ABCT77 Profile - (18325697)

cook's profile


Home Town: Cleveland, Ohio, USA
Living In: Columbus, Ohio, USA
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music
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Recipe Reviews 50 reviews
Slow Cooker Fruit, Nuts, and Spice Oatmeal
I am very glad I read other reviews before making this but I didn't take all of the suggestions and I should have. The MOST IMPORTANT thing to do in this recipe is use STEEL CUT OATS. They are not the same as Quaker oats. I had a hard time finding them in the regular grocery store and eventually found them in the bulk foods section. I took the suggestion of many others of not adding the nuts in while cooking - I prefer the crunchy texture they give when you add them after cooking. I also checked the crock pot after 6 hours and was quite glad I did because it was burning on one side of the pot. I was able to use almost the entire recipe still since I had caught it in time - I would NOT have wanted to find that if it had cooked another 2 hours. The suggestions I did not take that I should have was add more liquid. I will be adding at least another 1-2 cups of water and/or milk next time. The ratio of liquid to steel cut oats was not enough. The recipe DOES taste great! The flavors are all there and I will make this many times again, but using all of the suggestions I read from other reviewers. If I didn't have to adjust so many things this would have had 5 stars.

0 users found this review helpful
Reviewed On: Jan. 2, 2014
Apple Turnovers
These will get 4 stars for now but they have potential. I may have done something wrong but I had two problems with these. The sauce was definitely not thick enough and the turnovers exploded filling during cooking. The taste is there though! The filling tastes great but I need to work on the consistency of the sauce and execution of the turnover itself. I would definitely recommend lining your pan with parchment in case the filling comes out of the pastry. Next time I make these I will cook them at 375 because at 400 they came out crispier than I prefer. I have made another version of these (but made with jam) and they bake at 375 for 20-25 minutes and I liked the pastry better at that temperature, it was still browned on top but the dough was still soft. I will make these again but with adjustments on cooking temperature and I will look for suggestions of other reviewers on thickening the sauce. I also didn't bother soaking the apples in water and lemon and they turned out just fine.

4 users found this review helpful
Reviewed On: Nov. 1, 2012
Citrus-Basil Vinaigrette
I made this exactly as written except I forgot to strain the basil which turned out to be no big deal, I kind of liked the basil in the dressing. I used it on grilled halibut, Israeli couscous and a salad with green leaf lettuce, tomato and cucumber. My husband and I both liked the salad and couscous with it a lot but the fish was just okay. I will definitely make this again.

1 user found this review helpful
Reviewed On: Jun. 29, 2012
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Cooking Level: Intermediate
About me: I grew up loving to bake and cook, but really… MORE

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