Ryan Profile - Allrecipes.com (10527017)

cook's profile


Home Town: Massillon, Ohio, USA
Living In: Chicago, Illinois, USA
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Nouvelle, Mediterranean, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Photography, Reading Books, Charity Work
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Recipe Reviews 10 reviews
Peppy's Pita Bread
This is a great base recipe. I use whole wheat flour for everything so I added just a pinch more yeast and sugar to get a good rise. I also had to let my dough sit longer to double, that's the nature of whole wheat. I added a few shakes of garlic powder and paprika to the flour before adding the proofed sugar/yeast/water. The pita turned out fantastic. A tip on rising bread dough. Before you begin mixing ingredients, turn your oven to 180. As soon as it reaches temp, turn it off. then begin mixing and you will have a great space to rise the dough.

13 users found this review helpful
Reviewed On: Apr. 13, 2012
Mom's Red Scalloped Potatoes
It doesn't burst with flavor, but it is a very tasty side dish that i will make again. next time i'll just shred the potatoes into the baking dish and stop when it is almost full. 8 large reds is too much for one pan. I will also stir the sauce into the potatoes next time. the recipe doesn't state so, but it is a very necessary step. The sauce is quick and easy. I'll use more garlic next time, and a Sharp cheddar to enhance the flavor more. Overall this dish was a big hit and served as a wonderful side with a steak dinner.

5 users found this review helpful
Reviewed On: Jan. 18, 2011
Parmesan Crusted Salmon
This recipe is great. My kids loved the Salmon too, and they usually don't care for it. I did need to run two pans of the reduction to fit all the salmon at once. There was a lot of crust mix left over so I would probably cut it in half next time. I'm also going to use fresh herbs to really spike the flavor. I don't know if i would use a Riesling for cooking it, might be too sweet, but I'd pour some with my meal! As far as wine reductions go, this is a very flavorful sauce. I found that if I moved the onions out of the way for the flip, the crust got very crunchy as it was directly on the pan.

3 users found this review helpful
Reviewed On: Jan. 18, 2011
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