joyful Profile - Allrecipes.com (10330388)

cook's profile

joyful


joyful
 
Home Town: Washington, USA
Living In:
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Venice
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Pumpkin Cake II
Delicious!! So moist and yummy. As other reviewers have suggested, I substituted unsweetened applesauce for all of the oil, and added more spices (1/2 tsp ground cloves, 1/2 tsp nutmeg and 1/2 tsp allspice). I topped the cake with a basic vanilla frosting with cinnamon whipped in. Would be delicious with fresh whipped cream with cinnamon, too! I will definitely make this again.

4 users found this review helpful
Reviewed On: Nov. 5, 2008
Chicken Pot Pie VIII
The filling in this pie is absolutely perfect and delicious. We're not mushroom people, so I subbed some other vegetables. Do yourself a favor, though, and use a different pie crust recipe! This particular crust is super finicky and falls apart at nothing. I followed the crust recipe to a T and after I rolled the crust out, it would not come up in one piece. I ended up pressing it in pieces into the bottom of the pan. To get the top crust on, I rolled the dough out on a piece of floured wax paper, covered it with seran wrap, put it back in the fridge until I needed it, then flipped it on top. It still broke apart a little, but at least it was easier to repair.

1 user found this review helpful
Reviewed On: Sep. 17, 2008
Baked Brie with Caramelized Onions
I made a very similar version of this recipe last night and took it to a ladies get-together. My recipe varied a bit although its hard to go wrong with these ingredients. I cut a 15 oz round of brie in half horizontally, topped with a few tablespoons of apricot preserves, then topped that with carmelized onions mixed with roasted chopped walnuts. Then I added the second half of the brie and used the same toppings (apricot, onion/walnuts). I didn't use as much butter when I carmelized the onions - only about 2 Tbs - and I cooked them very slowly for about 15 minutes before adding a spoonful of sugar and letting them cook covered for 10 more minutes and adding the walnuts. I also used thawed Phyllo dough (4 sheets brushed with butter) to wrap the brie. I served this with sliced baguette bread and crackers, with sliced Asian pears on the side. Yummm.. this was met with rave reviews!!

43 users found this review helpful
Reviewed On: May 9, 2007
 
ADVERTISEMENT

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States