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BlueSkies07

Centre, Alabama

Member since Jun 2009

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Reviewed Sweet Corn Pudding

Jul 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used fresh corn and followed the directions faithfully. I had to bake it for slightly longer than an hour for it to set up. The first spoonful, I could see that there was too much water in the dish. The water from the corn caused the cheese, egg, and cream mixture to become "grainy" and not like a pudding at all. It was ok to eat, but not someth"

Saved Recipe German Riesling Soup by Mille®

Sep 1, 2012 on Food.com

Saved Recipe Zwetschgenkuchen (Bavarian Plum Cake) by BecR

Sep 1, 2012 on Food.com

Saved Recipe Bauernbrot (German Farmer Bread) by grunig

Sep 1, 2012 on Food.com

Saved Recipe Crusty Sourdough Rye Bread by Deb's Recipes

Sep 1, 2012 on Food.com

Saved Recipe Tasty-Healthy Whole Spelt Bread by Thorsten

Sep 1, 2012 on Food.com

Saved Recipe Black Forest Cake by SweetySJD

Sep 1, 2012 on Food.com

Saved Recipe Soupa Avgolemono (Egg-Lemon Soup) by truebrit

Sep 1, 2012 on Food.com

Saved Recipe Cracker Barrel Meatloaf by JanJanRice

Sep 1, 2012 on Food.com

Saved Recipe P. F. Chang's Chicken Lettuce Wraps by Lali

Sep 1, 2012 on Food.com

Saved Recipe P. F. Chang's Mongolian Beef by Tish

Sep 1, 2012 on Food.com

Saved Recipe Layered Summer Salad by Lainey6605

Sep 1, 2012 on Food.com

Reviewed Homemade Spaetzle

Dec 24, 2010 in Food Network Community Toolbox on FoodNetwork.com

I make it "nach Hausfrauenart". I use a smooth flat board and a knife. I plop some dough on the board and use the knife to smooth it out and cut thin strips and push them into the boiling water. I learned this technique on German television.

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