Member since Jan 2006
"I've never tried the restaurant version of this, but have made it for the second time in a week. Just because it's time consuming doesn't mean it's not easy. I was in a hurry and let the dough proof the second time in a plastic bag in the fridge. I pulled it out when I got home from work the next day and went through the rest of the steps. Don"
"I wish I'd read the reviews about microwaving the peppers because mine did catch fire. Lesson learned. In the end, this was one of the best pork dishes I'd made and will definitely make again. I had a lot left over, but the meat is great in quesadilla's, shredded on a bun with BBQ sauce or added to a stir fry."
" Generic and unrefined? NO. If you don't want to use a Tbsp of Kosher salt then start off with 2 tsp. I've made this recipe numerous times and love the results. If it sits a few days, it's even better. Roll it thin and you'll get a crisp, thin crust pizza that's so very good.""
"I was looking for a recipe similar to what my daughter and I had last night at a restaurant. This was very close. I didn't add the roux because it thickened up beautifully without it. I used ONE chicken cut into sections and just covered the bones with water. Except for the addition of two bay leaves and skimming some of the fat, these were my only changes. The dumplings were yummy and hit the spot. The broth was so good that the dumplings did not need extra seasoning. It would have been too much.