Julie Profile - Allrecipes.com (10633874)

cook's profile


Home Town: Raynham, Massachusetts, USA
Living In:
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Italian, Dessert, Quick & Easy
Hobbies: Music, Painting/Drawing
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Asian Coconut Rice with Snow Pea Pods & Baby Corns
About this Cook
I'm a college student who might be spending a little more time on cooking for my roommate & I than doing schoolwork.
My favorite things to cook
Desserts (crepes, cheesecakes, etc), breads (cinnamon rolls, french bread, loaves, etc), pizza, rice (my staple food, eaten 4-6 days out of the week), pasta (when I'm lazy), chicken (w/ the rice), and deep fried mozzarella sticks (every once in a great while when mozzarella cheese blocks go on sale).
Recipe Reviews 4 reviews
Decorator Frosting
Great easy to make frosting with the right consistency. I found it to be a little too sweet and i was using a substansial amount on a cake, so i melted down semi-sweet chocolate and mixed it in. It was perfect!! Also gave it a nice brown colour. (I don't like food colouring.)

0 users found this review helpful
Reviewed On: Nov. 13, 2007
Cream of Coconut Cake
As for making it directly from the recipe listed, this cake tastes no different than making it straight from the box. If you use just the coconut cream, sure it tastes good from the can, but it just gets so overwhelmed by the cake mix. I even tried putting it in the frosting (and I made a chocolate decorator frosting with some too) and I just couldn't taste it. I just don't think it's concentrated enough to use it as a flavouring in such small amounts with tons and tons of sugar just kind of ruining the flavour. So, overall: the cake was good, but hardly a coconut cake. Tastes nothing like coconut without modifications to the recipe.

1 user found this review helpful
Reviewed On: Nov. 13, 2007
Asian Coconut Rice
I reduced the recipe to 2 servings to make it for myself for lunch. I added a little more water based on what people said - I don't know, I found it kind of unnecessary. It came out a little mushy but that's just because I added extra liquid. It's a good-tasting alternative to just plain jasmine rice, but I wouldn't make it all the time due to the extra fat&etc it adds. Next time I'm going to use 1/2 the amount of coconut milk to lessen the fat & add a subtle flavour.

0 users found this review helpful
Reviewed On: Oct. 17, 2007

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