P.L. Profile - Allrecipes.com (10031896)

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P.L.


P.L.
 
Living In: San Leandro, California, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests:
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About this Cook
Some of my most successful dishes have been ones where I've taken a basic recipe and added to it. I cook like my mom, no measuring, so it's a challenge to sometimes pass recipes on...There are times I DO NOT feel like cooking, and other times when I'll make a feast and have to have people come over in order to make a dent.
My favorite things to cook
Thai food, food with complex flavors
My favorite family cooking traditions
Seasoning the cooking oil with garlic- everything tastes better with garlic. My mom makes the best savory sticky rice and Chinese tamales...yummmm
My cooking triumphs
My Chinese Chicken salad based on my mom's recipe but added to, my artichoke dip (addictive), my baked brie
My cooking tragedies
a Christmas Persimmon pudding that stayed wet and mushy- a smoked thanksgiving turkey that we ended up having for dessert
Recipe Reviews 35 reviews
Scented Applesauce-Cinnamon Ornaments
Made these and sold them during a fundraiser. Everyone asked if they were edible. Couple of hints- "flour" your board and rolling pin with extra cinnamon so it doesn't stick. I used glitter glue and a flat head tooth pick to make the holes for the mini ornaments. A skinny stirring straw could work too. I ended up baking at 220 degrees with my oven because 200 took too long. It will come off the pan when it is dry enough, if you try to scrape it off, it will crack. The middle will appear dark on the underside if it is not completely dry. Fun to do.

7 users found this review helpful
Reviewed On: Dec. 12, 2011
Kitchen Sink Cookies
substituted most of the oil with unsweetened applesauce and the cookie came out nicely. also added peanut butter to the wet mix and doubled the oats. Thumbs up from kiddos and hubby.

2 users found this review helpful
Reviewed On: Sep. 10, 2011
Tres Leches (Milk Cake)
I've not tasted a tres leche cake prior to making it- but it fit with our luncheon theme and I wanted to try it but I had to make a few modifications- it smelled really eggy after it was baked, and the topping was too sweet, so I added a second batch of plain whipped cream to the topping and a teaspoon of rum extract in addition to the vanilla, and sprinkled with cinnamon and chocolate shavings- had a co-worker say it was better than her tres leche wedding cake. It was moist without being soggy and the eggy taste wasn't apparent. cake was refridgerated overnite. would make again. update: I've made this cake 4 times and each time it's come out different. 2x the milk did not soak, with the cake being dense and not rising (though i used baking soda which was successful previously), 2 other times the cake texture was different. People liked it anyway, but frustrating for me...update: I've made this cake 4 times and each time it's come out different. 2x the milk did not soak, with the cake being dense and not rising (though i used baking soda which was successful previously), 2 other times the cake texture was different. People liked it anyway, but frustrating for me...Update: I've made this 3 more times and each time it's come out differently. 2x it did not absorb the liquid and the cake was dense, (though I used baking soda as previously) other times the texture of the cake was different. people still liked it but frustrating for me not having consistencey

0 users found this review helpful
Reviewed On: Oct. 25, 2010
 
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