CARODUN Profile - Allrecipes.com (1959240)

cook's profile

CARODUN


CARODUN
 
Home Town:
Living In: Eindhoven, Noord-Brabant, Netherlands
Member Since: Feb. 2003
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Mexican, Indian, Italian, Mediterranean, Vegetarian
Hobbies: Music
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Chip Dip
  • Chip Dip  
    By: SUSAN ANN
  • Kitchen Approved
Oatmeal Crispies 1
Lemon Madeleines
Chocolate Cornstarch Pudding
Bread Machine Bagels
About this Cook
I live in the Netherlands, and I think the recipes at this website are different from our Dutch recipes. Sorry for my bad English....
My favorite things to cook
Dips and salsa's, cookies, brownies & muffins, everything with tomatoes in it, bread and desserts.
My cooking triumphs
I have a lot of good recipes now, and people always love to eat at our place. Doesn't matter what.
My cooking tragedies
Oops, the last tragedie was the pilav I made; I made it as usual, but it tasted awfull! Because I was in a hurry I think...so always take your time and cook with love...
Recipe Reviews 66 reviews
Cracked Sugar Cookies I
Wow. What I noticed was, that the cookies not only taste but even smell delicious! Simple recipe. Nothing more to say. Please try it!

1 user found this review helpful
Reviewed On: Jun. 10, 2010
1-Dish Taco Bake
Three starts because this dish was quite dry. I wondered how it could be possible to get the crust cooked. But it did! The crust reminded me of couscous. That's why my husband didn't like it, and I did. For seasoning I used the taco Seasoning 1 from this site. Very good! Will not make this taco bake again.

3 users found this review helpful
Reviewed On: Dec. 29, 2009
Chocolate Covered Caramels
Not a very easy recipe. I used golden syrup bc I din't have corn syrup, and accidentaly I used 240 grams of butter, which was way too much; it wasn't mixed properly and I had to pour off the fat. Next time I will use 180 grams of butter. I like using my French recipe which uses cream instead of condensed milk. It makes the caramels much creamier. But this is a good replacement when I don't have any cream. In the beginning I did have ugly dark spots, as if the caramel was burnt, but later on it dissapeared. I always boil the mixture to 260 F, which makes the caramels quite hard. (which I like) This time I boiled to 150 F, which was really perfect, nice soft, chewy caramels! BUT they did stick, so I dusted them with cinnamon and honestly that was really good too! At the bottom of my baking tray, I put chopped walnuts, and poured the mixture over it. When the mixture was hard, I turned it and now I have beautiful dark caramel with light brown spots. Please don't cover them with chocolate! (honestly, I really like chocolate)

2 users found this review helpful
Reviewed On: Dec. 27, 2009
 
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