lordst2 Profile - Allrecipes.com (18148186)

cook's profile


Home Town: Woodstock (North Atlanta), Georgia, USA
Living In: Woodstock, Georgia, USA
Member Since: Aug. 2005
Cooking Level: Expert
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About this Cook
Travel is a big part of my job (mostly domestic with occasional international). When I travel I search for non-tourist local restaurants featuring local specialties and become inspired by different approaches to similar dishes in different places. To me, happiness is being able to replicate food I experience while traveling and share it with friends and family.
My favorite things to cook
From the most simple soups and salads to complex desserts I love the challenge of making all types of food successful.
Recipe Reviews 18 reviews
Italian Confetti Pasta Salad
This is truly a great recipe but I had to give it 4 stars because after seeing the recipe photos I knew there was WAY to much mayo for me so I cut it in half. Except for this, which I suppose is a matter of personal preference, this was a real prize winner to me. My wife hates vinegar and said she wouldn't eat this salad before I made it. I made a double recipe to feed family coming over the next day and had to make more because my wife ate a bunch of it before it even had a chance to get in the fridge and said "you better make more of that or people are going to be disappointed".... yes, it was that good. :)

4 users found this review helpful
Reviewed On: May 11, 2013
French Silk Chocolate Pie I
I took other reviewer's advise. I separated the eggs, and beet the whites to stiff peaks. Meanwhile I mixed the rest of the ingredients for a loooong time (30-40 min)in order to dissolve all of the sugar I could. I carefully folded in the whipped egg whites, filled the pie crust, covered the pie plate, and chilled it. It came out GREAT! One tip would be to take the pie out of the fridge a few minutes before serving. Cold it is a bit dense, but close to room temp it gets silky smooth.

0 users found this review helpful
Reviewed On: Jun. 10, 2011
Donut Muffins
These are fantastic! How much nutmeg (or cinnamon for that matter) you use is a matter of taste...and the age of your spices. Personally, I cut way back on the nutmeg and the truth is that I'm sure they would be great with none at all if that's what you like. I just made these for fun, but plan on making them again next time I have guests over. I think serving these with fresh sliced fruit would make a fantastic/light way to finish a meal.

2 users found this review helpful
Reviewed On: Mar. 30, 2011

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