MLPS Profile - Allrecipes.com (10708513)

cook's profile

MLPS


MLPS
 
Home Town:
Living In: Boston, Massachusetts, USA
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert
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Recipe Reviews 18 reviews
Amazing Whole Wheat Pizza Crust
If you're looking for a crispy whole wheat crust, look no further. Following the recommendations of others, I used only whole wheat flour (3 cups) and used white flour only for dusting the counter. I made 4 smaller pizzas with thin crusts. Dusting the pizza stone or tray with semolina flour/cornmeal works really well to keep it from sticking and gives it that pizza-restaurant taste. I baked the crusts on their own first at 550F for about 4 minutes, and then baked again at same temp with toppings for about 5 minutes. Yum!

3 users found this review helpful
Reviewed On: Dec. 6, 2010
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
What a delicious recipe! I made a few changes of my own (added feta, mushrooms) and a few changes recommended by others (doubled shallots, chickpeas and green onions). This really is a terrifically light and refreshing way to use up your swiss chard. This recipe is definitely a keeper.

2 users found this review helpful
Reviewed On: Dec. 6, 2010
Buttermilk Scones
This is a great basic scone recipe, allowing you to modify as desired. They are not sweet, as others have mentioned, but could certainly be made sweet with some sugar or honey. I substituted half the flour with wheat flour and added some wheat germ for nutrition. I also added almonds and craisins. They turned out beautifully soft and airy. Next time I will probably add some sugar for sweetness, but am happy with how they turned out.

3 users found this review helpful
Reviewed On: Nov. 3, 2010
 
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