BANSREEPARIKH Profile - (1177998)

cook's profile


Home Town: La Mirada, California, USA
Living In: Chino Hills, California, USA
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
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Recipe Reviews 85 reviews
Mongolian Strawberry-Orange Juice Smoothie
This was really good! My daughter wanted to make strawberry smoothies, so we picked this recipe...we weren't disappointed. A couple of adjustments that we made...we froze just over a cup of strawberries (filled up the one cup Pyrex measuring cup), used one cup of orange juice, 10 cubes of ice, 2 tablespoons of sugar and 2 tablespoons of shredded coconut (unsweetened). We blended it all together and presto! It was so good and made enough for 3 servings. Yum!!

14 users found this review helpful
Reviewed On: Jun. 24, 2012
Brownies To Die For
This recipe is great. Of course, I'm glad that I read the reviews before I made this, so that I knew that it needed to be made in a 9x13 pan. I used 3 eggs and I baked it for approximately 40 minutes and it came out with a nice texture...firm on top and moist and fudgy on the inside. I did not add the chocolate on top because I felt that it would make an already sweet recipe (because of the entire can of coconut pecan frosting that goes into it) too sweet. I'm glad I made that call because the finished product is very sweet. It's good...but sweet. I am going to cut small pieces of this and serve it for our game day party tomorrow. The sour cream helps with the soft but dense texture, and you can definitely taste the coconut pecan frosting in each bite. Next time I will add the cup of pecans into the batter (didn't have any), as I think that will add a nice crunch to it. Overall, I thought it was a good recipe. I was afraid to try after reading many of the reviews but I'm glad I did. Now the true test will be tomorrow...when the guests eat the brownies!

6 users found this review helpful
Reviewed On: Feb. 5, 2011
Cinnamon Coffee Cake II
This was really, really good. I made a few changes...I made it in a bundt pan, only used one pack of pudding (butterscotch), and substituted pecans for the walnuts. I also used half cinnamon applesauce for half of the oil, to make it healthier. The texture was perfect and the cake was a total hit! Thanks!

4 users found this review helpful
Reviewed On: Aug. 16, 2009
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