Allrecipes Home  >  Community  >  Cooks  >  Erin C

cook's profile


Erin C
 
Home Town: Phoenix, Arizona, USA
Living In: Miami Beach, Florida, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Boating, Walking, Reading Books, Charity Work
About this Cook
Im a dietitian, specializing in pediatrics. I love getting people, especially kids excited about cooking and trying healthy new foods!
My favorite things to cook
Anything quick and cheap!! ha ha...love making salads, shrimp dishes, salsas, vegetarian meals, especially utilizing beans, and differernt whole grains like quinoa and cous cous
My favorite family cooking traditions
Italian...meatballs and homemade sauce, homemade pickles, and antipasti. Christmas snowballs and peperkaker
My cooking triumphs
My aunt and uncles wedding cake when I was 17 years old!
My cooking tragedies
I've had my fair share...I think a birthday cake that I made for my mom when I was about 10...totally fell apart and tasted awful!
Recipe Reviews 54 reviews
See All Reviews 
Sangria! Sangria!
Very good base recipe. Brandy and triple sec are a must.... skipped the lemonade concentrate and just added more lemon juice...Can vary the fruit- do NOT use marachino cherries (uck!). I used lemon, orange, lime and kiwi....the kiwis were delish soaked in the sangria. I also cut the sugar in half and will likely skip next time. Used an Australian Shiraz.

1 user found this review helpful
Reviewed On: Jun. 22, 2009
Best Carrot Cake Ever
I soaked the raisins in the drained pineapple juice and a quarter cup of RUM. I drained the liquid from the carrot brown sugar mixture. I added a little nutmeg, cloves and ginger and baking powder per other reviews. The spices were good, but I honestly dont think the baking powder made a difference. NOW, the way to make this extra good- I split each layer in half and before frosting spooned the liquid used from soaking the raisins over each layer. Needed a little extra rum at the end to finish the last layer. This makes it moist and gives the perfect ratio for frosting to a good dense, moist cake!! Definitely top resturant quality.

2 users found this review helpful
Reviewed On: Apr. 20, 2009
Cream of Cauliflower Soup I
I want to give this recipe a 3.5 as per the directions and 4 with my changes. I left out the flour to make it gluten free and reduced the liquid 3 cups and it was still a little too liquidy. Instead of 1 cup milk and 1 cup cream, I used just 1 cup half and half and it was plenty "creamy." I used a blend of swiss and guyrere cheese- cheese definitely "makes" the soup. Will make again- great way to use up a head of cauliflower that was starting to go bad.

0 users found this review helpful
Reviewed On: Apr. 13, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?