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    Dottygumdrop

    Bahrain, Middle East

    Chef #1135672

    Bahrain, Middle East

    Joined: Jan 19, 2009

    30 reviews by Dottygumdrop

    1 - 10 of 30 sorted by Date | Rating | Helpful

    Reviewed Cheesy kalakand (barfi squares!
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      |  (1 person found this helpful) |  By highheelz

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    "This is an amazing dessert. Instead of grinding the cardamom and almonds myself, I used about 3/4 teaspoon of ground cardamom and 1.5oz of ground almonds. The trick to get this the right consistency is to use the right amount of powdered milk (keep adding and stirring it in until the mix starts to pull away from the sides of the pan and then to ..."

    Aug 10, 2011 on Food.com

    Recipe #79173

    Reviewed Cold Peanut Noodles
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      |  By *Parsley*

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    "Awesome! The dressing is delicious! I added some thinly sliced cabbage and some shredded cooked chicken to make this a main-dish salad."

    May 30, 2011 on Food.com

    Recipe #225645

    Reviewed Curried Chicken Salad
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      |  (1 person found this helpful) |  By Oolala

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    "I make this at least once a month, sometimes more frequently, as my husband asks for it all the time. I made it as written the first time, but now I usually subsitute low-fat strained greek yoghurt (called labneh here in the Middle East for all the sour cream and mayonnaise, to reduce the calorie count, and end up adding in a a couple of chopped..."

    May 16, 2011 on Food.com

    Recipe #282315

    Reviewed Fish With Lemon, Butter, Caper Sauce
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      |  By JustJanS

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    "Delightfully simple and tasty recipe! Thanks for posting."

    Nov 17, 2010 on Food.com

    Recipe #338477

    Reviewed Low Carb Deviled Chicken Salad
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      |  By MNLisaB

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    "Delicious! The second time I made this, I used a teaspoon of minced chipotle in adobo with the mayo (instead of the mustard and that took this from delicious to OMG Divine!!! I usually put this (with a little shredded mature cheddar on some large iceberg lettuce leaves, for a low-carb wrap-style sandwich!"

    Oct 18, 2010 on Food.com

    Recipe #74829

    Reviewed Crock Pot Shredded Chicken Breasts for Freezing - OAMC
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      |  (1 person found this helpful) |  By Babzy

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    "I use this recipe at least once a month, and it makes my life so much easier. I use the shredded chicken in everything from enchiladas to chicken salad to empanadas to pasta bakes. Thank you!!!"

    Sep 22, 2010 on Food.com

    Recipe #188329

    Reviewed Little Cheddar Meatloaves
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      |  By shortstuff

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    "These are very tasty. To make them a little healthier, I always use oat bran (about 3/4 cup instead of plain oats, with no effect on the taste. I also cheat and fill a 6-serve texas (1/2-cup muffin pan with the mix, rather than make 8 mini loaves - I always found that one mini loaf wasn't quite enough, but a texas-muffin size serve fills the b..."

    May 26, 2010 on Food.com

    Recipe #22967

    Reviewed Southwest Sauce for Poppers Ala Arby's
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      |  By Queen Dragon Mom

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    "Excellent! 5 stars doesn't begin to describe how wonderful this sauce is - it has a smoothness and well-rounded flavour that just bounces around your mouth before subtly slamming you with smoky heat! We had this with all over some juicy rib-eye steaks and DH had to be restrained from pouring the sauce straight into his mouth!"

    Mar 29, 2010 on Food.com

    Recipe #153456

    Reviewed Blue (bleu Cheese Dressing for Dummies
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      |  (1 person found this helpful) |  By ThatBobbieGirl

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    "Excellent! I made this as written and it did not disappoint - we used it to dip homemade boneless buffalo wings in, and it was all kinds of awesome!!! Thanks for posting."

    Mar 13, 2010 on Food.com

    Recipe #41672

    Reviewed Zucchini and Noodle Slice
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      |  By Mrs_Nostawk

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    "I found this recipe in the February issue of Super Food Ideas magazine and came on to post it. This is easy to make if you use the food processor to shred all the vegetables and it is delicious, with a healthy serve of veges. It reheats well in the microwave, making this a perfect slice to take to work for lunch. I usually up the cheese to abou..."

    Feb 28, 2010 on Food.com

    Recipe #412518

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