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Recipe Reviews 4 reviews
Butterhorn Rolls
This is a very good basic refrigerator dough. The instructions for assembling the rolls are incomplete--roll the dough into 12" circles, brush on butter (melted and cooled butter works better than softened butter), cut into 8 wedges (a pizza cutter works well here), and then roll into crescents. I also like to brush the tops of the rolls with butter. The rolls take a bit longer to bake than the recipe calls for--14 minutes in my oven and, yes, the temperature in my oven is accurate. The recipe makes 32 rolls, which is a bit more than most families need at once, but as another reviewer said, the dough keeps in the refrigerator for a week or so. I cut the dough into quarters and form each blob of dough into a rough circle, then wrap it in plastic wrap to store in the refrigerator for later. The dough also makes great cinnamon rolls. Take a quarter of the dough, roll it about 3/8" thick in a rough rectangle shape, brush with melted butter, sprinkle with cinnamon sugar, and roll up. Cut the roll into 9 equal sections, then arrange the rolls in an 8" x 8" greased pan. Brush with melted butter, cover loosely with plastic wrap, and let rise for 3 or 4 hours. Bake at 350 for about 25 minutes--keep a close eye on the rolls in the oven, because the sugar scorches quickly.

2 users found this review helpful
Reviewed On: Dec. 1, 2013
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)
Delicious and easy to make, too. Our local grocery store usually doesn't stock tomatillos, so this recipe required a special trip to the Mexican grocery--the stew is tasty enough that it's worth going out of your way for. Best of all, it gets better when you reheat it and it freezes well.

0 users found this review helpful
Reviewed On: Aug. 21, 2013
Badische Schupfnudeln (Potato Noodles)
This recipe works correctly to produce authentic Schupfnudeln. However, as another reviewer pointed out, you must follow the instructions exactly to get the very dry, starchy potatoes this recipe requires. You must use the correct potatoes, meaning only russet baking potatoes. Red potatoes, Yukon gold potatoes, or any other kind of potatoes won't work. You must boil the potatoes IN THE SKIN. Heavily salting the water you boil the potatoes in also helps to draw moisture out of them. Peel the potatoes while they're still hot by holding them on a fork and using a paring knife to pull the skin off, much like pulling old skin off an old sunburn (sorry for the imagery, but that's exactly what the peeling process is like). Lightly mash the potatoes and add the egg while they're still hot, then quickly mix in the flour, being careful not to over mix. I don't roll out the dough, but rather roll bits of it between my palms to make soft, rustic noodles. They taste best cooked in bacon fat or butter.

1 user found this review helpful
Reviewed On: Jun. 10, 2013

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