DANCINGHORSE Profile - Allrecipes.com (18768768)

cook's profile

DANCINGHORSE


DANCINGHORSE
 
Home Town:
Living In:
Member Since: Mar. 2004
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
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
 
ADVERTISEMENT

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States