angila Profile - Allrecipes.com (18651459)

cook's profile

angila


angila
 
Home Town: Taipei, Taiwan
Living In: Sunny, California, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Italian, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies:
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Norwegian Waffles with powdered sugar and strawberries
About this Cook
I am a cardiac nurse. I work full time at a hospital.
My favorite things to cook
Stirfry beef, lemon rosemary chicken, Asian food such as Chinese pork chops/stews (oxtail), Cakes, cookies, etc.
My favorite family cooking traditions
My grandmother's slowcooked dishes.
My cooking triumphs
Beautifully done Asian pork chops.
My cooking tragedies
I opened the oven too early to check on the cake and the middle part sank in. lol it was really ugly looking.
Recipe Reviews 5 reviews
Japanese Ginger Pork
Hubby and I both loved this recipes. I did , however, use probably 2x of the ginger it called for. Be sure to use real fresh ginger root. I grated mine. It goes very well with steamed rice, steamed/boiled cabbage or lettuce. :) Thank you so much. I love the sauce as well. Also, A word of advice if you are using cut up pork tenderloin. It will work and very well, but make sure the strips aren't too thick. With strips, the marinade needs to be stronger so the flavor would soak through. If you don't have too much time to marinade it, be sure to beat it in a bag (tenderize) before hand. I know some of us are trying to use the less fatty cuts, this tip and recipe is definitely good for those.

6 users found this review helpful
Reviewed On: Jan. 21, 2008
Barbeque Chicken
I reduced water as others have suggested. Outcome is also the same as others. It came out with the sauce runny on the bottom. I only used 4 thighs but still used 12 servings of this sauce. Hubby likes the flavor so that's all it matters. Chicken does come out tasty and smells great. Cook time is just right as well. Thank you for this recipe.

1 user found this review helpful
Reviewed On: Jul. 8, 2007
Norwegian Waffles
This is a great sweet waffle recipe. I added only a pinch of salt and did beat egg white + sugar to stiff first. Folding this mixture in with everything at the last minute made the batter less runny. I also used butter instead of shortening. As a result of having a very basic waffle maker, it did not come out super fluffy, but it did turn out great. Tender, beautifully golden with wonderful aroma. It has just the right amount of egg and milk for it to be wholesome. I agree that it needs a little dusting of powdered sugar on top and goes great with fruit. In my opinion, this is probably more of a dessert waffle recipe. Update: I made it several times more by now. :) With the waffle iron preheated at medium high, it came out even better than before. Just a tiny bit of golden brown/nice and crispy on the outside with inside still moist and wonderful. 1/2 milk and half water probably helped on this as well. Loving it as a late night snack hehe. Thank you so much for this recipe.

5 users found this review helpful
Reviewed On: Jul. 8, 2007
 
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