silverylotus Profile - Allrecipes.com (188018363)

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silverylotus


silverylotus
 
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Member Since: Apr. 2013
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Recipe Reviews 3 reviews
Valentino's Pizza Crust
I tried a few variations of different pizza dough, and this is by far the easiest to work with for me. I started making homemade pizza so that I can shape the pizza to bake in my toaster oven. My husband and I both love thin crust, and this recipe can make 3 portion of 10 inch by 10 inch thin crust pizza (I have stretch it to make 4 portion of super thin crust). I just put all the ingredients in my bread machine to let it knead for 10 minutes. I don't own a pizza stone yet, but I find that pre-baking the crust first to a light golden brown at your highest temperature setting before adding your toppings really makes a difference. I also let it rise in the fridge at least overnight. It's not necessary, but I always have a hard time rolling out pizza dough. If I let it sit for at least a day or two in the fridge (after I portion out the dough), I can just press the dough into whatever shape and it doesn't bounce back. Excellent recipe!

2 users found this review helpful
Reviewed On: Nov. 24, 2014
Awesome Slow Cooker Pot Roast
Made this last night for the first time so I can have something to eat for lunch. It's super easy and almost impossible to mess up. I didn't really follow the amounts in recipe because I only had one pound of chuck roast in the freezer. I also only own a mini crockpot (1.5 quart). I dumped one can of mushroom soup and maybe half a can of water. I didn't have any onion soup mix so I googled onion soup mix to find out it's basically onion flakes, onion powder, beef bouillon, and salt. So to my mini crockpot I randomly added some onion flakes and onion salt (which were all I had in the pantry). Set it on low and off to bed I went. This morning I woke up to gravy-heaven. I ate mine with some homemade bread. I will definitely make this again. If you are a gravy person, you have to try this. Also, to make this dish healthier, I would also recommend blanching the meat first. This is a trick that my mom taught me to get rid of some of the fat and impurities of the meat. All you have to do is boil it for 5 to 10 minutes (you will see a layer of scum forming on the surface) and then wash the meat with cold water until the runoff is clear. This gives the recipe a cleaner taste.

3 users found this review helpful
Reviewed On: Dec. 11, 2013
Homestyle Turkey, the Michigander Way
Hands down the best turkey I have made. Or, should I say the only turkey I will make. Being first generation Chinese-American, Thanksgiving was never a thing for us, much less learning how to make a Turkey. My mom made a turkey eon ago; we were stuck with dry turkey meat for weeks. It wasn't until a couple of years ago I attempt to make a turkey myself. Thanks to this recipe, a new Thanksgiving tradition is born. This turkey is so juicy and delicious, just like how real turkey should taste. I can't believe we have missed out on turkey all these years. We have to increase the size of our turkey every year just so that we would have enough leftovers. Our family from oversea insisted they would never liked turkey was immediately converted once they tasted it, commenting how they never had a turkey this moist. I pretty much stay true to the recipe, except tying the bird down so that it would cook more evenly and putting extra foil on the legs (a trick from food network). I also baste the turkey here and there during baking when I remember to.

1 user found this review helpful
Reviewed On: Nov. 21, 2013
 
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