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    glatt rühren

    Germany

    Chef #745889

    Germany

    Joined: Jan 30, 2008

    Birthday: Oct 10

    14 reviews by glatt rühren

    1 - 10 of 14 sorted by Date | Rating | Helpful

    Reviewed Gingerbread Loaf
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      |  By Doglover61(aka Earnhardt)

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    "Yum! I halved the recipe and omitted oil and it still came out great. I think the maple syrup (I used imitation was terrific! This is a dense loaf, rising and rounding beautifully. While I like a fluffier bread, this is a great loaf option. With a cream cheese spread or icing, WOW!"

    Oct 5, 2009 on Food.com

    Recipe #256740

    Reviewed Stuffed Acorn Squash
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      |  By Mrs. Doeinck

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    "What a great recipe! I didnt have celery so I used celery salt. I used toasted rye bread (any bread would work I'm sure. Overall flavor, appearance reminded me of a Thanksgiving stuffing which was nice. This was the most filling and savory recipe for this time of year. The cinnamon and curry work well together. I even put some nutmeg in by mistake..."

    Oct 4, 2009 on Food.com

    Recipe #189945

    Reviewed Poor Man's Granola Bar
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      |  By PippiPearl

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    "Really easy bar to make. I added the sam amount of Grape Nuts and another cinnamon cereal and it came out well. You can pretty much use any fruit, too. I found them to be cakey v. a boxed bar that is crumbly. I enjoy these for a pre-workout snack."

    Sep 17, 2009 on Food.com

    Recipe #178380

    Reviewed No Sugar, Low Fat "fruity" Oatmeal Cookies
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      |  By MamaMeag

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    "I selected this recipe for its use of yogurt. They were bland looking and bland tasting. I added cinnamon and nutmeg too. They're rather cakey/soft which is fine but overall they lack 'wow' factor. Perhaps these are better for children since they came from a children's recipe book?"

    Aug 23, 2009 on Food.com

    Recipe #325065

    Reviewed Ultimate Pizza Sauce
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      |  By SAMS_Club

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    "GREAT! There is something about the fennel and celery (I used salt that made this different from a typical sauce. This is very tasty and pretty much tastes like a traditional pizzeria sauce. YUM!"

    Aug 12, 2009 on Food.com

    Recipe #114392

    Reviewed Applebee's Honey Grilled Salmon
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      |  By DonnaR

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    "LOVE the sweet and then rush of spice. I marinated the salmon for 2 hours prior (make sure sauce is completely cooled before adding to salmon, otherwise you'll cook it and it was that more intense off the grill. If you dont like spice, reduce or eliminate cayenne and paprika."

    May 31, 2009 on Food.com

    Recipe #46739

    Reviewed Zucchini and Tomatoes With Parmesan Dumplings
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      |  By FlemishMinx

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    "Excellent! What a great flavor for dumplings. I paried 1-fresh tomato w/ 1-can diced petite toms in water. I let it simmer with spices, onions, garlic and balsamic vinegar for 10-min. Added zuchinni (w/ peel and simmered for 15-min and then mushrooms at the end (they cook quickly. I was amazed at how the parm. cheese took on body w/ the egg...."

    Mar 6, 2009 on Food.com

    Recipe #109369

    Reviewed Outback Steakhouse's Coral Reef Crab Dip
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      |  By Impera_Magna

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    "I think the best thing was the use of Old Bay Seasoning which we use in crabcakes. I dont think any other crab dip recipe uses this. Didnt have sour cream but still turned our creamy. Added green/red peppers and a variety of spicy English mustard. Also used our Irish mild cheese (no Gouda. Overall hit with many raves!"

    Feb 8, 2009 on Food.com

    Recipe #230698

    Reviewed Brussels Sprouts Dijon
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      |  By Tebo

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    "EXCELLENT! I loved the taste and tang of the lemon with the mustard. You could probably use a variety of mustards instead of Dijon. The nutty flavor of the sprouts was not overpowered by the other ingredients. For health sake, perhaps cutting the butter in 1/2 would be good, allowing the mustard to do the rest of the work. 7-min was perfect coo..."

    Feb 7, 2009 on Food.com

    Recipe #13656

    Reviewed Martha Stewart's Baked Eggplant (Aubergine Parmesan
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      |  By Sana

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    "Great, easy recipe. I didnt have an egg, substituted with skim milk to give the breadcrumbs something to adhere to. To the chunky tomato sauce I added: (orange peppers, pepperoni, and mushrooms, 2 teaspoons balsamic vinegar for some smoky flavor. Pretty much anything can be done with that sauce. Put leftover breadcrumbs on top for a bit of cr..."

    Jan 10, 2009 on Food.com

    Recipe #154400

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