FNChef Profile - Allrecipes.com (18019675)

cook's profile


Home Town: Prior Lake, Minnesota, USA
Living In: Lakeville, Minnesota, USA
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Music
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Blog...  2 posts
Aug. 8, 2012 8:43 pm 
Updated: Aug. 19, 2012 12:08 pm
Research “marble cake” and you’ll discover a number of recipes for marble loaf cakes, pound cakes, Bundt cakes. Even sheet cakes! As overwhelmed I was by the options, I couldn’t be tempted to revert to the box mix. After some research, I made cake #1. Cake 1: “Halloween Marble Cake” by a… MORE
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Tags:  Baking, Dessert
From The Blog:  FNChef
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Recipe Reviews 480 reviews
German Chocolate Cake Frosting II
Standard recipe for German Chocolate Frosting that worked like a charm. I increased to 16 servings to use the entire can of evaporated milk AND because I'd rather end up with too much than have to make another batch! I used it to fill and top a gluten-free chocolate cake (3-8" rounds) and for the filling of my chocolate macarons. I'd recommend a med or med-low temp or this will take forever... you just have to keep whisking and scraping the bottom with a rubber spatula and you'll be fine with a higher temp. Yum!

0 users found this review helpful
Reviewed On: Oct. 30, 2014
Hard Candy
Worked like a charm! I made 1/3 of the recipe and it was more than I needed for the accent work on a "Frozen" themed cake. For reference, it could have easily spread out to cover a half sheet pan. Also... I made it on a whim and didn't realize I only had (3!!) jars of DARK corn syrup, but I went with it anyway, dying it blue at the end, unsure if the blue would really come through and it worked perfectly!

0 users found this review helpful
Reviewed On: Aug. 28, 2014
Chicken Makhani (Indian Butter Chicken)
I only wished I had naan to serve with it! I didn't feel like venturing out in the rain to get some, but that's the only thing I can think of that would've made this recipe better! I subbed 2% milk for the half-and-half and used chicken breast. For the ginger-garlic paste, I simply made my own with my knife and garlic press. I can only imagine how much more developed the flavors will become by tomorrow evening when we eat the leftovers!

1 user found this review helpful
Reviewed On: Aug. 17, 2014
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Cooking Level: Expert
About me: After raising two children and putting them… MORE

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