JB Profile - Allrecipes.com (13239746)

cook's profile


Home Town: Metro Detroit, Michigan, USA
Living In:
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Quick & Easy
Hobbies: Photography, Reading Books
Recipe Box 2 recipes
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About this Cook
I have a love/hate relationship with carbs. I'm either baking bread, or looking for a low-carb treat. I'm kind of bi-polar when it comes to my diet.
My favorite things to cook
Bread, pasta, chicken.
Recipe Reviews 4 reviews
Amazing Whole Wheat Pizza Crust
I'm a beginner baker and I'm pretty lousy. I made a variation of this where I used 2 cups of bread flour and 1.5 cups of whole wheat flour. I used the dough to make calzones. It was FABULOUS! Thank you! This one is a keeper!

2 users found this review helpful
Reviewed On: Feb. 8, 2011
High Temperature Eye-of-Round Roast
After the 2.5 hours I had to turn the heat back on because it was only 130 degrees inside. Once it reached 145 it was still tough like a brick.

3 users found this review helpful
Reviewed On: Nov. 13, 2010
Cinnamon Belgian Waffles
Our waffle iron doesn't have temperature control. These waffles have a very egg-y texture. They're very moist and spongy. These are not like a typical waffle flavor. The recipe says to cook them until no more steam comes out. Mine never reached a point where the moisture had been cooked away enough for the steam to stop coming out. They were dark-golden and crisp on the outside when I first took them off the waffle iron, but after 2 minutes the inner moisture made them just barely crisp. If I had cooked them longer, I'm afraid they'd be burnt on the outside and rubbery on the inside. We found them enjoyable, but if I made the recipe again, I'd only use 1 egg in the batter and I'm not sure if I'd go through the trouble of separating the egg and whipping the whites and folding them into the batter. If you like crepes, custard and other spongy, egg-y foods, you will love this waffle recipe.

3 users found this review helpful
Reviewed On: Feb. 14, 2010

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