TEDDYBEARZ Profile - Allrecipes.com (18817188)

cook's profile


Home Town:
Living In:
Member Since: Jul. 2004
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Gyoza
  • Gyoza  
    By: Mersi
  • Kitchen Approved
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
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 6 reviews
Libby's(R) Famous Pumpkin Pie
Without a doubt, this is THE classic pumpkin pie recipe. I didn't change anything except I cut back on the evaporated milk a little. It's not necessary to adjust the seasonings at all... you can't even taste the cloves in the final result (for those of you who don't like cloves).

2 users found this review helpful
Reviewed On: Nov. 24, 2004
I have been making gyoza since I was little kid, and I have a few tips to add to this recipe. Cabbage should be finely chopped. Onions should be green onions, minced. For extra fiber, you can also add finely ground carrot. It is not necessary to pre-cook the vegetables, if you finely chop everything. It is more authentic to use round gyoza wrappers, not wonton wrappers - but sometimes they are hard to find. The way to use round gyoza wrappers is: put a tablespoon of filling inside, wet one-half of the edge of the wrapper with water, fold in half. It should look like a half-circle. Then, crease the round edge about 5 times. Think pinch and fold. It's really quite easy but hard to explain. Look at some pictures of gyoza online if you don't understand. Keep the heat to medium after the first batch. It is important to keep a consistent heat so that the gyoza don't burn, but cook the insides thoroughly. It is important to add the water at the end to steam it. Put a lid on after you add the water. Also, making gyoza is very time consuming and messy. Your kitchen will be splattered with a layer of fine grease afterwards. If you want, you can make them outside or in your garage using an electric skillet. This will keep your house clean and from smelling like grease afterwards. Also, heat the soy and vinegar at the end and sprinkle a little cayenne on top for extra zing.

678 users found this review helpful
Reviewed On: Aug. 9, 2004
Moroccan Lentil Soup
This was fabulous. I used 2 cups organic chicken broth plus 4 cups of water instead of 6 cups of plain water. I also left out the chick peas since I didn't have any and used smaller navy beans, which I think is a better choice than white kidney beans. I also left out the celery. I was a hesistant to use 1 1/2 tsp cardamom, so I used a little less. I didn't want to overpower the soup, but it was fine and probably could have gone with the whole amount. I also added 1/4 tsp curry powder and 1 1/2 tsp salt. I served it with some rice, cilantro and cayenne pepper. Excellent!

0 users found this review helpful
Reviewed On: Jul. 30, 2004

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

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

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