lkruth Profile - Allrecipes.com (19290168)

cook's profile

lkruth


lkruth
 
Home Town: Wheaton, Illinois, USA
Living In: New Haven, Connecticut, USA
Member Since: Sep. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Nouvelle, Healthy, Vegetarian, Dessert
Hobbies: Reading Books, Music, Wine Tasting
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CRAB!
About this Cook
I am a PhD student at Yale and manage a bar to make ends meet. I'm also the happy mother of 2 rehab junkyard mutts. I cook, bake, and throw frequent dinner parties to stay sane and social. And I drink wine. Lots of wine.
Recipe Reviews 3 reviews
Spiced Parsnip Soup
The curry powder you use in this recipe makes a lot of difference. The first time I made it with Trader Joe's curry powder and it was just ok. The second time I used some massaman curry, and wow was that good. You can punch up the spice a bit by adding some tumeric, garam masala, or smoked paprika. I also cut back on the butter and used milk instead of cream to make this healthier. Neither was missed.

3 users found this review helpful
Reviewed On: Nov. 26, 2012
White Almond Wedding Cake
I used this recipe to make cupcakes (dyed them pink) and then topped this with cotton candy flavored frosting. The cake was moist with a nice light crumb and it had a delicate enough flavor to let the frosting flavor stand out without the dessert being too sweet. These cupcakes were gone within half a day of making them because all of my friends wanted one!

1 user found this review helpful
Reviewed On: Apr. 12, 2012
Chicken Pasta Primavera
The tomatoes with chilies added a really nice kick in this recipe! I did make some changes which I think really enhanced the recipe. I put the listed herbs into the sauce as it was cooking so that the flavors of the dried herbs could be released. Also, I sprinkled additional of all the herbs listed (plus some coarse salt and pepper) on the chicken before cooking as a crust to seal in the moisture. The chicken came out so tender and flavorful! Finally, I would recommend cutting back the oil and butter used for frying the chicken to 1 tbsp. of each. I had way too much leftover after cooking.

4 users found this review helpful
Reviewed On: Dec. 20, 2011
 
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