chefX39 Profile - (1332024)

cook's profile


Home Town:
Living In: Boston, Massachusetts, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Healthy, Vegetarian, Dessert, Gourmet
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Mummy Carrot Cakes
About this Cook
My favorite things to cook
chicken, baked items, slow cooking, and decadent desserts for parties when there is time
My cooking tragedies
When I was about 12 I made brownies in the microwave. Thinking they weren't done cooked them further. They became solid rocks.
Recipe Reviews 10 reviews
Very Best Blueberry Cobbler!
I read other reviewers suggestion, and made these changes: increased fruit to 4-5 cups mix between fresh blueberries, strawberries, and raspberries. I lessened the sugar from the first part to 3/4c instead of 1c, and used 1/2 tsp + 4 tsp extra flour per a reviewers suggestion. For the step 2 sugar addition I used 4tbls sugar (instead of 6tbls), used 2% milk. I sprinkled the top with 1-2 tsp sugar, and 1 tsp of cinnamon instead of a pinch. Otherwise, I followed the recipe directions. Got rave reviews from the eaters about fruit and flavor. Very easy, I will make this again with these modifications.

1 user found this review helpful
Reviewed On: Aug. 18, 2014
Tiramisu Cheesecake
I made this cheesecake for New Year's Eve. I followed the recipe pretty closely, except used 4T of kahlua on the crust and 4T on the cheesecake per other reviewer's suggestions. I did also only use two packages of lady fingers sold by Trader Joe's (4.25 oz ea) and it was quite a lot. Overall the flavor turned out very good and tasted like tiramisu, but was a bit heavy, not creamy and I like cheesecake. I probably will stick to regular tiramisu instead.

2 users found this review helpful
Reviewed On: Jan. 2, 2013
Vietnamese Fresh Spring Rolls
I have made this recipe a few times now and it is superb! Be sure not to overcook the vermicelli. If very thin my mother taught me to drop in boiling water, immediately after 2-3 minutes (extra minute if thicker) quickly drain and rinse in cold water. This will yield vermicelli that will not be sticky and a little bite. I made one other substitution which is to use Red leaf lettuce. I clean it and remove the ribs from the lettuce. I get rave reviews each time I make these, people asking for my version of the recipe. The fish sauce recipe provided is really good and authentic. You can halve it though, I feel I have a lot left over for a recipe this size. I made these recently for a friend who couldn't have gluten, and used the San-J Thai peanut sauce for dipping instead of hoisin sauce, and it was a very good substitute to make this recipe completely gluten free. Two meat variations: I've made this recipe pan frying chicken breast strips marinated with San-J Asian BBQ sauce (gluten free), and another time with pork strips marinated/sprinkled with Chinese Five Spice powder then pan-fry. These pair well with the fish sauce dipping sauce.

4 users found this review helpful
Reviewed On: May 31, 2012
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me: A simple guy in Seattle who is a Registered… MORE
Cooking Level: Expert
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