1st Grambo Profile - Allrecipes.com (13839253)

1st Grambo

1st Grambo
Home Town: Carpio, North Dakota, USA
Living In: Shoreline, Washington, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
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Grambo & Frank Cook
About this Cook
Frank doesn't really help with the cooking, just the eating!
Recipe Reviews 14 reviews
Sweet and Sour Chicken Tenders
Made this recipe again. This time I made 4 times the amount of sauce, but cut the proportion of vinegar by about 1/4, so to 2 cups of sugar (or Splenda), 1 cup each chicken broth and catsup, I had about 1 1/2 cups of vinegar, and about 1/4 cup of Ponzu Sauce. I also added pineapple chunks with about 1/2 cup of juice, red & green pepper strips, and onion strips. Cooked as before, stirring 'til it started to simmer, then added the chicken pieces which had been dipped in the cornstarch/garlic powder mixture. I let it simmer for 40 minutes or so, turning from time to time. It turned out even better than before. For those who didn't like the cider vinegar, you might try rice wine vinegar. I personally don't care for cider vinegar in most recipes, so use white vinegar, but I do like the rice wine vinegar, too, and find it not quite as sour as cider vinegar.

0 users found this review helpful
Reviewed On: Dec. 9, 2013
Homemade Pizza Sauce Made Lighter
Just an additional note: Whenever I add dried Italian Seasoning to a recipe, I put it into the palm of my hand & rub it as I put it in. I feel this releases additional flavor.

2 users found this review helpful
Reviewed On: Aug. 9, 2013
French Silk Chocolate Pie
This pie was delicious made with semi-sweet chocolate chips, Splenda & Egg Beaters. To do it my way, measure a cup of cold water into a 2 cup measure, add butter to the 2 cup mark, pour off the water, & zap it. I accidentally melted the butter instead of softening it & I had no chocolate squares, so used chocolate chips (a little less than a cup to add more chocolate flavor). Add a little of the melted butter & zap to melt the chips. (If I make the pie this way again, I'll experiment with melting all the butter & the chocolate chips together & then adding them to the sugar/Splenda.) Let this cool while mixing the "butter/sugar". I used Splenda, a bit less than the sugar the recipe calls for, put it & the butter into the mixer bowl & whipped 'til frothy. Add the chocolate chips to the butter/sugar mixture, then add a cup of egg substitute, 1/2 cup at a time, mixing well after each addition, then add the vanilla & whip the mixture to soft peaks. I thought it needed more chocolate, so measured out another almost-full cup of chips & a little whip cream, preparatory to zapping them so I could add them to the mix, but when I turned around, the mixture had already started to set up! I poured it into the pie shell, and made a ganache* out of the additional chips. I spread this on the top of the pie, refrigerated for several hours, then topped with whipped cream. Wonderful! * See Chocolate Ganache by IngrideVogel on this site for a proper way to make this.

1 user found this review helpful
Reviewed On: Jan. 12, 2013
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