(ME) Profile - Allrecipes.com (1141085)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: D.C., USA
Member Since: Nov. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Kids
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music
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Chocolate Moose
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Recipe Reviews 23 reviews
Whipped Cream Frosting
This wasn't exactly the recipe I was looking for, but it ended up to be one of those "golden mistakes" . This is not the type of whipped cream frosting that one would find at a bakery, but it has this nice tang to it that reminds me of cheese kolacky filling. In fact, that inspired me to add a tiny bit of lemon juice to it that really complimented the strawberry filling in the cupcakes I baked. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Sep. 5, 2013
Elegant Penne with Asparagus and Shrimp
This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe!

25 users found this review helpful
Reviewed On: Feb. 8, 2011
Creamy Au Gratin Potatoes
This is exactly the recipe I was looking for! I noticed some people were saying that the sauce was missing something. I usually add 2 things to the roux (flour and butter mix): garlic powder and mustard powder. Very good recipe! Thanks!

0 users found this review helpful
Reviewed On: Feb. 2, 2009

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