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
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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 19 reviews
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.

0 users 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
Chicken and Rice Casserole I
I was looking for this kind of recipe, but most of the ones I saw, I didn't like the look of. This was the one I decided to go with. I did make some tweaks though. I used Cream of Chickena and Mushroom soup, and fresh mushrooms. I also threw in some spices (basil, oregano, parsley, salt and pepper). I cooked the sauce before putting it in the oven, and put the rice in the sauce to let it soften up a bit before baking. This turned out really good though, and I think I've found another regular recipe to add to the rota.

27 users found this review helpful
Reviewed On: Jul. 27, 2008
 
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