LADYHEN Profile - Allrecipes.com (1230158)

cook's profile

LADYHEN


LADYHEN
 
Home Town: Easton/Fresno, California, USA
Living In: Lincolnton, North Carolina, USA
Member Since: Apr. 2002
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Gardening, Photography, Reading Books, Painting/Drawing
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Grandma Ople would be proud!
Mochiko Chicken
Birthday Cake!
About this Cook
Wife, mom, and innkeeper.
My favorite things to cook
Breakfast/Brunch is my specialty, but I love cooking all sorts of things, as well as baking cakes, pies and cookies.
My favorite family cooking traditions
I have wonderful holiday memories of my mother and grandmothers.
My cooking triumphs
I absolutely love it when I make and decorate a cake and it comes out perfectly.
My cooking tragedies
I once attempted to make fried pies - only to have the crust dissolve upon hitting the oil. OOPS! I still want to make them, but am scared to have the same thing happen again.
Recipe Reviews 17 reviews
Special Buttercream Frosting
AWESOME recipe just as is! You can also add a bit of butter flavoring and almond extract for a more bakery like taste. Or cocoa powder to make it chocolate. YUM YUM YUM!

2 users found this review helpful
Reviewed On: May 11, 2012
Crispy and Creamy Doughnuts
These were very light and fluffy and the glaze was the perfect compliment. Next time I will double the glaze and dip the donuts into it instead of drizzling.

4 users found this review helpful
Reviewed On: Jan. 24, 2011
Chicken and Bowtie Pasta with Asiago Cream Sauce
This was an AWESOME recipe! I just used 2 cups of heavy whipping cream and did include a whole boullion cube. I also used baby portabello mushrooms, precooked bacon (in place of the proscuitto), and precooked chicken. This made the recipe very quick and easy to prepare and it definitely compared to a restaurant meal. Next time, I'll bake the chicken and cut it up ahead of time (only because I think the precooked was salty tasting). This one is a keeper - will be perfect for serving guests! UPDATE: I made this recipe again tonight. This time, I used bone-in chicken breasts that I had seasoned and baked in the oven ahead of time and also used the prosciutto as in the original recipe. While the chicken was an improvement over "premade" from the store, the prosciutto has a salami-like taste that I feel does not really compliment this dish. At least it doesn't compliment it as well as bacon does. I also added some chopped spinach leaves to cook with the mushrooms and it was a pleasant addition.

6 users found this review helpful
Reviewed On: Sep. 30, 2010
 
Published Recipes
 
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