Allan Profile - Allrecipes.com (13662691)

cook's profile

Allan


Allan
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Knoxville (Since 1987), Tennessee, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert
Hobbies: Scrapbooking, Gardening, Fishing, Photography, Wine Tasting
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Love Cooking Healthy
About this Cook
Over 60 yrs old and eat healthy my whole life. Short order cook in high school, cooked for fraternity, and love to cook with wife in new renovated kitchen.
My favorite things to cook
Carrot Cake, Sweet & Sour Pork, and Chili
My favorite family cooking traditions
Love Thanksgiving
My cooking triumphs
Baking the turkey with traditional giblet stuffing every Thanksgiving.
My cooking tragedies
First hamburger as short order cook. I was 16 yrs. old. Customer threw it on the plate and walked out. It was raw inside.
Recipe Reviews 7 reviews
Persimmon Bread I
I followed the recipe but floured the pan after applying a thin coating of butter. It did not stick to the pan. It tasted like a good spice cake but had very little persimmons flavor which was disappointing. Good to use if you have extra persimmons to use before going bad. I used "Sweet Pumpkin Persimmons" which are meaty,sweet, and don't need to be ripened. The bread is dark and looks burnt but does not taste burnt and is moist. This is a lot of work for a spice bread.

1 user found this review helpful
Reviewed On: Nov. 26, 2013
Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato
This is not a good recipe. Too much wild rice. Dry beans need to be cooked longer but I used rinsed canned beans. The combination of wild rice and beans reduced the broth to almost none existing and reduce the chicken flavor to also none existing. This soup lacks good flavor. I have too many excellent soup recipes and will not cook this soup again. Don't waste your time and money on this one. I don't understand how anyone could rate this recipe as excellent.

1 user found this review helpful
Reviewed On: Jan. 17, 2013
Homemade Mac and Cheese
Use this recipe for a good base to start. This recipe was too bland. Next time I will use an additional cup of chedder cheese. I think that may do it but not sure. Next time I will add 1/2 teaspoon of salt because the cream sauce and noodles give a bland taste without additional salt. This recipe doesn't state the size of cassarole dish. For 1/2 box of noodles (8 oz) I used a 9" x 7" x 3"deep dish which worked O.K. Do not, do not cook the noodles until done. That will make too soft of noodles after baking. I hate that at restaurants. Cook only 5 minutes or less instead of the 7 minutes stated on the box. Use crushed cracker crumbs instead of bread. They have a better texture and is easier. All in all this recipe is not the finished produce. It needs some work but a good place to start.

2 users found this review helpful
Reviewed On: Jul. 27, 2012
 
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