cook's profile


Kitchen Queen
 
Home Town: Houston, Texas, USA
Living In: Meadows Place, Texas, USA
Member Since: Oct. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Music, Wine Tasting
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About this Cook
SWF 41. Mother of two boys 10 and 14 who love my cooking (thanks Allrecipes!). Hobbies are cooking and DJing (I know, wierd combo ;)
My favorite things to cook
Used to be baking, BUT since I have found Allrecipes I really enjoy cooking so many other things because I'm learning that I can make other things just as well :)
My favorite family cooking traditions
My younger son loves to help me make Pastitsio, their favorite meal.
My cooking triumphs
Anything that my kids clear their plate on :)
My cooking tragedies
Anything they don't like :(
Recipe Reviews 22 reviews
Peppy's Pita Bread
OMG.. I was skeptical before I made these that I wouldn't taste "real" (I used to live in Israel), but they ARE!! I've been so dissatisfied with the regular pita bread I find in the grocery store. These are even EASIER if you use the quick rise yeast! I don't have a bread machine, but who cares because it's even quicker with the quick rise yeast because you only need to prepare with 120 degree water and to let it rise COVERED in a bowl for only 10 minutes before shaping into balls! I did wait the recommended 30 minutes after rolling them & covering on the counter, but that was only because I made a few mini pizzas first with a few of them (which BTW were AWESOME!!!). I'm not sure if I would have had to wait the entire 30 minutes though because it's quick-rise yeast. I will make more another time & report back if just an additional 10 minutes covered on the counter worked instead of needing to wait the 30 minutes. I haven't been this excited about a recipe in YEARS!!!!!!

2 users found this review helpful
Reviewed On: Apr. 7, 2009
Almond Maple Granola
I have been making this granola for a few years now. My kids LOVE it. I ALWAYS halve the amount of flaked coconut. TIP #1: If you don't happen to have sunflower seeds or wheatgerm on hand (I never seem to), don't freak out because seriously...it's great without it. PLUS it simpler to make and cheaper that way too. I always double the recipe & put a mixture of corsely chopped almonds (& sometimes hazelnuts) to "my half" (since my kids don't like nuts). ***TIP #2: I NEVER finger clump the mixture before baking...it doesn't really work that well anyway. I INSTEAD just press the mixture down in the pan with my nands so the whole thing is clumped together!! During the time when you're supposed to turn the mixture over (during baking half-time) I take a spatula & just flip over the "sheet of granola" in sections. It breaks up on it's own pretty easily and even if there are large chunks at the end of the baking process, oh well...they are easily broken up into smaller pieces if desired ;-) EVEN BETTER: Store in one of those tupperware-type cereal containers and the big pieces will just break up on their own eventually when you shake out the granola. **SIDE NOTE: My friend goes on & on about flax seeds and how good they are for you. She stayed with me & left a container. I put some in my coffee grinder & used a 1/4 cup in my DOUBLE batch instead of the wheat germ (that I never have anyway!!!!)I can't tell a difference in the taste. So if you're into flax...... :-) Enjoy

1 user found this review helpful
Reviewed On: Feb. 23, 2009
Pumpkin Pie Cake I
Okay... I don't know what the heck happened with this recipe but it did not work for me! Sprinkling the yellow cake mix and covering with butter DID NOT do anything to make the DRY CAKE MIX anything but cooked DRY CAKE MIX.

1 user found this review helpful
Reviewed On: Feb. 23, 2009
 
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