cook's profile


Alicia
 
Living In:
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
Wife, mom, computer scientist, writer, teacher, linguist, cook and housecleaner
My favorite things to cook
Anything my family loves, as long as I have help cleaning up.
My favorite family cooking traditions
All things Greek. Most cooking is done without recipes, but I love to experiment and read cookbooks and Allrecipes for some great new ideas.
My cooking triumphs
A number of county fair baking prizes, one "Best of Show" for my scones ;-)
My cooking tragedies
Sometimes when taking a shortcut which seems reasonable, it has ruined the result :-(
Recipe Reviews 3 reviews
Pumpkin Bread IV
Very good!!! I baked one in a bundt pan because I only had two 9 x5 loaf pans and the recipe was plenty for the bundt and the two loaves. The only changes I made were to replace 1 1/2 cups of flour with and to add about 3 tbsp of ground flax, for the sake of nutrition (though there is a lot of oil and sugar in this recipe ;-) Overall, delicious!

2 users found this review helpful
Reviewed On: Nov. 21, 2011
Spicy Sausage and Rice Casserole
So simple and everyone loved it. Instead of pork sausage, I used 1 lb of ground turkey and two links of Adell chicken chorizo, chopped. One person mentioned the high fat/calorie content and I think my version resolved that. I did everything else according to directions, except I used a bit more chopped onion and a jar of Barilla marinara instead of the canned whole tomatoes. I also left out the cayenne because I hadn't noticed it in the recipe. I found that I didn't need it because the chorizo was pretty spicy. However, if I had used it, I would have added 1/4 tsp since my daughter doesn't like food too spicy. I told my boys they could just add Sriracha if they wanted it spicier! I knew it would be dry if baked uncovered, so I baked it as directed, but covered it with foil. It worked well and was done in about 50 minutes. At that point, I topped it with some shredded colby jack, turned off the oven and put it back in for 5 more minutes. Everyone had seconds and I will make this again.

1 user found this review helpful
Reviewed On: Nov. 3, 2011
Exquisite Yeastless Focaccia
Well, it was all gone, so everyone must have liked it! I used 1/3 whole wheat flour and replaced about 2 Tbs of water with olive oil to make the dough more tender. I did have to add a little extra flour and the dough was still sticky, so I used greased hands and it was easy to pat into the pan. I had increased the recipe to 1 1/2 times, so I used a cookie sheet. Not sure if I made it too thin, but it was more crispy than soft. I also baked it on convection and probably regular bake would make it softer. I used olive oil, salt, garlic powder and finely chopped green onion on top. No cayenne, though a little would be nice. My son wished I had used crushed garlic instead of powder and I agree. I will try it again and maybe add just a very light smear of tomato sauce also. I like the idea of carmelized onions too. I think there are some good possibilities with this recipe.

0 users found this review helpful
Reviewed On: Aug. 8, 2009
 
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