wingerone Profile - (13570625)

cook's profile


Home Town:
Living In:
Member Since: Jun. 2009
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
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 39 reviews
Bread Machine Bagels
I'd written a review before but I just wanted to add to it. I love bagels. The only problem I'd had with them had been in sandwiches with everything squeezing out the middle. I stopped making the holes in them. Ok, it's sacrilegious to make bagels into rolls but they still taste the same, almost as good as NYC or CT bagels, but without the sandwich hassles and less work to make. Friends have been pleasantly surprised by my "rolls" and liked the idea of no holes. Maybe, if this catches on with bagel shops, with less labor involved in making them (the ingredients are cheap), the price of bagel shop bagels might go down a bit. 1 more thing. Boil them for 2 min each side for chewier bagels/rolls, which ever you decide to make.

1 user found this review helpful
Reviewed On: Feb. 19, 2013
Jay's Signature Pizza Crust
Having grown up outside of NYC and living in NYC for almost 25 years I know good pizza. When I moved to PA I couldn't find a good pizza so I had to learn to make my own. This was the first recipe I tried and I wasn't disappointed. This makes a crust better than many NYC pizzarias. I've played with it a bit like adding whole wheat flour, gluten, honey, various spices and it always turns out great. It's just a matter of what I'm in the mood for at the time. I'm making it again tomorrow night and I'll be making a whole wheat crust with some basil and garlic, with of course pizza sauce and mozzarella topped with pepperoni, more garlic, mushrooms and broccoli. I'm salivating just reading this because I know it's going to be great. This crust always turns out well. Should I try some bread flour instead of regular flour? Do I want to take the risk? Hey, why not. This crust is so easy to make in the bread machine, if it doesn't turn out well I'll just make another batch. Tip: If you're going to make a whole wheat crust replace 1 cup of the flour with whole wheat and add one tablespoon of gluten otherwise it won't rise properly.

0 users found this review helpful
Reviewed On: Jan. 29, 2013
Jo's Rosemary Bread
I love rosemary so I was excited when I found this recipe. The first time I made it exactly to the recipe and was disappointed. I like a moister chewier bread. The second time I followed the suggestion of another reviewer, replaced the water with milk and added an egg and reduced the amount of milk. I got the consistency and chewiness I was looking for. It was much better. It's a very good bread but not as great as so many claim. There are much better recipes on this site like the whole wheat rolls I make both as rolls and loaves in my bread machine. I'll make it again but it's not going to be my go to recipe.

0 users found this review helpful
Reviewed On: Oct. 9, 2012

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

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