TBROEREN Profile - Allrecipes.com (18376315)

cook's profile

TBROEREN


TBROEREN
 
Home Town: Oregon, USA
Living In:
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Mediterranean
Hobbies: Music
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About this Cook
I am a dairy fiend....love milk, eggs, cheese, fish in addition to lush green salads well garnished with homemade candied nuts or fresh croutons. My biggest peeve is recipes that DO NOT WORK...grrrrrrr! Yep, done a few of those. I'd like to write my own cookbook, and share my best with others.
My favorite things to cook
Stir fried rice, thai food, salads, fresh peach pie & amazing gooey deserts
My cooking triumphs
Although I usually dont have the time or inclination to make bread, my most recent cooking triumph was homemade pizza dough....oooh la la...crispy crunchy pillowy frenchbread dough...this was something really special.
Recipe Reviews 5 reviews
A Pad Thai Worth Making
Sorry guys, but this is not good. I adjusted this as others suggested...added 1 tbsp tamarind, cut the lime juice in 1/2, made extra sauce...but truthfully, the sauce just isnt pad thai flavored...ended up very limey, spicy and sour. I threw mine out....pad thai should be delicately flavored...this doesnt have the right sugar, the lime overpowers, and the flavors are not the right blend.

7 users found this review helpful
Reviewed On: Apr. 30, 2009
Flourless Peanut Butter Cookies
These didnt have enough structure for me. I added 1/2 tsp baking soda as another reviewer did, and baked an extra 4 mins. They puffed in the oven, then deflated, then, because they were so thin, I couldnt get them up off the pan without them crumbling. The flavor is also too sweet here.

1 user found this review helpful
Reviewed On: Dec. 9, 2008
Crustless Cranberry Pie
Wonderful, not too sweet coffee cake. Brought to work, and everyone loved it! I particularly enjoyed the large quantity of tart cranberries, set off by the mildly sweet cake. The only trick, was that mine was difficult to cut and serve from my pie pan. Next time, I will probably use an 8x8 square pan...but other than that, this recipe was a keeper!

1 user found this review helpful
Reviewed On: Dec. 9, 2008
 
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