ash.schrantz Profile - (11060568)

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Home Town:
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Member Since: Nov. 2009
Cooking Level: Intermediate
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Hobbies: Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
I'm a college student who's been cooking ever since I was allowed to turn on the oven. I love cooking- I'm always whipping something up for people I care about, and I love trying new things.
My favorite things to cook
My favorite thing to cook was also my first 'original' customized recipe: My five cheese lasagna with meat sauce.
My cooking tragedies
I remember a few Thanksgivings ago, I cooked two huge pumpkin pies- the batter was smooth, the crust was perfect, and they looked wonderful.. But after waay too long in the oven, they still weren't cooked! Finally, they set, and I set them aside. When the time was right, I served them.. It turned out, I had forgotten the sugar. I've rarely felt so silly!
Recipe Reviews 3 reviews
Stuffed Green Peppers I
Made this recipe the other night, and, I have to admit, I'm glad that I instinctively made changes before I even begun.. First of all, boiling the peppers seemed a bit unnecessary to me- I didn't want my peppers mushy, so I didn't do that. (Great decision, by the way- the peppers came out just the right combination of cooked while retaining that firm texture and crunch that only fresh peppers have!) Also, changed what I put in; along with the proportions (though, to be fair, it depends on the size of your peppers, right?) Instead of the condensed tomato soup, the water, and the whole tomatoes, I added a big jar of extra chunky tomato sauce, since I was pressed for time, mixing it in with the rice right after it was done cooking, and keeping it on low. I also added a bit of cayenne pepper, kept the Worcestershire. Filled the peppers with the premixed beef & rice (made sure it was hot first) and slid into the oven- DID not add any cheese until the last minutes, when I slapped a slice of provolone over each pepper & cranked the oven up to 400 degrees; when the cheese was melted to the desired consistency, the peppers were done! A tip: if you are like a few members in my family, and you really like these with a strong tomato taste, a lower sodium, easier solution than condensed soup would be tomato paste--because the worst you have to do is add a little water and boil it off if you feel you've added too much, and it really gives you the most flavor for the least effort.

4 users found this review helpful
Reviewed On: Jun. 4, 2010
Monkey Bread I
What Happened to My Monkey Bread?!? Made this recipe a few days ago, and I have to say, I wish I could give it more stars, but something went wrong--and I know I measured everything, & followed all the steps, so I just can't give this recipe more than three stars until I get some feedback on what could have happened! First of all, I coated all the pieces in the cinnamon sugar mix before arranging them in the pan, and then, I cooked the brown sugar and butter before pouring it onto the biscuit dough pieces. Here's what happened: Upon coming out of the oven, the bread had a few issues; the big one being that the brown sugar/ butter mixture had failed to go anywhere but on the top and into a few of the first crevices between the little pieces.. Also, all those little pieces that were so lovingly and carefully fully coated with cinnamon and sugar mysteriously weren't anymore- it was as if the cinnamon/ sugar between a lot of them had simply disappeared.. So, instead of having this wonderful pull-apart concoction, I ended up with some sort of mutant (but great tasting, I'll admit) coffee cake... I had to cut it, since it had all but melded together, and that sort of defeats the purpose of all the prep to make it a finger food... So, anyone have any insight on what went wrong? Because, again, I swear I followed everything to the T!!

0 users found this review helpful
Reviewed On: Jun. 4, 2010
Cream of Chicken with Wild Rice Soup
I have searched everywhere for a soup that matched the wonderful taste of Panera's Cream of Chicken and Wild Rice and this is it-- I made a few changes, though- First, I exchanged the water with Chicken broth, got rid of the cubes, and, in place of the mushrooms and onions I added carrots & peas I had boiled for about 10 minutes before adding them (it seemed to make it more child friendly). I also found those packages of precooked diced chicken breast at the grocery store- used two packages, as well as Uncle Ben's Wild Rice mix instead of plain old wild rice. I also added Spice Islands garlic and herb mix to counteract the natural sweetness of the chicken. I wanted mine really creamy so I exchanged one of the cups of milk for a cup of cream-delish! These changes saved a lot of time and some of them actually enhanced the flavor of this amazing recipe! My friend's fourteen year old sister came back for thirds and she's the pickiest eater in the world. I will DEFINATELY be making this a lot in the future- especially over those chilly winter months! Thanks again!!!

11 users found this review helpful
Reviewed On: Dec. 2, 2009

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