aswann Profile - Allrecipes.com (16690931)

cook's profile

aswann


aswann
 
Home Town:
Living In:
Member Since: Oct. 2010
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
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 2 reviews
David's Yellow Cake
Wow! This was my first scratch cake, and man was it a winner! Unbelievably light and fluffy! I used 1 whole egg and 6 yolks (because I broke the first yolk), and otherwise followed the recipe to a T. I used cake flour, sifted the dry ingredients, used an electric mixer to completely beat in 1 yolk at a time, and alternated adding milk and flour just like it says. The result was a thick, beautiful batter--much thicker than box batter. I was almost concerned about it, but it rose beautifully and turned an even, light golden brown on top. Bake time was specific to my oven--you just have to watch it. This cake was superior in every way. Amazing texture, excellent taste. I will never by a boxed yellow cake again!

3 users found this review helpful
Reviewed On: Mar. 31, 2012
Shrimp and Sugar Snap Peas
A great base recipe. I assimilated some suggestions of other reviewers and made some changes of my own: 1. I used about 2/3 of the pasta, at most. 2. I used siracha (to my taste) rather than chili oil. 3. I used pre-cooked shrimp (mixed in during the last step) and gave the snap peas a good saute. 4. I doubled the garlic to four cloves. 5. I skipped the butter, but used olive oil as needed. 6. Instead of the basil, I tossed the pasta with about three spoonfuls of pesto sauce (and a bit of black pepper). 7. Rather than lemon, I squeezed in the juice of almost half a lime. The result was fantastic! No shortage of flavor, but still a simple, harmonious combination that really made each ingredient shine. My husband said it was among the best pasta dishes I've ever made, and it's definitely going on the permanent rotation :) Note: I also mixed a teaspoon of cornstarch into the sauce, which worked out great but might not be necessary. The wine I used was some slightly vinegary leftover Sauvignon blanc.

5 users found this review helpful
Reviewed On: Apr. 12, 2011
 
ADVERTISEMENT

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

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

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