daveharris Profile - Allrecipes.com (10870503)

cook's profile


Home Town: Foley, Alabama, USA
Living In: Atlanta, Georgia, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Photography, Reading Books, Music
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About this Cook
Just a single guy in Atlanta, musician and software developer. Wish I had more time to cook.
My favorite things to cook
Being from the south with two working parents, I really enjoy casseroles of all kinds. It's like a meal in a pan, easy setup, easy cleanup, and is a hearty dish. I lack the palate for a lot of fancy foods, but prefer picking out rich, simple tastes. I also enjoy experimenting with mexican foods (since you can't go wrong), and like to bake.
My cooking triumphs
Nothing particularly exciting, I've managed to come up with several recipes from the kitchen cabinet, each one a minor success.
My cooking tragedies
Too numerous to count. :) I've had several chinese takeout meals due to a bad idea. But, those are also some of the best learning experiences...
Recipe Reviews 4 reviews
Banana Banana Bread
This had a wonderful taste, but it was too subtle! I wound up using light brown sugar, and think that was the wrong way to go. I may try it again with dark brown sugar to see if that brings out the flavors better. I did add cinnamon and nutmeg, as well as walnuts. Actually, the subtle taste made it perfect for a quick breakfast, as it wasn't too sweet. It was awesome toasted with a thin layer of peanut butter! I'd make it again just to have more of that.

0 users found this review helpful
Reviewed On: Oct. 20, 2006
Pasta/Pizza Sauce
To me, this was just average. It tasted like it had a little too much garlic and sugar. I also used generic red cooking wine, which probably didn't help. Don't get me wrong, this sauce went pretty good on a homemade pizza, but I wouldn't use it over pasta.

0 users found this review helpful
Reviewed On: Oct. 20, 2006
Pizza Crust for the Bread Machine II
This is by far the best pizza crust I've done in my bread machine. It came out perfect. I made the recipe as listed, only added a teaspoon vital wheat gluten and some spices (oregano, crushed red pepper). After the dough cycle, I let the dough ball rest (covered) for a few minutes, then punch out into a little circle. I stop, let it bounce back a little bit and rest (covered) for a few minutes, and punch it out bigger. Do several of those cycles and you can easily get 14-16" out of it. The object is to give it some TLC and gradually get the crust to take shape, not forcing it. I don't toss my crusts, but I'm sure you can do that too. When the dough is formed, I brush a mixture of olive oil and italian seasoning on it, and poke the crust all over with a toothpick (to prevent massive bubbles, unless you like those). The oil and holes prevent the crust from rising super high. I then put it in the oven's bottom rack until the bottom is just crispy, remove it, and lightly sprinkle fresh parmesan and romano cheese on it, put it back in the oven until the cheese cooks a bit. Remove and put your sauce, cheese, and toppings on it. Best pizza ever. Even if your sauce is terrible, people will comment on how good the crust is. And much cheaper than delivery! UPDATE: I have made pizza using this crust more than 50 times now, and you really can't even mess it up with substitutions and additional ingredients. I typically add spices to the dough itself, and also put some spices onto the cru

113 users found this review helpful
Reviewed On: Oct. 16, 2006

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