Philip Profile - (10230840)

cook's profile


Home Town:
Living In: North Plains, Oregon, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music
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Blog...  5 posts
Aug. 15, 2014 4:33 pm 
Updated: Aug. 25, 2014 5:54 pm
It's a fun thing for most Americans (and lots of international peoples) to leave their homes and "rough it" for a small time (or not-so-small time) during parts of the year. We take ourselves, our families or our friends out to sport-camp, recreation-camp or just relax-camp (as I call the… MORE
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From The Blog:  Phillard's kitchen
Mango/Lime/Cinnamon Rum Liqueur
About this Cook
I have been cooking and baking since I can remember, being taught by various sources, like parents, grandparents, uncles, aunts, friends and on-the-go professionals. I still love it!
My favorite things to cook
Home-cooked meals are the way to go, but still presentable in a way that doesn't make the food look like slop. I like cooking with meats, now especially grilling in smoker BBQ's. I love thick and creamy stews and soups, especially in the winter season. Delicious delectables are always on my mind, too!
My favorite family cooking traditions
Traditions? Probably Thanksgiving and Christmas. I love both of those holidays. They allow people to shine in their newly acquired cooking abilities. Family from all over gets to add a hand at the stove and ovens, and you'll be surprised at how much you can teach...and learn!
My cooking triumphs
I recently succeeded in making several perfect sheets of toffee. The consistency was perfect, not too hard, no burnt-flavor. Topping it off with just the right kind of chocolate was easy enough, but many loved it, and I have made it many times since.
My cooking tragedies
Oh, the same with Toffee - I did not cook it long enough the first time, I'm afraid. So much butter and sugar, and 30 dollars worth of chocolate wasted. I can admit it was a humbling experience...I say, keep it simple with the ingredient, especially while making something that is consumed so greedily by others :)
Recipe Reviews 31 reviews
Chocolate Coconut Cream Cheese Frosting
This recipe was perfect - let me tell you why. First, if following the recipe exactly, it sets perfectly. Make sure your cream cheese, butter and milk are blended well together. You may have to scrape the bowl a few times in order to get every morsel of each the butter and cream cheese blended. After you mix the coco and coconut together (once again scraping the bowl so everything is well mixed), it will seem like it's too thick. This is NORMAL. Do NOT add any more liquid ingredients to thin it out. When you add the sugar, the mix actually thins a bit. You'd think it was the opposite way around, but I assure you it is not. Not only does it thin to perfect spreading consistency, the added sugar gives it a beautiful glossy satin look. This recipe is amazing not only because it sets to well, but because of its flavor. Think of it - 1.5 cups of powdered sugar is unheard of in most quick frosting recipes. This frosting is creamy and sweet, but only lightly and not overpoweringly cloying like many other sugary frostings. Make it - you will love it.

6 users found this review helpful
Reviewed On: Aug. 24, 2013
Creamy Rice Pudding
This is such a simple and sweet little dish that makes everyone feel warm, especially on those cool autumn or cold winter nights. It's good all year round. If you follow the directions precisely, you'll get excellent results. The type of rice truly does make a difference. Long grain rice is a completely different texture than, say, short grain rice. I noticed a creamier and thicker texture with short-grained right as opposed to long-grained. It has to do with the starch content in the rice itself. A small addition that I make to my rice pudding (and it is well loved) - Take 1/4 cup of dried, pitted cherries (you can chop them up if you want) and add to a small sautee pan. Take about 1/8th (2 tablespoons) cup of drinking sherry (I use amontillado, only because it's always in my house - slightly sweet, slightly dry) and pour over the cherries. Saute until the sherry is cooked off into a thicker liquid (or until the cherries absorb the sherry). Add your sherried-cherries when you add the butter and vanilla to the recipe. Depending on the type of cherries you use, they add a different sweetness as well as a tartness. The sherry adds sweetness and a richness that cannot be matched!

3 users found this review helpful
Reviewed On: May 11, 2012
Hot German Potato Salad III
This was fabulous. The recipe was fabulous in and of itself and my guests were raving about this recipe. The only modification I would make next time is to add 50% more potatoes and double the "sauce." Likewise, I would add a teaspoon or two of dried mustard seed - It gives it a more traditional flavoring. I like my hot german potato salad a bit on the saucy side - getting it too dry is so "blegh." Might as well boil plain potatoes and eat them right out of the pain with only a dash of salt and other flavor. But it IS the best recipe base I have ever used, and was well loved by those I served. (made a German dinner - Bratwurst, German potato salad, braised red cabbage, sauerkraut and Brussels sprouts.)

3 users found this review helpful
Reviewed On: Nov. 24, 2011
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