Dimi Profile - Allrecipes.com (18465485)

cook's profile

Dimi


Dimi
 
Home Town: Chesapeake, Virginia, USA
Living In: Phoenix, Arizona, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Painting/Drawing
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About this Cook
I've been cooking, with mixed results, since I was about 11, when I took over preparing dinner at home. Baking is probably my forte, ironic since my first bread attempt was the correct taste, but would have served double duty as a doorstop!
My favorite things to cook
Sweet breads, casseroles to serve an army.
My cooking triumphs
The gingerbread I made at age 11 - my very hoity toity aunt asked what bakery my mom had purchased it from. The look on her face when she said I had made it from scratch was priceless.
My cooking tragedies
Oh, where to begin... Probably the many, many failed bread attempts, until I discovered a refrigerator rise method in an ancient cookbook. Haven't had any issues since.
Recipe Reviews 12 reviews
New York-Style Cheesecake
My only "quibble" such as it is - clarity of a couple of details. "Small spot" in the middle - apparently my spot was TOO small, as I ended up slightly overbaking it. Also recipe doesn't specify to soften the cream cheese - I know it needs softened - but someone completely unfamiliar with making cheesecake could get frustrated wondering how the heck to whisk solid cream cheese! I also subbed about 2 tsp of lemon juice as I didn't have zest on hand - flavor was superb. Oops, also subbed 1 cup greek yogurt for the sour cream - texture and flavor was still excellent. Overmixed - my fault, I know better. The overbake - had never made it this way before, and my guess on the "small" was off. I should've shut off the oven when it was about silver dollar size.

0 users found this review helpful
Reviewed On: Apr. 20, 2014
Pretzel Bread
Made this for hubby - he's not a bread fan but does love his pretzel bread!! For those who have issues with the rising: 1) Make sure the yeast is quick rise 2) Make SURE the warm solution is NOT too hot. It will kill the yeast. 3) If you're still having trouble (I have issues with quick rising) try this. Follow the directions up to and including turning the dough into the greased bowl. Cover with a damp cloth. Refrigerate overnight. Then follow the other directions. I do this for ALL my breads, as I can't get a consistent rise the other way - this method was in an old recipe for french bread, and gives me a consistent rise every time. I never rise my dough at room temp, but always use the overnight method or I end up making bricks.

6 users found this review helpful
Reviewed On: Feb. 8, 2014
Cheesy Hash Browns
I do this almost identically - except we add meat for a dinner main casserole. Country sausage, cooked and drained is the mainstay - but we've also used shredded rotisserie chicken and broccoli. I usually also add a couple of eggs per hash brown package (we usually double this for when the kids are home on the weekends) and double the soups - it's a very very versatile recipe!

2 users found this review helpful
Reviewed On: Jul. 20, 2013
 
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