potaytou Profile - Allrecipes.com (16189730)

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potaytou


potaytou
 
Home Town: Calgary, Alberta, Canada
Living In:
Member Since: Sep. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy
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  • Member Rating
  • Baklava
  • Baklava  
    By: NEONWILLIE
  • Kitchen Approved
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Recipe Reviews 5 reviews
Taco Seasoning I
Fantastic recipe, but I changed a few things. I doubled the garlic and onion powder to 1/2 tsp each as before the chili powder overwhelmed the other ingredients. I added 1 tsp of corn starch to give the meat a bit of a saucy consistency that the packets normally give. Also, after reading a review by someone stating that they used bouillon cubes to flavor it more, I opted instead to give the meat a splash of soy sauce at the time I added in the spice mix and a bit of water. I didn't want to use something riddled with MSG (which is why I didn't buy the taco seasoning packets in the first place) and bouillon is full of it. I figured I could still get the savory taste from a dash of soy sauce and the meat tasted fantastic! This whole recipe with the addition of the things I added above, made enough to spice 1 lb of meat. It was slightly more than 3 tbsp worth of spices but I don't mind the meat with a bit more flavor so it tasted great!

0 users found this review helpful
Reviewed On: Oct. 12, 2012
Baklava
This recipe is so easy and delicious. Unless overcooked, it would be extremely difficult to screw up while making this. It was my first time making baklava, first time using phyllo dough. I can't use butter as I am severely casein-intolerant, so used clarified butter instead (ghee). I didn't have any pastry brush or baster on hand, so simply drizzled the ghee over the sheets and kinda spread it around with the back of a spoon. Missed some spots, other spots had too much butter, still turned out flaky and crispy. Added a touch more cinnamon than called for, which made the nuts very cinnamony but quite delicious! Didn't quite have a lb of nuts (I used only walnuts for the recipe), so just used what I had and added the extra phyllo sheets to the top for an extra-flaky crust. Used 3/4 cup sugar and 3/4 cup honey for the sauce. I agree could have used a touch more sauce so will make more next time. Above all else, smells WONDERFUL when cooking! This recipe is fantastic for freezing with no immediate detriment to taste or texture. There is almost no water in the final product which is needed for ice to form. So there is virtually no thawing necessary. You can eat chilled straight from the freezer or left out to room temperature.

6 users found this review helpful
Reviewed On: Jul. 27, 2011
Cinnamon Bun Icing
Good base recipe, but calls for far too much sugar for my tastes. Tasted perfect after adding just one cup of confectioner's sugar to the rest of the ingredients, but then I added a half-cup more sugar (trying to stay somewhat true to the recipe) which made it too sweet and really cut down the delicious cream cheese taste. Next time I will stick with the one cup of sugar.

1 user found this review helpful
Reviewed On: Dec. 9, 2010
 
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