andeesings Profile - Allrecipes.com (18220054)

cook's profile

andeesings


andeesings
 
Home Town:
Living In:
Member Since: Dec. 2005
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 11 reviews
Pignoli Cookies I
So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. I never bake without it, and the cookies don't stick at all when you use it. As for the way I made the cookies, I dumped each ingredient one at a time into my stand mixer and no problem. Didn't beat the whites beforehand. Flouring your hands is important. It helps the eggwhites stick to the dough ball (which will give the cookies a nice gloss and help the pignoli stick) and I think it prevents them spreading- last year I used a different recipe that didn't call for it and the cookies were a disaster. Mine didn't spread at all, I should have pushed them down a bit. Anyway, they looked great, tasted better, and everyone loved them. Thanks!

358 users found this review helpful
Reviewed On: Dec. 20, 2007
Caramel Shortbread Squares
I couldn't get the caramel smooth no matter HOW I tried... People liked them, but I just found them to be an absolute pain.

0 users found this review helpful
Reviewed On: Jan. 28, 2007
Roasted Pork Loin
WONDERFUL recipe, but I've made quite a few changes. I used an awful lot of rosemary and garlic and I also added thyme, poked a lot of holes, and stuffed the roast as instructed, however- I then heated a pan until it was very hot and put in olive oil. I seasoned the pork all over with salt and pepper, then seared the pork on all sides to seal in the juices. I then removed it, let it cool, and rubbed the pork with the remaining garlic-rosemary-thyme. I find that searing the meat (the pan must be VERY VERY hot to get a lot of nice brown color on it quickly!) helps seal in the juices and makes continuously turning and basting it almost superfluous. I watched it, keeping to about 20 mins per pound of pork, and checked it with a meat thermometer. I let the meat rest before cutting into it. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the back it was so good! Really lovely- and I'll make it again, but probably on another Sunday- it was a bit of work for a weekday meal.

39 users found this review helpful
Reviewed On: Jan. 28, 2007
 
ADVERTISEMENT

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

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

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