BEANS55 Profile - Allrecipes.com (18763920)

cook's profile

BEANS55


BEANS55
 
Home Town:
Living In:
Member Since: Mar. 2004
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 10 reviews
Chinese Barbequed Spareribs
These ribs were EXCELLENT. Exactly, if not better than take out. Followed recipe ingredients, used a bit more since I had larger ribs. I also cut my ribs in half to make them more like appetizers. I took the advice of others. Marinated overnight in a zip-lock bag. Slow boiled the extra marinade (on low) before basting. I turned the ribs a few extra times than suggested and cooked a bit longer. Turned out delicious and just as good reheated the next day. I also prepared a batch and put them in the freezer with the marinade. Defrosted and baked another time, and they turned out perfect. What a time saver to have them on hand. Thanks so much for this recipe.

2 users found this review helpful
Reviewed On: Apr. 4, 2007
Chantal's New York Cheesecake
Made this for Easter Sunday, and it was FANTASTIC. It was rich and creamy, with the perfect "diner" cheesecake texture. Better than the famous cheesecake store in Brooklyn. Never bothered to make a topping for it, was delicious plain. I followed the others and used 2 tbl. flour, baked it in a 10" springform pan (9" would be too small) and had a 9x13 pan with boiling water on the bottom rack. Not one crack!! I kept it in the oven for 3-1/2 hours and chilled it overnight. My Dad and Husband both agreed, I can now throw out all of my other cheesecake recipes. Thank you very much for sharing this wonderful recipe with me.

12 users found this review helpful
Reviewed On: Apr. 20, 2006
Marbled Pumpkin Cheesecake
This turned out perfect. No cracks and very pretty presentation. Everyone thought it was too sweet, maybe I slipped on the sugar. I put the water pan on the bottom rack as others suggested and it worked great. I used cinnamon sugar graham crackers (crushed) for the crust.

64 users found this review helpful
Reviewed On: Dec. 20, 2005
 
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me: I have a gaggle of kids*(ages 12,9,6 and 4… MORE
Cooking Level: Expert
About me: After raising two children and putting them… MORE
 
ADVERTISEMENT

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States