Logan B Profile - Allrecipes.com (18598353)

cook's profile

Logan B

Logan B
Home Town: Jefferson, Iowa, USA
Living In: El Paso, Texas, USA
Member Since: Apr. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Reading Books, Music
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About this Cook
I grew up cooking. Anytime someone went into the kitchen to cook, I was right behind to help out. I have my Bachelor's degree in Culinary Management from Scottsdale Culinary Institute.
My favorite things to cook
I love comfort foods (but I hate to fry things). The thought of a warm bowl of chili on a cold autumn day is perfection.
My favorite family cooking traditions
Anytime family and good food are brought together is my favorite tradition.
My cooking triumphs
Several exotic international (mainly Asian or French) dishes at school.
My cooking tragedies
Again, several exotic international (mainly South American and Asian) dishes at school.
Recipe Reviews 6 reviews
Pumpkin Cream Cheese Muffins
Very Good Muffins. I up-ed the pumpkin to 1 1/2 cups for a more moist muffin, but it still turned out a little on the dry side. I might have slightly over mixed though, so I might have to make another batch to see. If you fill each standard-sized muffin tin with about 1/8 cup of the pumpkin filling, then cover that with about 2 tablespoons of the cream cheese mixture, then spread another 2 tablespoons of the pumpkin mixture over that you will have an actual cream cheese filled muffin. I went without the streusel topping and they were great.

3 users found this review helpful
Reviewed On: Dec. 11, 2009
Albondigas Soup II
This recipe is really good. It didn't state it in the recipe, but I added about a teaspoon of salt to the meatball mixture because everyone knows you have to add salt to your protein or else it will be bland. I substituted dry bread crumbs and also doubled the amount because they felt too soggy and wouldn't hold their shape. To reduce some of the fat, I baked the meatballs on a cooling rack so the fat could drip onto a cookie sheet for about 20 minutes at 350 degrees F. I did everything else according to the recipe and I added 1 pound of dry red kidney beans as a bit of a filler.

2 users found this review helpful
Reviewed On: Oct. 11, 2008
Pumpkin Butter II
I have yet to make this recipe, but I have read SEVERAL reviews of many different pumpkin recipes where people are substituting fresh pumpkin. I would just like to remind everyone that the pumpkins you use for jack-o-lanterns have MUCH less flavor than the smaller sugar pumpkins, which are used specifically for cooking. Also remember, the larger the pumpkin, the more bland the flavor.

6 users found this review helpful
Reviewed On: Sep. 17, 2008
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