Allrecipes Home > The Buzz > Cooks > Erin

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

This was the BEST! My 10 y.o. cousin and I made this the other day. She actually did all the work, I just did the stove work. It was very very hard not to eat it before it was completely cool. One note: make sure you use a pan that is one piece. I made this again later, using my two-piece pan, and I got a lot of syrup that I had to burn of the bottom of my oven. But still turned out awesome! UPDATE: I recently made this for my coworkers and used Splenda Brown Sugar Blend (1/2 cup) instead of regular brown sugar (1 cup). It tasted practically the same and was gone before lunch time.

Was this review helpful? [ YES ]
0 users found this review helpful

Wonton Soup

Reviewed: Mar. 16, 2006

Very good, and rather easy to make. I nixed the shrimp (it's a texture thing) and used ground ginger (I don't like a lot of ginger taste). I tried them fried and in soup. The only drawbacks were that they were too sweet, like the wontons from places other than my regular one, and the wrappers were too thin for my taste. I think next time I will get rid of the sugar, and use eggroll wrappers instead. I would definately make these again though.

Was this review helpful? [ YES ]
2 users found this review helpful

Potato Leek Soup III

Reviewed: Jan. 1, 2006

Absolultly wonderful. I added a dash of tabsco with the leeks (for a very very small hint of flavor) and used my immersion blender at the end, leaving a few little chunks of potato. It reminds me of when I was in Ireland.

Was this review helpful? [ YES ]
4 users found this review helpful

Baklava

Reviewed: Dec. 23, 2005

This is the best recipe! I followed the suggestions of cool syrup over hot pastry and it turned out fabulous. For some reason, I only used half the pastry, but that may just be me. I also used splenda (not the half and half version) for the syrup, and people could not believe that the syrup wasn't made with sugar. This is a must make for people who love baklava. So easy.

Was this review helpful? [ YES ]
3 users found this review helpful

Chinese Restaurant Almond Cookies

Reviewed: Aug. 27, 2005

I've made these a number of times and they are absolutly wonderful. I always up the extract by at least 3 fold. For those that have crumbly dough, maybe try using a larger egg (like jumbo). It could add just enough moisture to help keep it together.

Was this review helpful? [ YES ]
25 users found this review helpful