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prauch

member

Recent Reviews


Re:Soy Dipping Sauce

1/3 cup each of soy sauce, rice vinegar, thin sliced scallions. 2Tbs mirin, 1 TBs Sesame oil, 1 tsp minced ginger


Posted: 04:31 pm on August 21st 2011

Re:Chocolate-Peppermint Thumbprints

Very fragile cookie. Too crumbly and fussy. I didn't even get to the filling part. I'm going to look for another dough that's less of a sable and use this filling.


Posted: 10:30 pm on December 3rd 2009

Re:Pizza Dough

Wonderful. I've used this at sea level and at 7000 feet with equally great results. Frozen dough holds very well; I've even had success re-freezing dough on one occasion. I should add that the pizza or calzones are much better when preprared on a stone vs. an inverted half-sheet pan. My Taos oven lacks a stone and baking was difficult/messy on an inverted sheet pan. But, adding a touch of olive oil and grilling the pizza (par-grill one side first, remove from grill, flip it, top the par-grilled side, and return it to the grill to finish) works beautifully. Also a nice way to keep the heat out of the kitchen in the summer months.


Posted: 08:36 pm on May 28th 2009

Re:No-Cook Pizza Sauce

Excellent. Simple. Much easier and just as appropriate than the 2-hour sauce I made in the past.


Posted: 08:30 pm on May 28th 2009

Re:Caramel Popcorn

A Christmas party favorite. This recipe works. Watch your caramel and mind the heat -- swirl the pot when you start to see color so you don't burn the batch. It's important to have all your equipment prepped because things move fast once the caramel is ready. But you'll be rewarded with caramel corn you can't stop eating.


Posted: 11:26 pm on May 25th 2008

Re:Chewy Chocolate-Chip Cookies

Quite possibly the best chocolate chip cookie you'll ever eat. Toll House is fine, but this recipe adds more brown sugar and butter -- transforms ordinary into extraordinary. Weigh your flour, don't omit the salt and use a full Tablespoon of good vanilla. You will not be dissappointed. I have been making this recipe for years now and it never fails to draw rave reviews.


Posted: 11:22 pm on May 25th 2008