Mishel Profile - Allrecipes.com (18317557)

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Home Town: Pennsylvania, USA
Living In: Pennsylvania, USA
Member Since: Feb. 2005
Cooking Level: Not Rated
Cooking Interests:
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Recipe Reviews 3 reviews
Funnel Cakes I
Let me start by saying I made funnel cake for the first time last week using pancake mix and a stainless steel pan, and it was a disaster. The cake fell apart, and the batter soaked up tons of oil. It was disgusting. Yesterday I decided a second attempt at funnel cake using this recipe with a cast iron pan instead. I also used a candy thermometer to make sure the oil was exactly at 160 degrees. My first cake fell apart into little clumps once again, but the bigger clumps had the exact taste and texture as fair funnel cake. I then got the bright idea to try and make a funnel cake ring using tin foil, and the second cake was AWESOME. It held together perfectly. It was exactly like funnel cake from a fair in both look and texture. If your cake is not staying together, it is definitely not the recipe. I am not sure if it is safe to put foil in boiling oil, but if it is not, then I would go buy a proper funnel cake ring. It's worth it!

8 users found this review helpful
Reviewed On: Jan. 16, 2011
German Spaetzle Dumplings
Buy the spaetzle maker if you don't have one. I used a $10.00 spaetzle maker from Amazon that I initially bought for my husband (he used it once) and it was AMAZINGLY easy (this was my first time). I started the water before I measured and mixed the ingredients, and the water was boiling by the time I was done. I ran half the mixture through the spaetzle maker and then scooped out the noodles with a bamboo skimmer/strainer (it has a REALLY LONG wooden handle) after 4 minutes, then did the other half. The whole process took less than 15 minutes with the spaetzle maker and the consistency of the batter was perfect. I sprinkled only a little nutmeg in the batter, but still did not like it. I simply will just omit next time. I will be making often.

6 users found this review helpful
Reviewed On: Jun. 21, 2010
Pork Dumplings
I followed the recipe exactly with the exception that I did not add any cabbage since I like the dumplings at Chinese restaurants with just meat in them. I place 9 to 12 wonton wrappers on a flexible plastic cutting board and use a stainless steel oil sprayer filled with water to mist each wonton lightly two times each. Then I place the filling on all the wontons at the same time, and then fold them over into a rectangle shape and press down the seams. I then mist each folded wonton once and give them 3 pleats each before I place them on wax paper. Every so often I mist the wontons I have already made so they do not dry out until I have the tray filled. I found my assembly line using the sprayer cut down on my time tremendously and my fingers stay much cleaner. I also use a nonstick pan and just spray the dumplings generously with cooking spray. I spray the first side before they go in the pan, and then spray the second side once they are in the pan. I then fry both sides until nicely brown and then steam 1/2 cup of water off (with the lid on) for about 10 min the way someone else's review suggested.

11 users found this review helpful
Reviewed On: Apr. 28, 2010

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