Strassburgare Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Linda Trem
Reviewed: Jan. 27, 2012
This is my recipe. The dough can sometimes be testy so if it get too soft, pop it in the fridge for a few minutes but don't leave it in too long. Too long and you won't be able to get it pressed!
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Photo by Linda Trem

Cooking Level: Expert

Living In: San Jose, California, USA
Photo by sueb
Reviewed: Feb. 20, 2012
I made these with spelt flour instead of all purpose flour. Maybe that is why they were crumbly and dry.I would prefer to taste my potatoes baked or mashed; in cookies, I didn't care for the taste!
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4 users found this review helpful

Reviewer:

Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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