GreenMachine Profile - Allrecipes.com (10461738)

cook's profile

GreenMachine


GreenMachine
 
Home Town:
Living In: Richmond, Virginia, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Mexican, Indian, Italian, Mediterranean, Vegetarian, Dessert
Hobbies: Sewing, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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Whoopie Pies VII
Yummy whoopie pies!
Big, fat, chewy cookies...with mimi M&M's!
Yummy, fresh, colorful, summer pasta salad
San Diego sunset
About this Cook
Avid fan of many hobbies. I love running and working out, taking long walks with my husband, music, dance, sports, photography, sewing, and, obviously, cooking and baking! I'm almost always up for learning a new skill.
My favorite things to cook
I love trying to make new foods. We are close-to-vegetarians, so I love cooking all-veggie meals. I'm trying to learn how to develop a palate, so I try to season everything based on my own taste. But above all, I love baking. It's just so fun and you can't wait to eat it when it's done! I can't wait to expand my family so I have more excuses to bake.
My favorite family cooking traditions
None really so far, but I can't wait to create some once I have children with whom I can share my kitchen! Probably will be based around holidays, though. We don't do "typical Tuesday" meals or anything. Too much routine bums me out.
My cooking triumphs
I can bake a mean cookie. And awesome veggie-packed stews. I've even converted my husband to a soup and stew lover.
My cooking tragedies
My husband and I had moved across the country just weeks prior to Thanksgiving. It was our first big holiday that we could create our own way. I was really excited to prepare our Thanksgiving 'feast' (if you can call it that for two people). My chocolate mousse was killer, but my baked cornish hen died on impact.
Recipe Reviews 6 reviews
Fabulous French Loaves
Not sure if anyone has already stated a definitive hypothesis, but I'm pretty sure that the texture problems (large crumb) are due to All Recipe's modification of the recipe. If you've read the submitter's review that explains the original instructions, the dough is supposed to be stirred over various periods of an hour. However, as I just noticed when I prepared the dough, the All Recipes version calls for the dough to be kneaded which requires a great deal more flour. This is why people are complaining about sticky dough and the need for 1-2 cups extra flour than is called for in the ingredient list. The "stick" problem wouldn't be a factor if you just had to stir as opposed to knead. Now, I am making the dough today for sub-style sandwiches, so I didn't mind if the texture was more dense. Thus, I chose to prepare it by kneading this time. The next time I am looking for a more "authentic" French bread, I will try the original method and update my findings here! Test this out and see if I'm right! Hope this helps.

1 user found this review helpful
Reviewed On: Jul. 29, 2008
Whoopie Pies VII
These whoopie pies are great! If you like "traditional" whoopie pies, this is the recipe for you. The filling is not a sweet buttercream or marshmallow, but fluffy and just the right sweetness. A few tips based on others' reviews: I do not recommend refrigerating the batter before baking, nor does it require time to sit. This makes the 'cookies' come out more dry. If your batter spreads thin while baking, it is not due to the recipe. One element that is key is the cocoa powder. When measuring this, make sure to pack it down (or at least sift it). This will ensure a very chocolatey flavor and keep your batter from coming out too thin. On a similar note, the filling should not come out thin if prepared correctly. I made this on a very hot and humid day and the filling didn't come out runny. Be sure to beat using a mixer (I even used a hand mixer) for the full 20 minutes. Have faith, the filling will come together! And do give this filling a shot. I'm generally opposed to using shortening, but sometimes it's worth it. This filling was really great and worth a try. Finally, these desserts taste great warm, cool from the fridge, and frozen. But be sure to note that the texture of the 'cookie' changes entirely when put in the fridge or freezer (drier and even drier, respectively). Overall, a great recipe for when you want something *special* that reminds you of your childhood. A+

46 users found this review helpful
Reviewed On: Jun. 8, 2008
Stuffed Green Peppers
My family and I loooove this recipe and have made it many times! We make a few changes (like others have suggested): brown rice instead of white, usually we omit the swiss, and using the crushed tomato (as in another reviewer's comments) really adds the extra flavor needed. I, like the recipe poster, ate this meal with meat as a child, but we're close to vegetarians now. Thanks for this delicious version of a classic! It's highly recommended! Helpful hint: I insert 3 toothpicks into each pepper so they don't fall over while baking.

82 users found this review helpful
Reviewed On: May 23, 2008
 
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