HAZELNUT Profile - Allrecipes.com (13399853)

cook's profile

HAZELNUT


HAZELNUT
 
Home Town:
Living In: Calgary, Alberta, Canada
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Reading Books, Wine Tasting
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
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 9 reviews
Maple Glazed Carrots
I was going to take a photo to post but the carrots were so good, I ate them before I could snap the photo!!

0 users found this review helpful
Reviewed On: Jul. 29, 2014
Gluten-Free White Bread for Bread Machines
I am overall very pleased with this recipe. As other reviewers said, the bread is moist, tasty and not crumbly at all. What I love the most is a "large" slice of bread that I can make a real sandwich with... and it bakes in my bread machine. Before I continue, I'll mention that I also made some substitutions as necessary. I used brown rice flour instead of white. I also had to substitute quinoa flour for the soy. Contrary to other reviewers, I found that I had to add an additional cup of buttermilk because my dough was too thick. I live in Calgary which is over 3000 ft above sea level and it is very, very dry. I was trying to achieve the "banana bread dough" consistency that others described. My loaf eventually baked well but "fell" a little in the center.

7 users found this review helpful
Reviewed On: Sep. 6, 2011
Smoked Salmon Ravioli
I love this recipe. I used my own pasta recipe (2 eggs, 1tbsp olive oil, 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse, I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless, it turned out delicious!! If you are using fresh pasta dough, it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess, especially if you are storing the ravioli in the fridge for a while. Also, I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that, if there was a break in the ravioli dough, that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg, I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally, after draining the ravioli, I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot.

23 users found this review helpful
Reviewed On: Oct. 21, 2010
 
ADVERTISEMENT

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

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

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