Yeongmee Profile - Allrecipes.com (10063998)

cook's profile

Yeongmee


Yeongmee
 
Home Town: Rochester, New York, USA
Living In: New York, New York, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
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About this Cook
I recently started to get into cooking and baking to save money. Living in NYC it's so easy to go out to eat 4-5 times a week. It's not so easy to pay for it, however! My boyfriend and I enjoy all different types of foods. However, the both of us do not eat any pork, beef, duck or turkey products. In fact, we generally only eat chicken breasts and tofu.
My favorite things to cook
I have a wide palate. I love cooking all different types of curries-thai, vietnamese, indian, and jamaican. I love anything that deals with vegetables and tofu. I also love to bake! A lot of people I know don't eat a lot of sweets so when I do make it, I try to keep it moderately healthy and not too many servings.
My favorite family cooking traditions
My mother wasn't that big of a fan of cooking. The one thing she loved to make and we loved to eat was her Eggplant Parm. Also, my late grandmother used to make this potato salad that was to die for. No one has been able to make it the same, despite following the same recipe.
My cooking triumphs
I'm always pushing myself to try more complicated and sophisticated recipes.
My cooking tragedies
I had a horrible experience with making spinach and cheese calzones. I prefer not to talk about it. heh.
Recipe Reviews 14 reviews
Chocolate Chip Banana Bread II
All I have to say is WOW. I halved the recipe because I only had three bananas. Two of them were really on their last leg and I was hesitant to use them but maybe thats why these have such an amazing banana flavor! Upon suggestion of others, I used butter instead of shortening. I also dusted my chocolate chips with a tiny dash of flour and the trick worked cuz they didn't sink! Otherwise I made exactly as shown. I made exactly 12 muffins and filled the muffin tins almost to the top. They did not overflow. I baked 350 F for 20 minutes. Good thing I checked on them. They looked really done on the top but the toothpick came up dry. They were nice and crunchy on the top but so delicious and moist in the middle. This is definitely one of my favorites. I will make this again and again.

20 users found this review helpful
Reviewed On: Apr. 20, 2007
Mom's Ginger Snaps
This is the first time I made these and modified my recipe based on suggestions. I was out of cloves so I added 1/2 tsp ground all spice. I added 2 tsp ground cinnamon and 4 tsp ground ginger. I used full flavor molasses. I wanted bite sized and found that the cookies nearly doubled in size. So after setting the batter in the fridge to cool about 20 minutes, I rolled the dough into tiny balls and flattened them as I dipped the tops in the granulated sugar. I place the flattened dough (now about the size of a quarter) onto the cookie sheet and gently pressed on top. There is a tiny pocket of air left trapped underneath if you don't press down. It doesn't affect how it bakes, however. I baked at 350 degrees for exactly 12 minutes. They came out perfectly bite sized and once cooled, very crunchy. Just how I wanted them!! They did have a slight aftertaste that I don't normally get when eating ginger snaps. I can't tell if it's my molasses or the ground ginger. Despite that I haven't been able to stop eating them. YUM! I really liked these cookies and will definitely make again with some more modifications. I am trying to get a recipe that's similar to Trader Joe's triple ginger snap cookies. Next time I'm going to try fresh ginger and going to add crystallized ginger.

2 users found this review helpful
Reviewed On: Apr. 12, 2007
Banana Crumb Muffins
Absolutely delicious muffins! I added 1/4 tsp cinnamon, 1/8 tsp nutmeg & 1/4 tsp vanilla extract. I tried to add the streusel mix towards the end of baking, but they had puffed so much that I could barely put any on top. I will DEFINITELY make again but add the mixture after 10 minutes of baking to allow the mixture to stick to the top of the muffin top before it rises. I've made different recipes before but this is my favorite. Simple, quick, and made 12 perfect muffins.

2 users found this review helpful
Reviewed On: Apr. 8, 2007
 
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