DymndGrl Profile - Allrecipes.com (13342391)

cook's profile


Home Town: Sarasota, Florida, USA
Living In: Rochester, New York, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ
Hobbies: Camping, Boating, Biking, Walking, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
I'm a 20 sumthin yr old beginner cook who just likes to try new dishes. I have a natural talent for cooking most say because I havent made anything yet people havent just absolutely loved! (knock on wood! lol)
Recipe Reviews 3 reviews
PHILADELPHIA Vanilla Mousse Cheesecake
This was the first at home cheese cake I've ever tried and it's the only one I'll ever make! As per other helpful reviews I try an combine most suggested alterations after trying the recipe the way it supposed to be made. Now this is how my family/friends love it. A little extra vanilla in both layers. I add walnuts to the crust, plus I made the crust a little thicker by adding more wafers. An easy way to get the wafers super fine (because I don't have a lot of kitchen appliances) is to put the wafers in a ziplock, an just use a rolling pin to roll over those cookies. Fast, painless, an easy clean up. I always make my own whipped cream too as I can control exactly how that will taste. And last, this time I decided to step out my comfort zone and instead of whipped cream w/the vanilla extract in it, I used raspberry extract. And for the top cheesecake mousse layer, instead of vanilla that too was substituted with raspberry. Hoping for an awesome vanilla raspberry cheesecake topped with chocolate sauce? We'll see!

1 user found this review helpful
Reviewed On: Nov. 20, 2013
Chicken Cordon Bleu II
First time making this dish an wow! I always read most helpful reviews an then go from there. this is how I prepared it: used thick chx breast an cut slits in side. took ham slices an wrapped it around cheeze(so it wouldnt leak out) an stuffed in chx. I used cooking string instead of toothpicks to seal. I used an egg wash instead of butter then rolled chx in a mixture of Panko, Paprika, Italian bread crumbs, & just a dash of garlic powder. Baked at 350 for 45mins. My mother-in-law can only have a gluten free diet so this dish was perfect! i made her chx in a seperate dish (had to use gluten free bread crumbs) put a small thin cube of butter on top of each chx when placed in oven. Right before the chx was ready I prepared the sauce, (I used a sauvignon blanc) then spooned it on ready chicken. It was out of this world! my sides were simple, broccoli an mashed potatoes with the sauce on top. YUM! DEFinitly puttin this one in rotation!!!!

4 users found this review helpful
Reviewed On: Jul. 20, 2010

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