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    Kansas-born German Russia

    St. Paul, Minn.

    Chef #238044

    St. Paul, Minn.

    Joined: Aug 22, 2005

    6 reviews by Kansas-born German Russia

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Pecan Pie
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      |  (1 person found this helpful) |  By ThatJodiGirl

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    "This is, believe it or not, a delicious pecan pie that is not quite as sweet as some. It received rave reviews from our guests at Thanksgiving. I followed the recipe except I used 1-1/2 c. of pecans and half light brown and half granulated sugar."

    Nov 28, 2010 on Food.com

    Recipe #20832

    Reviewed Raspberry Liqueur
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      |  By SusieQusie

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    "If your homemade raspberry liqueur doesn't taste quite like the commercial product straight up, it's because Chambord is made with black raspberries, not red or purple caps, which give it a deeper, mellower flavor. Unfortunately, I don't have any black caps, but I do have lots of purple raspberries and I'm making a batch from them this afternoon ..."

    Dec 14, 2009 on Food.com

    Recipe #172114

    Reviewed Green Tomato Pickles
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      |  By Nancy Sneed

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    "These pickles ARE excellent with fried fish. I increased the quantity of red bell pepper, to 2 c., increased the mustard seed to 1 Tbsp., and added 1 tsp. of celery seed. Also cut all the vegetables except the jalapenos about into about 3/4" cubes or pieces."

    Oct 8, 2009 on Food.com

    Recipe #29744

    Reviewed Unknownchef86's Green Tomato or Zucchini Relish
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      |  By UnknownChef86

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    "This relish has become a favorite with friends and family. I like to add about 1/2 c. of seeded and ground jalapeno chiles also. And I reduce the celery seed to 1 Tbsp."

    Oct 8, 2009 on Food.com

    Recipe #170443

    Reviewed Mahogany Beef Stew
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      |  By evelyn/athens

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    "I was overwhelmed by the flavor when I first made this. So I added 2 cups of beef stock and increased the cornstarch by 1 Tbsp. Also added cubed potatoes near the end of the cooking time. I believe this is one dish that improves when the flavors are allowed to meld, so good to prepare a day ahead."

    Jan 5, 2008 on Food.com

    Recipe #80536

    Reviewed Irish Whiskey Cake
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      |  (1 person found this helpful) |  By Dee514

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    "I soaked the peel in the whisky overnight. Instead of throwing away the peel, I minced it and added it to the batter. I also substituted chopped dried pineapple for one-third of the golden raisins, and marinated the pineapple in the whisky with the raisins. I wrapped the cake in plastic wrap and we ate it over a period of three days. It was de..."

    Mar 21, 2006 on Food.com

    Recipe #56920

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