Comments for Wannabe Chef Steph

Comment on Grandma Shirley’s Swedish Kringle by Reba

Reba — Sat, 26 Nov 2011 16:21:20 +0000

This is cool! What a lovely tribute and a bonus that we receive such a thoughtful tried and true recipe. Thank you.

Comment on Grandma Shirley’s Swedish Kringle by Laura

Laura — Mon, 24 Oct 2011 18:41:15 +0000

What a wonderful recipe! Thank your grandmother, please, and let her know I not only copied her recipe, but also her picture onto my recipe card!

Comment on Test kitchen: Aebleskiver! by Anonymous

Anonymous — Tue, 23 Aug 2011 22:35:56 +0000

How did you prepare the bacon cheeseburger?

Comment on Grandma Shirley’s Swedish Kringle by Shirley

Shirley — Tue, 15 Feb 2011 19:01:00 +0000

My original recipe is from a neighbor, dated Dec. 4, 1973. I make it every year at Christmas time. I decorate it with cut up red & green marischino cherries – very festive. One year I thought that my kids (now adults) wouldn’t care. Boy, did I hear from them as they looked for it. I don’t fail to make it ever again! If you like almond flavoring, like I do, you’ll love this! Of course, I am of Swedish ancestry!

Comment on Spicy Mexican Chicken Soup by switty23

switty23 — Wed, 09 Feb 2011 18:42:28 +0000

Hey Becca! Here are some answers to your questions:

1. The tortilla strips actually disintegrate into the soup and make it thicker. I had the same question myself and I could be doing it wrong but I view them as a thickening agent.

2. I think you could probably add the tomato paste anytime after you add the chicken stock. I wisk it in to avoid clumps of super concentrated tomato flavor. You could also add after the puree, totally up to you.

I hope you enjoy it, it is a favorite in my house. Let me know if you have any more questions!

Steph

Comment on Spicy Mexican Chicken Soup by becca

becca — Wed, 09 Feb 2011 18:25:45 +0000

looks delish but I have a couple questions. 1. do you mean you put the tortilla strips in the soup and let them both in there for the 25 mins? how do they not get soggy and disintegrate? I would think thtey would get baked then put on top? and 2. do you add the tomato paste RIGHT AFTER you add the chicken stock etc., or do you have to cook the chicken stock part for a bit then add the tomatoes and puree in after? I am just confused of that bc of the picture in the middle of that section… i dont know if they are supposed to go together or not. Thanks,… look forward to making it.

Becca

Comment on Grandma Shirley’s Swedish Kringle by Pat Gustafson

Pat Gustafson — Sat, 06 Nov 2010 18:34:50 +0000

this kringle receipe is very easy and delicious! but, if you are not a cook, you can order from OH Danish Bakery, 800-709-4009

Comment on Test kitchen: Aebleskiver! by Anonymous

Anonymous — Fri, 05 Nov 2010 16:54:18 +0000

bought my pan from lakeland brent cross used an icecream scoop to drop in mixture brilliant love it nuttella is best trish

Comment on Test kitchen: Aebleskiver! by switty23

switty23 — Sat, 03 Apr 2010 23:02:24 +0000

Hey Simon! I’m sure you can find them online. Can you order Williams and Sanoma online in the UK? They have a nice teflon version: http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-pan/?pkey=x|4|1||4|aebleskiver||0&cm_src=SCH. As I understand it, aebleskivers are Danish in origin. If I come across anything I’ll definitely let you know!

Comment on Test kitchen: Aebleskiver! by Simon Wigg

Simon Wigg — Thu, 01 Apr 2010 01:47:29 +0000

Where can I get an aebleskiver pan in the UK