faerietygers Profile - Allrecipes.com (16886372)

cook's profile

faerietygers


faerietygers
 
Home Town:
Living In:
Member Since: Jul. 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 3 reviews
Anadama Bread
great bread. I had trouble making the cornmeal smooth, but I think it was my fault for leaving it on the burner and not checking back soon. You can't tell when you eat the bread though, and it is delicious. I think next time I will double the recipe and see what happens. Not sure why people are saying that the proportions are off. They were perfect. You just have to realize that when you are making bread, you can't force all of the flour into it. I only wish it made more! I brought half of the loaf into work, and by lunch it was gone. Great recipe.

4 users found this review helpful
Reviewed On: May 2, 2011
Beef and Irish Stout Stew
I found this too greasy, and did not like the flavor of the tomato paste at all. I usually use the same ingredients, but leave out the tomatoes and garlic. I think it ruins the flavor a bit. I made a whole batch last St. Patty's day and gave it away because my husband and I didn't like the flavor at all, but other people might. I would cut down the oil to two tablespoons, and then take out the beef, drain the oil, add a whole bottle and a half of guinness to get the bits off the bottom, then add the onion and beef back. I also add beef broth and potatoes to it; the potatoes help to thicken the stew. If you like the flavor of tomato paste and garlic in your stew with less broth, then this is for you! I agree with the other reviewers that it lacked flavor. I won't make it again.

2 users found this review helpful
Reviewed On: Mar. 14, 2011
Baklava
I have been making baklava for about 25 years. My mom handed over our traditional Armenian baklava when I was around 8 years old. The key that I have discovered over the years is not to cover the dough itself with a damp cloth because it can make the dough soggy. Place a wet dish towel underneath a layer of wax paper. Then place the phyllo on top. I make the baklava right on top of the stove next to the sink. I then melt the butter in a saucepan while making the nut mixture. After the butter has melted I turn down the burner to the lowest setting. This way the butter stays melted and doesn't start to become hard. The key to the crispness of the pastry dough and having it saturate the baklava is this: Place the finished and uncooked baklava in the freezer for ten minutes while preheating the oven. Take out of the freezer and cut into the diamond shapes with a very sharp knife while it is frozen. It makes it much easier because the buttered dough won't stick as much to your fingers because it returns to it's mostly hardened state. I usually don't put the glaze on the baklava until right before I am going to serve it. It can even sit a day covered without any sauce. I think the reason this baklava can get soggy is because of the honey. I dont' use honey at all in mine, and use a lot less water as well. 1 cup of sugar to 3/4 cup of water and 1tbsp of lemon juice. Pour the hot sauce on the baklava making sure to pour it in the crevices, I never have excess sauce.

17 users found this review helpful
Reviewed On: Jul. 29, 2010
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

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