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DrGaellon

Yonkers, NY

Chef #31807

Yonkers, NY

Joined: Feb 22, 2002

Birthday: Dec 09

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127 reviews by DrGaellon

1 - 10 of 127 sorted by Date | Rating | Helpful

Reviewed Famous Challah

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| (4 people found this helpful) | By Tante B

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"Since I know my Kitchen-Aid has trouble with recipes calling for much over 5 cups of flour, I halved this. I added a pinch of saffron to the water with the yeast, and I used a whole egg (even though it's half a recipe. I used the Kitchen-Aid to do all the kneading, and added about 3/4 c dark raisins for the last few minutes of kneading. Since it'..."

Sep 27, 2009 on Food.com

Recipe #90765

Reviewed Kielbasa y kapusta (Kielbasa and cabbage

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| (4 people found this helpful) | By Molly Schneider

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"I make this with red cabbage, add some sliced apple and a bit of red wine vinegar. Delicious."

Feb 3, 2007 on Food.com

Recipe #25789

Reviewed Quick Lemon Curd

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| (3 people found this helpful) | By Lavender Lynn

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"I halved the recipe, and only used one egg (instead of one and a half. I also only used the zest of one lemon. I combined the lemon zest with some of the sugar in a mortar and pestle and pulverized it to a paste so the curd would be smooth. I combined everything in my largest microwave-safe bowl. After three 1-minute pulses in the microwave on hi..."

Feb 5, 2012 on Food.com

Recipe #274524

Reviewed Mimi's Cornmeal English Muffin Bread--For Bread Machine

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| (3 people found this helpful) | By Mimi in Maine

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"Wonderful bread. I wanted something with a little more corn flavor; I might swap an additional 1/2 cup of corn meal for flour next time. I made it in the Kitchen-Aid; I just mixed it all together then let it knead for about 5 minutes. I let it rise, punched it down, let it rise again, formed it into a boule, let it rise again, then baked it at 350..."

Oct 10, 2009 on Food.com

Recipe #314564

Reviewed Traditional Eggnog

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| (3 people found this helpful) | By Bergy

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"I disagree with Missyvixen1217 on all counts. You can get pasteurized in-shell eggs which would be perfectly safe. If you trust your egg purveyor, there's no reason not to make this. And since food safety laws vary from state to state and county to county, it's probably not illegal in a whole lot of places.That being said, do be VERY careful abo..."

Dec 1, 2008 on Food.com

Recipe #15340

Reviewed 7 - Day - Soup Diet Recipe

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| (2 people found this helpful) | By Mr. Sauce

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"This so-called diet is extremely unsafe. It is woefully inadequate in most major nutrients, and far too high in sodium. Following this diet as directed can lead to irreversible kidney and heart damage in susceptible individuals. I have seen this diet ascribed to half-a-dozen different "major hospitals;" all have disavowed it. It is an urban myth a..."

Jan 25, 2013 on Food.com

Recipe #215370

Reviewed Preserved Lemons

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| (2 people found this helpful) | By Mirj

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"I crammed 6 lemons (with salt into a 24 ounce jar; it was completely filled and had no room for extra juice. (Since I had already juiced the other lemons, I made recipe #37966 instead. When you cut the hot lemons, be prepared for a gush of steaming hot juice! You might want to work over a bowl so you can catch it. I used the more traditional cut..."

Feb 21, 2010 on Food.com

Recipe #16603

Reviewed Sugar Free Freezer Strawberry Jam

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| (2 people found this helpful) | By CIndytc

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"The previous reviewer is incorrect. The nutrition information is correct; the serving size is ENORMOUS. It actually makes about 30 servings (2 tbsp each, not 5; each has about 35 calories and 7.5gm sugar, roughly (due to the natural sugars in the fruit."

Aug 18, 2009 on Food.com

Recipe #175371

Reviewed Lemon Cookies

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| (2 people found this helpful) | By Sarah_Jayne

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"6 1/4 ounces plain flour = 1 cup plus 7 tbsp (1½ cups less 1 tbsp3 7/8 ounces butter, soft = 1/2 cup (1 stick1 2/3 ounces sugar = 1/4 cup (using granulated white sugar"

Dec 3, 2008 on Food.com

Recipe #289840

Reviewed Mushroom Bourguignon

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| (1 person found this helpful) | By blucoat

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"Awesome dish. I used 2 1/2 lb white mushrooms (they were the cheapest option and 1 lb pearl onions; I added a little extra wine to compensate. It was absolutely delicious."

Nov 22, 2012 on Food.com

Recipe #444015

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