susu Profile - Allrecipes.com (13258790)

cook's profile

susu


susu
 
Home Town:
Living In:
Member Since: Apr. 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Birthday Bones
I feel so bad rating this recipe so low but made them this morning and coud'nt wait to feed one to my little Otis.... now this is a dog who will eat anything.... apple core, raw carrots any scraps he can scrounge but he would not go near them. I warmed some peanut butter with water and brushed the biscuits to see if that would tempt him. No way! I dont know if he is so used to store bought snacks with a strong odor or what. I tried one and it was a bit bland for an adult taste but was certainly not horrible and you def got the flavor of peanut butter. I will repost if he changes his mind but as of now does anyone want about 50 biscuits? LOL

1 user found this review helpful
Reviewed On: Dec. 7, 2014
Shortbread Cookies II
I am English and have been eating shortbread cookies all my life and without doubt this was the finest. Cannot wait to make another batch because I made some real rookie mistakes on this batch. I made some thick and some thinner (the thin ones were super super delicious... so crisp and melt in the mouth) but mixed them up on the same baking tray so the thin ones were cooked while the thick ones were not quite ready. Second mistake I tried to move them to the cooling rack too soon and the shape got messy. They really need about 5 mins on the baking tray before they are ready to be moved. On the second tray I made thumb cookies with lemon curd.... again it was lovely but I made the indentation too deep and when the curd melted it cooked almost through the dough. A centimeter more and there would have been a hole. The last batch were sprinkled with Heath bar bits but the cookie itself was so buttery and vanillary that the bits were lost in the mouth. I piped peppermint candy on top of some and that flavor was so distinctly different it worked much better. Just one more tip.... you have to work quickly with this dough or put it back in the fridge for a while. Honestly cant imagine being bothered making any other type of cookie ever again even though the thin ones were rather fragile and meant careful packing when I put them away. Might make the lemon flavored ones next time too.... so yummy!!

5 users found this review helpful
Reviewed On: Nov. 22, 2014
Bubble 'n' Squeak
I read many of the reviews and realized that many of them did not "get it"... in England this is a way of using left overs so comments about how long to cook the cabbage or potatoes are really irrelevant. Its whatever you have so long as it includes cabbage and potatoes. I actually love it when the potato gets all sqooshed down because then it browns and gets crusty. The best bit for me! Even if I am using bits of left over ham I will fry one or two slices of bacon to get the bacon fat. If you have to follow a fat free diet so be it but 2 rashers of bacon between 4 people really is not overkill. My Dad used to make this and he would add a knob of butter too to add even more richness. If you want to keep the fat to a minimum make the mix into little cakes and brush the bacon fat on each side.... just enough to give it that crusty brown top and bottom. Brussel sprouts is amazing mixed with this and bits of carrot give it a sweetness. In our house this was part of a breakfast or brunch that would include eggs. The lovely runny yolk on the little cakes reminds me of poor mans Eggs Benedict!

1 user found this review helpful
Reviewed On: May 29, 2014
 
ADVERTISEMENT

In Season

Salsa from Mild to Wild
Salsa from Mild to Wild

Salsa is the fresh condiment you can make at home and put on everything.

Healthy, Delicious Recipes
Healthy, Delicious Recipes

Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States