Slow Rider Profile - Allrecipes.com (1898218)

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Slow Rider


Slow Rider
 
Home Town: Minnesota, USA
Living In: Poulsbo, Washington, USA
Member Since: Sep. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian
Hobbies: Photography
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Wild Rice Soup III
Oven Roasted Red Potatoes & Asparagus
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Recipe Reviews 5 reviews
Kay's Spaghetti and Lasagna Sauce
Very good meat sauce recipe. Followed ingredients list closely with the following changes. As others had suggested I held back on the amount of sugar till the rest of the recipe was together and then found 1 Tbs was the right amount for me. Instead of Basil & Oregano I used 2 Tbs of Italian Seasoning. This recipe makes quite a bit and, have 3+ quarts in the freezer. Next time (yes there will be a next time) I will tweekk it a bit more, maybe roasted garlic.

0 users found this review helpful
Reviewed On: Feb. 14, 2010
Best Lemonade Ever
Was never a big fan of Lemonade until I found this recipe. Now it's a staple in the 'fridge. The first time I made it, it was a bit to sweet for my taste, so the second cut back on the sugar a bit, you can always add more you want it sweeter. Only change I make is once the sugar has dissolved and cooled just a little, I pour it over 2 cups of ice (as Alton Brown always says "a pints a pound the world around")then mix the rest together and float a few lemon slices. Let chill a bit and enjoy.

3 users found this review helpful
Reviewed On: Sep. 12, 2009
Pizza Dough III
The four stars are for the fact the recipe doesn't call for enough flour, in my opinion. With the few changes to the recipe I made would have to give it five stars. Having said that this is my new dough recipe for pan pizza. The amount of flour listed did not work. In the end it needed about another half cup or so. Used a stand mixer and after the two cups called for just added flour a little at a time till the dough pulled away and formed a ball. With the extra flour it window paned nicely and was very easy to work with. I baked it at 425 deg on a pizza stone until the cheese and edge was nice and browned. My personal preference is for a more well done pizza, if I can use that term. Also added half tsp. Garlic Powder and Italian Seasonings to the dough, another personal preference. Had no problem with the center being under cooked or doughy but I think the stone really helps with that. Cut off about a quarter of the dough since there was more than enough for the size of my stone and used the extra for bread sticks on a smaller stone. Next plan on using this recipe for Calzone, think it will work really well.

12 users found this review helpful
Reviewed On: Sep. 4, 2009
 
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