ajerde Profile - Allrecipes.com (13884922)

cook's profile

ajerde


ajerde
 
Home Town: Minneapolis, Minnesota, USA
Living In: Chicago, Illinois, USA
Member Since: Sep. 2008
Cooking Level: Not Rated
Cooking Interests: Baking, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Camping, Walking, Reading Books
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Grandma Johnson's Scones
Brooke's Best Bombshell Brownies
Vegetarian Bean Curry
Naan
Sour Cream Coffee Cake IV
About this Cook
I'm a grad student at the University of Chicago. I cook and bake in my free time for fun and to meet my own picky-eating needs. I'm a pescatarian (a vegetarian who eats fish) because I have trouble digesting a lot of animal products. I also always use margarine instead of butter because I can't digest more than about a tablespoon of butter without indigestion. (A good motivation to bake my own cookies and cakes -- that's for sure!) I will never understand people who like peanut butter in desserts.
Recipe Reviews 9 reviews
Brooke's Best Bombshell Brownies
These are really, truly excellent. (And I thought I was the only one to figure out the secret is to add semi-sweet chocolate chips!) Margarine works fine, they are very tasty! (I can't digest butter, so I made them this way even despite the warnings of other reviewers.) I also had absolutely no problems with them sticking to the pan, just make sure you use a decent non-stick spray. I used to buy box brownies and add extra cocoa powder and chocolate chips, but this is cheaper and easier to cut!

2 users found this review helpful
Reviewed On: Sep. 25, 2008
Vegetarian Bean Curry
This was a pretty good basic curry recipe. I used white kidney beans and added some yellow bell pepper and mushrooms, as well as a bit of cinnamon. It tastes great, but needed more liquid to be added halfway through the cooking time.

4 users found this review helpful
Reviewed On: Sep. 21, 2008
Naan
My spouse thinks this is fantastic! I made it without the garlic because I wanted to taste what the basic recipe was like. I think I'll leave out the brushing with butter if I make them again, it seems to make them burn too fast and adds grease. I also found (like many of the other reviewers) that cooking them on the skillet worked best on a medium-low heat rather than high because they burn so very fast. I made this recipe because I was making curry, and it was the one that didn't call for yogurt (I don't have any). Maybe I'll try it with yogurt instead of milk next time and see if it tastes a bit more "authentic," as this seemed a little more like plain old flatbread to me that what I think of as naan. It was still tasty, though!

1 user found this review helpful
Reviewed On: Sep. 21, 2008
 
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