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    Verklempt

    East Coast

    Chef #474170

    East Coast

    Joined: Mar 30, 2007

    7 reviews by Verklempt

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Five (Or More! Ingredient Garlic Quinoa
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      |  By Happy Harry #2

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    "This was quite delicious! I really enjoyed it. Thanks."

    Apr 12, 2007 on Food.com

    Recipe #121064

    Reviewed Salvadorian Pupusas
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      |  By Valeria

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    "This recipe turned out perfectly. I used a mixture of jack cheese and cotija. Definitely worth making the curtido cabbage slaw to go along with this. Thanks for the good directions."

    Mar 30, 2007 on Food.com

    Recipe #139724

    Reviewed Gluten-Free Fried Mozzarella Sticks
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      |  By What's Cooking?

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    "These are the best! It never even occured to me to try making these since I can't eat gluten anymore. So it was really cool when they turned out to be just as tasty as I remembered."

    Mar 30, 2007 on Food.com

    Recipe #206216

    Reviewed Gluten-Free Multigrain Miracle Bread
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      |  By What's Cooking?

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    "I was convinced that I couldn't possibly bake bread, and this recipe changed my mind. It was absolutely perfect and no one who tried it could tell it didn't have wheat in it. I like that I don't have to toast it because it stays soft. Thank you so much for this recipe!"

    Mar 30, 2007 on Food.com

    Recipe #217139

    Reviewed Chocolate Covered Ants
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      |  (1 person found this helpful) |  By Mirj

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    "The best part is when they go marching one by one down your throat. Though it does kind of tickle."

    Mar 30, 2007 on Food.com

    Recipe #16438

    Reviewed Gluten-Free Pie Crust
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    "This is definitely one of the better pie crusts I've had since becoming GF. I had a hard time making an attractive top crust from it, but for a bottom crust it was perfect."

    Mar 30, 2007 on Food.com

    Recipe #209718

    Reviewed Gluten-Free Potato Kneidlach / Non-Gebrokts Soup Dumplings
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      |  (1 person found this helpful) |  By What's Cooking?

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    "These are amazing. The fresh dill is a nice touch. I will be making them for Passover for myself instead of matzo balls."

    Mar 30, 2007 on Food.com

    Recipe #219041

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