disgard.lo Profile - Allrecipes.com (19228390)

cook's profile


Home Town:
Living In:
Member Since: Sep. 2011
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Ciabatta
  • Ciabatta  
    By: Benoit Hogue
  • Kitchen Approved
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 2 reviews
Apple Crisp II
This crisp was, at first bite, pretty good. My apples remained firm and the crisp was initially tasty. But after a couple of bites, my company and I all thought that it lacked flavor. The dish was overwhelmingly sweet and didn't seem to have a lot of spice. If I were to make this again, I'd add more cinnamon and nutmeg, maybe a hint of clove and allspice. I'd also use light or dark brown sugar in place of the white sugar called for tossing the apples. I did double the crisp as most reviewers suggested, and I definitely would not do that again. We all felt that it turned into a crisp with apples, rather than the other way around. The proportions as written would have been good for us. It otherwise felt like we were eating butter and sugar and flour and butter. This wasn't terrible; my guests ate it and were pleased to have a dessert made with freshly picked apples. But I'd have to make a lot of adjustments if I were to make it again.

0 users found this review helpful
Reviewed On: Oct. 27, 2013
Bacon-Balsamic Deviled Eggs
I -- and the rest of the Easter dinner guests -- liked this take on deviled eggs. I used a hardwood-smoked bacon (what I had on hand) and was afraid the smoke flavor would be overpowering, but the balsamic vinegar cut that taste. I realized only *after* I had filled all of my egg whites that I had left out the celery salt, so perhaps that will improve the taste even more next time. These were still very egg-y, but they were better than any deviled eggs I'd had before. If called upon to make deviled eggs, I'll go with this recipe. Thanks for sharing.

3 users found this review helpful
Reviewed On: Apr. 9, 2012

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

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