potatoes but they really small and there was no way I was going to peel them so I cooked them skin on and a put them in the blender with the pepper, garlic, ginger mix. I was a bit scared because blender mashed potatoes =ewww however I didn't want any of the skins to clog my ricer. It was a total success. After I had a smooth mixture I transferred to a bowl and added the flour. They came out so well and it makes a lot. I love that they are gluten free and vegan. Hubs and I snacked on them like popcorn while watching tv.

7 users found this review helpful
Reviewed On: Dec. 5, 2012
Roasted Brussels Sprouts
5 stars from me and my son. 1 star if you ask my hubs and daughter. I love these. The crispy little dark edges are just so yummy.

2 users found this review helpful
Reviewed On: Dec. 4, 2012
Beer Dip I
I have been making this for years now and it's always a big hit. I don't measure just dumb until I like the texture. I know for sure that I use more than 1/3 C beer. I shred my cheese fine because the big chunks of shredded cheese don't add anything. I highly recommend this be made the day before the flavors really blend that way and it tastes much better. The key is what pretzels you choose. We have found that the flat pretzel chips taste the best we didn't like the little rods at all.

3 users found this review helpful
Reviewed On: Dec. 4, 2012
 
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Cooking Level: Beginning
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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