flyingcook Profile - (11392983)

cook's profile


Home Town:
Living In:
Member Since: Dec. 2009
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
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 6 reviews
Swedish Rye Bread I
Excellent result, this is a good recipe for a first try at rye. I made my usual substitutions- water for milk, white sugar as the sweetener, lard as the shortening, add caraway seeds to the dough. I use 3 rises and bake at 375 till the internal loaf is 190.

2 users found this review helpful
Reviewed On: Jan. 30, 2010
Finnish Pulla
I scaled the recipe to 2 loaves. Substitutions - water in place of milk, slightly reduced the sugar, lard in place of butter, 50% more cardamom. 3 rises. whole egg only wash. 3 strand braid baked at 375 till internal temperature of the loaf is 190. 5 star result with a unique flavor (never tasted cardamom before). Great crumb, great crust, everybody I gave a sample to liked it. Will make again if I need a dessert type of bread. Probably will add a glaze or granulated sugar to the egg wash, cardamom and sweet go together, I think.

4 users found this review helpful
Reviewed On: Jan. 30, 2010
The Best Chicken Fried Steak
My California in-laws had never eaten CFS before, and they went nuts over these. I'm not a gravy fan, so I didn't make a gravy for them, and nobody missed not having one. Followed the recipe except I deep fried the coated cube steak in lard at 375F. On smaller steaks (say 3 ounce pieces or less) the coating always stays intact and the meat comes out perfect - amazingly moist and tender for cube steak. The Tabasco gives it a nice pepper flavor without being too strong. Oil absorption is miminal. Nephew can't wait for me to return and cook these again.

0 users found this review helpful
Reviewed On: Jan. 1, 2010

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

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