JulieMonday Profile - Allrecipes.com (14450705)

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Member Since: Sep. 2012
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Pizza Crust for the Bread Machine II
So far this is my favorite pizza crust recipe at Allrecipes. Other crust recipes are good, but this has the best flavor, though I had to add a little more water than recommended (in low-humidity conditions in the middle of winter). I made it in the bread machine where it took 1.5 hours. When the machine's beeper went off, I took it out and worked the dough into a rough circle. If you know about dough, you have to let it rest a couple of times when you work it for this purpose. I used it for a white pizza - a thin coating of olive oil on the unbaked crust topped with homemade ranch dressing, grated carrot, black olives, pickled onions, and goat cheese and bleu cheese crumbles. Baked on a pizza stone at 435F for an undetermined time (I didn't time it, but did keep an eye out). Totally Yum!

0 users found this review helpful
Reviewed On: Jan. 3, 2014
Hot Milk Sponge Cake I
I made this just as written, with the walnut and coconut topping - love it! I'm not that great a cook, but it came out just like I'd want. Its indeed easy, and especially so when I use the stand mixer and a timer for the eggs and sugar. The cake has an airy texture and no overpowering sweetness. The broiled brown sugar, walnut, and coconut topping adds crunch and more flavor. I can see how this cake would be a great base for other fruit toppings. I will keep it on hand for sure!

2 users found this review helpful
Reviewed On: Jan. 9, 2013
Pasta with Fennel and Onions
Wow :) Thank you for this recipe. This is my first review here - I absolutely had to do it. Made as written, except I had only half the pine nuts called for. Oh well - this met all expectations and preferences. It's a healthy, rich, vegetable-based pasta dish and the ingredients included as written play well together without any flavor disappearing during the cook time. And thank you for helping me like fennel! I want to, and fennel cooked this way, a little caramelized with onion, makes a rich dish that would be great as a side or main dish. When I smelled it after adding the wine I was sure it would be great. I thought about adding garlic, meat, red pepper flakes, or butter and anything like that would either overpower the more delicate flavors here and/or make it much less friendly to a middle aged woman's waistline. One notable item - added salt is unnecessary because the fennel essence, lemon juice, tomato, wine, and Parmesan satisfy most all but the most salt-addicted palate.

6 users found this review helpful
Reviewed On: Sep. 26, 2012

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