Barbara Lanclos Baak Profile - Allrecipes.com (18938305)

cook's profile

Barbara Lanclos Baak


Barbara Lanclos Baak
 
Home Town:
Living In:
Member Since: Jan. 2006
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
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 3 reviews
Baked Cod with Boursin Herb Cheese
Prepared as directed, no changes. Found it to be very bland. If I prepare it again, I will season the fish itself prior to topping or possibly marinate it in a zesty italian to perk it up a bit. And reaaly Cathy D, how can you rate something you haven't tried?

1 user found this review helpful
Reviewed On: Feb. 18, 2013
San Francisco Sourdough Bread
First, a reminder....sourdough sour taste depends on YOUR STARTER, not the bread recipe. Mine is only week old, still a baby. Another reminder....you need to let your starter get to room temp and to PROOF before using. I let mine sit proofing/fermenting for about 6-8 hours before using each time. Then start the bread recipe As for the bread.........yum! Followed the ingredients, except didn't have onions. Egg and water go together to make a wash, don't add to recipe. Used my stand mixer to stir and knead, made a round loaf and an oval loaf, slashed the top with a razor blade before the second rise, cornmeal sprinkled on parchment paper instead of oiled pan. Also put a pie pan, half full of water, on the bottom rack of the oven during baking. This should be put in during the preheat time to allow steam to build up. Started checking for doneness at about 25 mins. Loaf size can reduce/increase baking times Straight to cooling racks when taken out to prevent sogginess. Bread was wonderful!! Great texture, great crust. Can't wait to try it again as the starter matures.

26 users found this review helpful
Reviewed On: Dec. 20, 2009
Chili Rellenos Casserole
I have been making this one for a few years now, with the following changes. I only use the evaporated milk. Use egg WHITES only, not as heavy this way. Enchilada sauce instead of tomato, more flavorful. I cut the whole chiles into 1" pieces then put them in. Everyone who has had it, loved it.

476 users found this review helpful
Reviewed On: Sep. 23, 2006
 
ADVERTISEMENT

In Season

Salsa from Mild to Wild
Salsa from Mild to Wild

Salsa is the fresh condiment you can make at home and put on everything.

Healthy, Delicious Recipes
Healthy, Delicious Recipes

Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.

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

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