RRRichmond Profile - Allrecipes.com (16957366)

cook's profile


Home Town: Beverly, Massachusetts, USA
Living In: Melbourne, Florida, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
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Recipe Reviews 4 reviews
Bread Machine Bagels
A very good recipe for making bagels. I make a double batch using a Kitchenaid. Bagels are precision baking. Amounts, temperature and time matter. Here are changes to the standard receipe that I feel produce a better homemade bagel. 1) Increase water to 1 1/8 cup. 2) Decrease sugar by 1/3 for non-sweet bagels. (Consider the topping or how you are serving). 3) I increase salt to a tbls. (Its an important balance between the flour and salt that affects the taste/texture.) 4) 1st rise is 1 hour for non-breadmachine method. 2nd rise is 20-30 minutes after shaping. 5) Use 4.4 ounce of dough per bagel, 4.7 ounce for big bagels. To improve appearance, make a ball of dough. Stretch the top by squeezing and pinching between thumb and index finger. Poke the bottom upwards with your other hand's index finger as you pinch when closing your fist. (Looks similar to holding a small balloon in a closed hand.) Gently flatten and poke a hole in the middle. Then spin around your two index fingers. The result is a smooth top and finished bottom. 6) Boil the bagel for 45 seconds each side. 7) The egg white/2 tbls of water wash is important in producing a good color. You only need one egg white even if doubling recipe. It also helps bind your topping to the bagel. Be creative with toppings. 8) Temperature is specific to your oven. I cook 28 minutes with 2 cups of water in a preheated (hot) pan. I pass on my great respect to the fine bakers of New York and Brookline, MA that inspire us all.

3 users found this review helpful
Reviewed On: Jan. 5, 2014
Chef John's Cioppino
This may be the single best recipe on Allrecipes.com. It is flawless in its simplicity and as natural in its ingredients as any on this site. The recipe is easily adaptable to your personal taste or to moderate variation of ingredients. I served it in a bowl with a variety of warmed breads and Irish butter. On the side I served Spicy Eggplant over seasoned white rice. The scent of the garlic and Chardonnay rich Cioppino filled the house and I prepped my guests with Starry Night Zinfandel and butter crackers with lobster, red caviar and garnishes. This is a wonderful recipe for a husband-wife or couple to prepare together.

6 users found this review helpful
Reviewed On: Aug. 12, 2012
Rolled Buttercream Fondant
This is truly a controversial recipe here at All Recipes.com. I examined the ingredients listed prior to making this recipe, twice. From my understanding of the ingredients I was skeptical about the 4 and 5 star ratings and some of the claims for the recipes application to real kitchen usability. There was a number of reviewing bakers with experience levels that warranted my attention to the strong criticism. My goal was a chocolate fondant to be placed as a "sheet" on top of a Parker House Boston Cream Pie. The first time I followed the"Rolled Butter Cream Fondant" recipe exactly as written. I found it completely unusable. The taste of uncooked shortening and the greasy consistency made it inedible and impossible to roll out as a typical fondant. I used a chilled marble top and specialty rolling pin and I was not able to obtain anything close to the texture of a chilled fondant for wrapping a cake. The only possible use for this recipe would be for details on a "faux" cake for display. The second time I attempted several modifications suggested by some of the 4 and 5 star reviewers. Even with partially replacing butter for half the shortening and modifying the amount of the corn syrup with powdered sugar left the results as unpalatable and unable to roll out to a thin sheet. How anyone could claim this as a true fondant or even as an acceptable replacement is beyond me. I went back to my tried and true marshmallow based fondant recipe from All Recipes.

25 users found this review helpful
Reviewed On: Jul. 4, 2012

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