FIVESTARS Profile - Allrecipes.com (1993815)

cook's profile

FIVESTARS


FIVESTARS
 
Home Town:
Living In:
Member Since: Jan. 2003
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
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
New York Italian Pizza Dough
Beautiful!! Prepared this today in my kitchen aid mixer. Kept reminding myself that the batter will be very sticky. Proofed the yeast in one cup of the water adding a Tablespoon of sugar. After it proofed, I poured it into the mixing bowl adding the rest of the liquid ingredients. Replaced the beater with the dough hook & gradually added the rest of the flour kneading on speed 2 for another 8 minutes. I did add more flour than the recipe called for.This dough will not clean the sides of the bowl. It will look like a very thick pancake batter. On a heavily floured board I emptied my sticky dough. I kneaded it adding more flour until it barely held its shape. Placed it in an oiled bowl rotating it so the oil covered all of it. Into the fridge it went covered with a towel. Next day I removed it from the fridge and punched it down. Left it on the counter for about 3 hrs to take the chill out. I was detained & could not work on it as planned so I punched it down as it rose. Had to do this twice till I finally was able to shape it by patting it onto my pans & bake it. I had the oven preheated to 450 & semi baked the crusts for 9 min. on lowest rack. After cooling the crusts, I froze all of them except for one...my tester. I topped it with sauce & cheese. Into a 450 oven for about 12 min. on the lowest rack. Oh, I did add 1 Teas. of Garlic Powder & dried basil to the flour before mixing. That sticky dough rivals a tasty authentic Pizza even without a Pizza Stone. Thank you.

1 user found this review helpful
Reviewed On: Sep. 27, 2012
Best Carrot Cake Ever
Great & I made it all in the Food Processor! Grating the carrots and crushing the fresh pineapple! Here's how.. Add dry ingredients and spin, remove to a separate bowl. (this lightens the flour) then mix eggs briefly till light, add sugar briefly spinning, then oil & vanilla Spin 40 sec. Stir in Pineapple do not over process. I used fresh pinapple I crushed in Processor and drained. Place the flour mixture over the wet ingrediants in processor pulsing briefly.Remove to large bowl and finish mixing by hand JUST till incorporated. Do not overmix at this point. Stir in the carrot mixture and nuts, by HAND I Cut the oil to 3/4 cup..white sugar to 3/4 cup, brown to 1/2 cup, added 1/4 cup unsweetened coconut & 3 dashes Alspice. Baked 13x9 for 40 min and did 12 mini muffins baked for 20 min. Really wonderful. For those who had trouble with the recipe..you may not be measuring your flour correctly..using too much or too little radically upsets things. If you use a scale, 11ozs. total flour worked best for me.

3 users found this review helpful
Reviewed On: Sep. 29, 2004
 
ADVERTISEMENT

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

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

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