HoiLei Profile - Allrecipes.com (19662017)

cook's profile

HoiLei


HoiLei
 
Home Town:
Living In:
Member Since: Aug. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian
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About this Cook
I'm saving money and improving my health by cooking from scratch! No more processed junk.
My favorite things to cook
Quick breads, chili, eggs (can't beat the simple stuff!), yoghurt, soups
My favorite family cooking traditions
"concoctions" of chicken, scrambled egg, and "yellow" rice. Also my dad's minestrone soup.
Recipe Reviews 4 reviews
Easy OREO Truffles
We made the inner part of the truffles one night, and dipped them the next morning. Our experience: a potato masher did a good job breaking up the cookies since we lacked a food processor. The Oreo/cream cheese mix was oily, but not hard to work with when room temp. We rolled the balls without much trouble, then refrigerated them overnight. The next day, the balls were cold and hard--ideal for dipping. To dip them, we melted the chocolate over a double boiler, and kept it just hot enough to steam and pour, but not so hot it might melt the balls. We put one ball at a time into a slotted spoon, and scooped a little chocolate from the double-boiler on top of each and rolled it around. We put the wet truffles onto a greased cookie sheet, then refrigerated them a half hour. The result: delicious! The cheese had thoroughly blended with the cookies overnight, so the insides of the truffles are creamy and soft. What a hit!

4 users found this review helpful
Reviewed On: Nov. 13, 2011
Creamy Au Gratin Potatoes
I made this for a finicky eater, so I excluded the onions. I also used less salt because cheddar is such a strong cheese. This dish was a hit! Creamy and delicious, the potatoes cooked just right! ETA: when I later made it for myself, I used the onions and added peas. The onions really don't taste strong once they're baked with cheese, so my finicky eater might not have minded them after all!

0 users found this review helpful
Reviewed On: Oct. 19, 2011
Perfect Parmesan Pizza Dough
I reduced the recipe to 6 servings and made one pizza, following the instructions exactly. I baked it for 20 minutes at 400F. The dough came together and rolled nicely. However, it did not rise. When I left it to rest 15 minutes, it stayed inert. When I cooked it, the bottom crisped up, but the rest stayed thin and doughy. I'm not sure if it was the requirement of cold water that did it... doesn't yeast (even instant yeast) usually need warm water to grow? Maybe I'll try this again with warm water.

27 users found this review helpful
Reviewed On: Sep. 7, 2011
 
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