Frantic Cook Profile - (18246907)

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Frantic Cook

Frantic Cook
Home Town:
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Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Healthy, Quick & Easy
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Recipe Reviews 15 reviews
Big Soft Ginger Cookies
Really terrific cookies. These are the first cookies I've ever baked from scratch ... so easy and so good! Stayed soft for over a week too (but I did make giant cookies, which might have helped). The first time I made them, I used 3 tsp of ginger and 1/4 tsp cayenne pepper to make it extra-spicy. They came out great... had a nice slow burn in the aftertaste. I forgot to roll them in sugar, but just sprinkled raw sugar on the top of the flattened cookies before they went in the oven, and that worked out fine. Made them again just now, and this time used 1/2 brown and 1/2 white sugar. Used maybe 2.5 tsp ginger, and no cayenne. I did roll in sugar before putting on the cookie sheet this time, and sprinkled some raw sugar on top (it's pretty!). This time they turned out sweeter and less spicy, but still good. I'd use the first method if making these for adults, and the 2nd method if making for kids (or adults with a sweet tooth!) Oh, regarding the OJ... the first time, I used 1 TBS lemon juice instead of the water (had no OJ on hand), and the 2nd time, I used 1 TBS OJ instead of water. I can't really taste the difference between the lemon juice and OJ versions, so go ahead and use lemon juice if that's all you have!

5 users found this review helpful
Reviewed On: Aug. 11, 2008
Peanut Sauce I
This is a really great recipe... fast and easy to make, and has ingredients most people have on hand. I did substitute honey for molasses as that is all I had. It has a nice spicy kick. However, I agree about the vinegar... I used rice vinegar (milder than white vinegar) and it was still too much. Had to add more peanut butter and a dash of fish sauce to try balance it. Admittedly I am not a vinegar fan, but I still think that halving the vinegar would make this a 5-star recipe. Regardless, I'm sure I will make this again... served as a sauce for chicken breast pieces threaded on skewers (easiest fancy appetizer ever!), and had leftover sauce on pasta with some stir-fried veggies. Thanks for sharing this!!

2 users found this review helpful
Reviewed On: Jun. 1, 2008
Goat Cheese Pizzas
Really terrific -- impressive and delicious! I used mini-pitas (whole) to make hors d'oeuvres, and served the balsamic on the side. I used pre-sliced roasted red pepper and sundried tomatoes, so I could just snip the slices with kitchen scissors to get a small-dice with no mess. Used arugula as I didn't have basil (I think both are good matches), and added bits of salami for the meat-eaters. To crumble the goat cheese, make sure it's nice and chilled (a few hours in the fridge, or 30 mins in the freezer should do). Put it in a bowl, and just grab two forks and start poking at the cheese with the tines. It'll crumble nicely... if it starts to get mushy, pop it back in the fridge to chill.

4 users found this review helpful
Reviewed On: May 14, 2008
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