K.Borg Profile - Allrecipes.com (18484562)

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K.Borg


K.Borg
 
Home Town:
Living In: Barcelona, Cataluna, Spain
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
Hobbies:
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Panellets (Catalan All-Saints Cookies)
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Recipe Reviews 6 reviews
Grandma's Polish Perogies
Great recipe with lots of flavour. The dough can be a bit of a challenge at times, thus making it time consuming. I didn´t have sour cream so I used natural yoghurt, making sure to drain all liquid by using a cheesecloth before use. Once drained, I mixed in a tablespoon of lemon juice. I also omitted the cheese sauce and added more cheese. I also added a dash of Garlic powder and a total of 1 1/2 Tsp onion powder. Great recipe addition!

3 users found this review helpful
Reviewed On: Mar. 23, 2011
Garlic-Lemon Double Stuffed Chicken
Yummy recipe. I didn´t have cream cheese so I used laughing cow soft cheese. What a great flavour. Also, I tried stuffing the breasts, and making rolls, and the rolls with thin slices of chicken. The rolls had more flavour.

3 users found this review helpful
Reviewed On: Mar. 12, 2011
Panellets (Catalan All-Saints Cookies)
PLEASE NOTE: while this recipe was 'edited' there were some misinterpretations. Please see below for corrections The pine nuts should be WHOLE no chopped! Combine the ingredients as advised, then see variations below: For pine nuts Combine the pinenuts with the egg white and mix. They should be lightly coated. It there is too much egg left over, add more pine nuts. Form the dough into 1” balls. Roll each ball in corn starch and then in pine nuts. Finish by brushing each ball with egg yolk. For coconut Mix ½ of the coconut in the dough then form into a pyramid shape. Coat each panellet with remaining coconut and brush the top of the pyramid with the egg yolk. For almonds Combine the chopped almond with the egg white and mix. They should be lightly coated. It there is too much egg left over, add more chopped almonds. Form the dough into crescent moon shapes or rolls. Coat each shape in corn starch then roll in the chopped almonds which have been in egg white. Finish each shape and brushing with egg yolk. Place on a buttered baking sheet and bake at bake at 220C for 10-12 minutes, or until lightly golden. Serve at room temperature.

21 users found this review helpful
Reviewed On: Nov. 19, 2007
 
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