Parapet Profile - Allrecipes.com (18472246)

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Parapet


Parapet
 
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Member Since: May 2006
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Schwarma
We really enjoyed this, it reminded my daughter of the stuff by the same name she had had in Spain, and she loved it. I think I would rather grill it (we'll try that next time as that's the way it was done in Spain), but this took little time overall and would make a great summer meal--light and pleasant on a hot night. It was not quite as spicy as I expected once cooked, we also sliced open the pitas into pockets, but we enjoyed the light flavor and the speed of cooking made it especially nice at the end of a busy day.

6 users found this review helpful
Reviewed On: Apr. 2, 2007
Never, Never Fail Pie Pastry
For the first time in years, here is a pastry recipe I really like. The pastry needs to be worked with at room temp--if you refrigerate it for later, leave it out on the counter for a while to bring it up to room temperature before rolling it out or it's not going to work easily. I used half lard and half shortening, also left out the vanilla as I don't care for it in pastry particularly. The vanilla might work well if making cream pies or similar, it was too much for me here. I suspect this recipe will work equally well with straight shortening, but it will change the texture somewhat. Nonetheless, this is a very tender pastry that is easy to roll out. It's even easy to fold over to get to the pie pan--I've not been able to do that with other pastry recipes I've had in the past, and I love it. And it can be rolled out thin as well, even better.

97 users found this review helpful
Reviewed On: Nov. 23, 2006
Green Bean Cheddar Chicken
We really liked this recipe, but made it with some modifications. Supermarkets here don't carry cream of cheddar soup and Canned soup's too salty for us anyway, so I made a white sauce and added some good New York State cheddar to it to create my cheese sauce. I added additional water to the sauce since other reviews here indicated the dish could be a little dry, a little more cayenne as we like a bit more spice, and some poultry seasoning to add even more flavor. Turned out great!

5 users found this review helpful
Reviewed On: Aug. 15, 2006
 
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