Erica Profile - Allrecipes.com (10575227)

cook's profile

Erica


Erica
 
Home Town:
Living In:
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Latte Love
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 12 reviews
Asian Glazed Chicken Thighs
This was SO delicious, and not too greasy/oily like chicken thighs can tend to be. I served it with fried rice and my family loved it. This was very easy to make on a weeknight. I love it when things spend a little time in the oven so I can prep my sides. Next time I will make a larger portion (I made half the recipe), and will probably add more chili sauce or maybe wasabi. I was hoping for a little more heat. I did just a couple of things differently. I substituted balsamic vinegar for rice vinegar, and I roasted my chicken in a cast-iron skillet that has raised grill marks, so the chicken was slightly elevated out of the oil. (Some reviews said the recipe was too oily, but mine was perfect.)

0 users found this review helpful
Reviewed On: Nov. 20, 2013
French Bread
Since I discovered this recipe a couple of years ago (has it really been that long?), I have been making delicious loaves of bread. I often switch it up just a little bit by adding herbs, cheese, or some whole grains to the recipe. Yum! Thank you for posting this.

1 user found this review helpful
Reviewed On: Nov. 23, 2010
Sourdough Starter
This worked out really well. The reason I'm giving 4 stars instead of 5 is that the directions were a bit confusing and seemed a little incomplete. But after reading up on sourdough starters I decided to try this one. It might not be a "true" sourdough, but that doesn't bother me - I just want to eat some bred. I fed my starter one cup of all-purpose flour and one cup of warm water (110 degrees F) once a day for four days. On day four I came home and it smelled like beer, which I took as a sign that it was fermented enough for it's first bake. After the first use, I fed the starter, whisked some air into it, then put the lid on my container and put it in the fridge. After a week I took it out again and it had that light brown liquid that it talks about in the recipe. I stirred it in, put 4 cups of the starter (I had a lot because I wanted some to share) in a fresh bowl, added 4 cups water and 4 cups flour (1 cup of flour was rye flour, because I hear that sourdough starters can really get going with a little rye flour added to it). I bubbled up just fine in a couple hours. One more feeding and it's ready for baking.

11 users found this review helpful
Reviewed On: Jan. 20, 2010
 
ADVERTISEMENT

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