Darwin Profile - Allrecipes.com (1595385)

cook's profile


Home Town: Mount Ayr, Iowa, USA
Living In: Cambridge, Iowa, USA
Member Since: Aug. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 6 reviews
Curried Quinoa
My family hasn't fully embraced the "Indian" flavors, but this hit the spot. My 5 year old wolfed it down, pausing only to sip her milk. I added a can of chick peas, and we had some leftover peas that made their way into the mix. It wasn't until after we had supper that I forgot that I didn't add salt and pepper. The left overs were fantastic I've eaten them warm and cold for lunch. Low fat, high protein, high fiber, all in all a fantastic dish. It's on the make again list!

1 user found this review helpful
Reviewed On: Sep. 17, 2013
Sour Cream Sugar Cookies I
This recipe was THE hit this Christmas season. I made two batches one as posted and the other with a 1/4 tsp of almond extract. I preferred the almond version, but both were absolutely fantastic. We were looking for a puffy cookie that held together well when frosting, and this is THE recipe. Unlike a previous review, refrigerating the dough overnight did not have a negative impact on it's workability or baking, but when the dough was completely chilled, it did work better to let it sit on the counter 5-10 minutes before rolling. Speaking of rolling, this is the first time I've used parchment paper. Using a quarter of the dough, estimate the size of parchment paper so when it was folded over, the dough can be rolled to the 1/4" thickness and still have the parchment paper cover the entire dough surface (top and bottom). The trick I learned was after rolling, pull the top layer of paper up and away from the dough, then flip the dough and paper over so the bottom is now on top. Pull this layer of paper away from the dough. This helps the cookies to EASILY release from the paper with out adding the extra flour (never been a fan of this). Oh yeah, way less messy with baking with kids! These cookies are saved for ever!!!!!

4 users found this review helpful
Reviewed On: Dec. 30, 2012
Pumpkin Pancakes
These pancakes are wonderful! I like to try a recipe as printed first. This time I doubled the recipe to use the full can of pumpkin...and unlike some recipes this made a HUGE amount. The really cool thing is that the left-overs keep wonderfully. Toss them into the toaster on a darker setting, and they are as good as the first time around. My 2YO says "I love pumpkin pancakes, Daddy!" and anything that gets a stamp of approval from a 2YO, well that says something. I'm anxious to try this again with some of the mods...but over all fantastic recipe, will definitely make again. I love the flavors that go with pumpkin and this will be a family favorite for a LONG time! Enjoy!

5 users found this review helpful
Reviewed On: Dec. 9, 2010
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Cooking Level: Intermediate
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