CRUZZZA Profile - (1480994)

cook's profile


Home Town:
Living In:
Member Since: Oct. 2003
Cooking Level: Intermediate
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 33 reviews
Ann's Dirty Rice
Good basic recipe that can be tweaked with extra ingredients. Perfect for a quick fix meal. I used 1 pkg boil in the bag brown rice (just dumped the dry rice in there) and it turned out perfect. I added a half bag of Baja style corn that had too many peppers and onions for our liking to eat plain. It worked great in this recipe. I also topped with 1/2 bag of shredded cheddar cheese. I will be making again.

0 users found this review helpful
Reviewed On: Aug. 10, 2014
Chef John's Buttermilk Biscuits
Best homemade biscuits I've made sofar - and I suck at biscuits. First ones came out great, second ones not so good. I used 2% milk on the first batch and buttermilk powder & water for the 2nd (according to the directions on the can). I don't keep buttermilk on hand, so I will make with milk again and report back. Would have never thought to brush the tops, it really makes the tops nice.

1 user found this review helpful
Reviewed On: Jul. 11, 2012
Whole Wheat Ginger Snaps
This cookie was OK, but nothing great. It was grainier than expected. It would be better to not use all whole wheat flour I believe. And there was no way these were rolling into balls. I refrigerated briefly, but still had to add more flour. But, it's not just the flour that's the problem. The other spices cover up the ginger taste too much. If I make again, I will have to try to figure out which spices, other than ginger, I need to cut back on (maybe all of them). Another problem I had was that the cookies didn't keep their shape, they just melted into large circles. The cookies stayed chewy after cooking, which was good. I took some other reviewers advice and substituted 1/2 cup brown sugar for white. I like the idea that they are whole wheat, but I think I'd rather have a white flour or mixed flour version that tasted better.

1 user found this review helpful
Reviewed On: Jul. 11, 2012

In Season

Muffins Are Perfect Anytime
Muffins Are Perfect Anytime

Muffins are great for breakfast, with coffee, or just as a snack on the go.

Soup For What Ails You
Soup For What Ails You

Soup is what the doctor ordered to cure those winter blahs.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $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