aesch Profile - (16136467)

cook's profile


Home Town:
Living In:
Member Since: Sep. 2010
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
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 4 reviews
Pork Schnitzel with Dipping Sauce
The pork schnitzel is fine. Getting the right thickness is always a tradeoff. I love the panko crumbs - can't remember the last time I used regular crumbs. Tried something different with the sauce (after reading the reviews) - I used Colman's mustard powder (1/2 tsp) instead of dill. We both liked it - wife made me save the leftover sauce!

3 users found this review helpful
Reviewed On: Jan. 30, 2014
The Best Lemon Bars
This recipe (with the added lemon zest) makes a delicious bar, but I had trouble with it. Seems like the custard seeped down through the crust, making the bottoms of the bars very messy. For the next try, I'll try precooking the custard to see if I can get it to thicken before putting it over the crust.

1 user found this review helpful
Reviewed On: Dec. 23, 2011
Best Ever Pie Crust
I had a real problem with this recipe. Maybe it's just me, but I felt it had way too much shortening. I had an unworkable ball of dough before I added any water! For my second try at some crusts, I used my mixer, and added shortening until I had something between cornmeal and peas. Then I added water to make a rollable dough. Seems the secret is in the amount of shortening. More makes flakier dough, but is harder to work. Less shortening and more water, and the recipe starts to look like one for crackers! I guess that with more experience and better technique, one can work with the high-shortening crust. I'm not there.

9 users found this review helpful
Reviewed On: Nov. 16, 2010

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

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