SDOUGLAS Profile - (1160073)

cook's profile


Home Town: Waukesha, Wisconsin, USA
Living In: Wichita, Kansas, USA
Member Since: Oct. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Mexican, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 15 reviews
Authentic Enchiladas Verdes
I give the recipe 4 stars as written. I found the tomatillo sauce a little bland for our taste so I amped it up with 6 cloves of garlic, a diced and seeded jalapeno, and two big roasted green chiles. I used Pam to soften my corn tortillas and then I rolled them with chicken, green sauce, and cheese inside. I stacked them in a 9x13 and made about 30 enchiladas (two layers). After the first layer I ladled some green sauce over the enchiladas, then more ladled over the top of the second layer. I covered with foil and baked in a 375 oven for about 30 minutes and TURNED THE OVEN OFF. I removed the foil and covered the enchiladas with a layer of shredded cheese and popped them back in the oven for another 10 minutes to melt the cheese. Holy cow, these are SO YUMMY!! I give the enchiladas I made TEN STARS!!

1 user found this review helpful
Reviewed On: Sep. 15, 2013
Snowballs II
These cookies are awesome, a real throw-back to when I was a kid! I sized them exactly as the recipe directed - one tablespoon - and I got about 4 dozen cookies. I am quite meticulous about cookies and weighed each dough ball out so every single cookie was exactly the same size...15 grams each. I rolled them into balls and spaced them about 1.5" apart on parchment paper, they do not spread much at all. They have to come out of the oven before they look done, I baked them for 12 minutes at 350. THE KEY TO THE COOKIE IS THIS: as soon as the cookie has cooled enough to handle but still hot, they must be rolled in powdered sugar. I used a container with a cup or more of powdered sugar in it; I placed several cookies in the container at one time, put the lid on, and gently turned the container over and around until the cookies were coated. I took them out of the container and put them in a single layer in a 9x13 pan to cool entirely. When completely cool, I put the cookies into a gallon-sized ziplock sealed with plenty of trapped air (so it’s like a pillow) and I gently turned the bag over and again to re-coat the cookies with powdered sugar. COATING THEM TWICE IS A MUST!! Those people who complained about the cookies being dry (you overbaked them!!) or bland (you didn’t coat them twice with powdered sugar!)…you must follow the directions exactly as written and you will be rewarded with a delightful, tasty, perfect holiday cookie! Thanks for the fabulous recipe!!

7 users found this review helpful
Reviewed On: Dec. 27, 2012
Waffles I
HALF THE CALORIES, NO BRAINER!! These waffles are good BUT...I made easy changes to make HUGE improvements to the nutritional value. Instead of 2 eggs I used 3 egg whites and I used skim milk made into buttermilk instead of 2% milk (just add 1-1/2T lemon juice and let sit for 5 minutes). In place of ½ cup of oil I used fat-free vanilla yogurt. I agree with other reviews that the recipe as written is a little bland so instead of 1 tbsp white sugar I used ¼ cup Splenda. I also used 2 tsp of vanilla and about a heaping tsp cinnamon. I can feel GOOD about serving a 195 calorie waffle as opposed to a 400 calorie waffle - especially when my picky husband can't tell the difference!

191 users found this review helpful
Reviewed On: Mar. 8, 2011

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