DANCINGHORSE Profile - Allrecipes.com (18768768)

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Recipe Reviews 9 reviews
Thick-Style Lebanese Garlic Sauce
Excellent, love this sauce. It didn't thicken as I added all the ingredients slowly and alternating but I had added a little oil and lemon juice first to be able to blend the garlic and salt. Next time I will try to puree the garlic with the salt and THEN start adding the liquids alternating. I used a little egg white and it did thicken. Also my mistake was making it in a wider bowl as opposed to a tall thin jar. I should have read all the reviews first before making it. However after adding the egg white and transferring to a tall jar it blended and thickened wonderfully. The taste is 5 star, the recipe is 4 since you have to read the reviews to get the recipe to thicken right.

3 users found this review helpful
Reviewed On: Apr. 17, 2012
Ukrainian Olha's Varenyky (Perogies)
These were really amazing. I love the option to customize the filling. They were the best perogies ever. They did take a while to make, I boiled the potatoes and made the dough the day before, then to assemble it still took me 2 hours to make a half batch of the recipe. Since my husband likes everything hot & spicy, after using half the filling/dough to make the regular recipe for the kids, I added a few healthy glugs of hot sauce to the filling for the remaining half of the batch. They were utterly amazing. Even the half batch meant I have a whole other meal in the freezer for another day. (that will be much less time consuming!) OH and yes I did fry them in butter/olive oil after boiling them. Serve w/sour cream. YUM!

2 users found this review helpful
Reviewed On: Dec. 23, 2010
The Best Meatballs You'll Ever Have
Really great way to use up packaged croutons, I made a triple batch since my family loves meatballs, I also added 1/3 of a green pepper to the food processor with the onions and garlic. I did not have Cajun spice so I used Old Bay seasoning. I also used a half teaspoon/lb of red pepper flakes instead of a full teaspoon/lb. I baked them in the oven for 30 mins at 350 as recommended and made the sauce from "Sweet & Sour Meatballs" recipe it was fabulous. The recipe made a cookie sheet crammed full of meatballs and the rest of the triple batch i put in muffin tins to make 12 mini meatloaves for the kids' lunch cans. They all loved it.

1 user found this review helpful
Reviewed On: Sep. 13, 2010

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