AKCHILD Profile - Allrecipes.com (1246422)

cook's profile

AKCHILD


AKCHILD
 
Home Town: White Salmon, Washington, USA
Living In: Alexandria, Virginia, USA
Member Since: Sep. 2002
Cooking Level: Not Rated
Cooking Interests: Mexican
Hobbies:
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  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Gyoza
  • Gyoza  
    By: Mersi
  • Kitchen Approved
About this Cook
I'm not actually that fond of cooking. And I'm kind of a picky eater, so it's not fair to say that I'm an eater. I'm more interested in cerebral pursuits, but I usually end up doing the cooking at home, whether I want to or not.
My favorite things to cook
I like Mexican food. It's easy and delicious. Anything that doesn't take much effort is my friend, though I do prefer baking to cooking.
Recipe Reviews 21 reviews
Pie Cake
I made this for my husband for his birthday. He really loves apple pie, so I used apples. I also made my own apple compote instead of buying canned filling. It turned out really good, so when we did a bake sale at work, I made this into cupcakes, and topped them with vanilla buttercream sprinkled with cinnamon sugar. They were an instant hit! One co-worker even bought six of them.

0 users found this review helpful
Reviewed On: Oct. 29, 2014
Five Ingredient Ice Cream
I followed the directions exactly, and this came out really wonderful. I paired it with an apple pie cake (yes, you read that correctly), and it very nice. Some of the other posters noted the ice cream came out hard, but it didn't turn out that way for me. It was smooth and creamy. I suspect it's a matter of how well you whip the cream and fold in the milk mixture. Folding can be difficult. As others have said, use real vanilla and not imitation. This will give you full flavor. I'm going to try to some other flavorings next, including one made with chocolate ganache.

1 user found this review helpful
Reviewed On: May 24, 2014
Bob's Slow Cooker Braciole
Very yummy! I pretty much followed the recipe on this one, but I did make my own marinara sauce based on my father-in-law's wonderful Bolonaise. I only gave it four stars because I wasn't that fond of the egg/breadcrumb filling. I didn't feel it added anything to the meat. I think if I do this again, I might go without that, and do as another poster said by rubbing garlic and spices into the meat. Beyond that, it was wonderful, and we didn't have any leftovers of the meat. If you want to pair this with a nice side, try a simple pasta salad. It works really well.

4 users found this review helpful
Reviewed On: Jan. 31, 2011
 
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