leopardstripes Profile - Allrecipes.com (18901443)

cook's profile

leopardstripes


leopardstripes
 
Home Town: Blaine, Washington, USA
Living In: Boise, Idaho, USA
Member Since: Jan. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Photography, Reading Books
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Lemon Bundt Cake
Blue Spiral
Garlic Mashed Potatoes Secret Recipe
About this Cook
I've been cooking professionally since I was 19, and love trying out new techniques and flavors.
My favorite things to cook
Breads, homemade tortillas, lasagnas, desserts, potat klub, just about everything.
My favorite family cooking traditions
Homemade cookies, and some Scandinavian dishes.
My cooking triumphs
Getting a meal put together without interference from my toddler constitutes a triumph to me...so I guess I have a few of those a week!
My cooking tragedies
Well, there was the time with the Thai noodles and the spring rolls...I will never use that much fish sauce again, in an entire lifetime!
Recipe Reviews 23 reviews
Best Lemonade Ever
This is IT- it's the only recipe we'll ever need for lemonade! Tried this recipe a week ago, and have since had to make it 3 times- it's that good. :) Thank you so much for sharing this one- it's great to be able to make lemonade, the "clean" way- no nasty corn syrup-based glop in a can for this family! :D

0 users found this review helpful
Reviewed On: Mar. 29, 2014
Chef John's Chicken Kiev
to stick the flattened chicken breast meat together more effectively, I would suggest that you add a touch of cornstarch (preferably organic!) to areas that you're sealing- it really makes a difference in how well the chicken holds together. I also use this for saltimbocca, and other stuffed chicken breast dishes. Flour works as well, but will affect the flavor, and may come loose.

2 users found this review helpful
Reviewed On: Mar. 1, 2014
The Best Lemon Bars
Excellent! However, I did do a substitution- I had about 1/2 lard on hand that needed to be used up, so I cut that in with 1/2 c. butter, and added about 1/2 tsp. salt to the crust- YUM! As other reviewers recommended, added some bottled lemon juice to the mix, as I only had about 1/3 c. fresh to get a little over 1/2 c. juice, and threw in the zest, as well. Also added a tiny amount of vanilla and almond extracts to wet mixture (because I can't resist doing that sort of thing!) Wonderful crust-to-topping ratio, and my MIL and sons were delighted with the bars. (And three bars later, so am I!) Might try making the recipe as written next time, LOL! Really good bars. Thank you, Patty Schenck!

0 users found this review helpful
Reviewed On: Aug. 4, 2013
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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