A. Le Profile - Allrecipes.com (18615312)

cook's profile

A. Le

A. Le
Home Town: Orlando, Florida, USA
Living In: Gainesville, Florida, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Reading Books, Music, Charity Work
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About this Cook
Student. I don't believe in gender roles. I love animals, graphic novels, typewriters, and B-grade horror films.
My favorite things to cook
Things that are easy, cheap, and fun to make. Also, anything with cheese or lemons. Or cheese AND lemons!
My favorite family cooking traditions
Spring rolls, wantons, and a sweet, soupy, dessert called che. Always more fun with family :-)
My cooking triumphs
NY cheesecake. Eggs. Steak with Oyster sauce. Lemon meringue pie and lemon bars.
My cooking tragedies
I burn things.
Recipe Reviews 10 reviews
Bake Sale Lemon Bars
I used GourmetMommy's modifications and made my own (that's why it gets only a 3/5) 1. Use a graham-cracker crust (there's a good recipe if you search for it). The dough one got too soggy and nasty after a few days. 2. I followed GourmetMommy's changes exactly: use 6 eggs and 6 tablespoons of flour and DEFINITELY bake at 350 deg. Otherwise, it gets too "done" and tastes REALLY eggy. I've made this 3 times and have it down PERFECT :-)

3 users found this review helpful
Reviewed On: Feb. 15, 2011
Pesto Sauce
This recipe came out so YUMMY. I loved that just a little bit of the sauce was enough for a plateful of pasta. It's so creamy and nutty tasting - the texture is kind of gritty (from the nuts) and the basil smell - WOW. It was a little oily for my taste, so I would decrease the olive oil (that's why 4 instead of 5 stars). It was REALLY easy - just toss all the ingredients in and blend. I will definitely make this many more times. Modifications: -I used about 3/4 cup of macadamia nuts instead of walnuts since I had the macadamia nuts handy -I would use less olive oil next time. Maybe take it down to about 3/4 of a cup. -I think it tastes better with fettuccine than with other pastas! This is just my opinion :-) -Goes REALLY well with a glass of Cabernet Sauvignon -I used about 1/2 tsp of salt and 1/4-1/8 tsp pepper

3 users found this review helpful
Reviewed On: Feb. 28, 2010
I used pecans for my nuts. This recipe was great but the phyllo dough can intimidate some people. Don't be! Simply let it thaw per the instructions on the box and then cover the dough with a VERY lightly damp piece of paper towel. Over this, I put plastic wrap to further keep in the moisture (putting the plastic first and then the paper towel didn't do anything for my dough). Also, if you want to pour the sauce hot atop the hot baklava, you should make a lot more sauce b/c mine all settled to the bottom and left the top crunchy and nutty, but not very sweet. The bottom layers were very sweet and flaky and were exactly what baklava should taste like, but the top and middle layers varied in sweetness. I definitely recommend adding 1/2 more sauce than what is stated in the recipe. Make sure to cut the shape you want BEFORE you bake it because it is difficult to cut the baklava afterwards and to maintain it's appealing flaky layers and shape. You can really cut it any way you want. This recipe allows for a lot of versatility - I used way more nuts than was suggested and I also didn't layer the dough as stated in the recipe. Regardless, it STILL turned out great! One item I suggest you have on hand is a clean paintbrush purchased specifically for brushing the butter onto the dough. I would definitely try this again! It is THE genuine article!

8 users found this review helpful
Reviewed On: Feb. 23, 2007

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