Swidgen Profile - Allrecipes.com (10405160)

cook's profile


Home Town: Pennsylvania, USA
Living In:
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian
Hobbies: Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
Oakmont Bakery
Swidgen's First Apple Pie
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 74 reviews
Perfect Pumpkin Pie
I just wanted to point this out- this recipe does not fill a deep-dish pie shell. It is for a regular-sized pie. I couldn't judge it, and I ended up filling my deep-dish pie shell and there's about 3/4" of crust to the top of the shell. It's a nice pie anyway, very easy. Just make sure you don't make the same mistake that I did. I wouldn't mind so much if I wasn't taking it to Thanksgiving dinner tomorrow. It's a little unsightly.

2 users found this review helpful
Reviewed On: Nov. 27, 2013
Chef John's Crab Cakes
Chef John, I've made alot of your recipes and they're always real good so tonight we tried this crab cake recipe. Fabulous! My husband is still raving about them, and I printed out your recipe and put it directly into my "it's a keeper" binder. The taste of the crab meat really shines, and the other ingredients are just like a 'supporting cast' and they don't overpower each other. Which is just how a good crab cake should be! Thanks for the recipe!

0 users found this review helpful
Reviewed On: Mar. 15, 2013
Focaccia Bread
Thanks for this recipe, Terri. We loved the bread. Having no Mozzerella in the house, I had to use Fontina cheese but otherwise I didn't change a single ingredient. I did, however, change the baking method a bit as I do have in my possession both a pizza peel and a baking stone. So I put some corn meal down on the peel first and then slid the loaf onto the hot stone, and it was done in 13 minutes to perfection! I also used my food processor to mix the dough. (Mix the water, yeast, and sugar separately and let it proof for 10 minutes. Put the other ingredients in the processor bowl, and then pour the liquid into the processor slowly until your dough ball is formed.) Your recipe is going into my "Tried-and-True" recipe binder! Thanks!

1 user found this review helpful
Reviewed On: Dec. 27, 2012

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

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

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