Lauryl Profile - Allrecipes.com (10091701)

cook's profile

Lauryl


Lauryl
 
Home Town:
Living In: Small Rural Town, North Carolina, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing
Recipe Box 1 recipe
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Venison with Sherry-Mushroom Sauce and Salad
Buttermilk Wheat Rolls
Jalapeno Poppers
Russian Cabbage Borscht
Barley Bake
About this Cook
I have a business making jewelry but I'm just now getting passionate about making other things like art, clothes and FOOD!
My favorite things to cook
Artichoke dip with green chiles, which is linked to in my picture section. Best stuff on earth. I also mix it up with bare hands before I bake it. When that grosses people out, I say, more dip for me!
My favorite family cooking traditions
Every Thanksgiving I make cranberry jello and arrange cool whip and mini oreos on top. I don't like to eat cranberry sauce, so this is a yummy spin on an essential tradition.
My cooking triumphs
One of my favourite things about cooking is doing away with people's bad associations with certain food. I maintain that there's no bad kind of food, just food that people have convinced themselves is bad.
My cooking tragedies
I asked Dad how to make roux, and he said "You heat up some flour and butter for a few minutes..." and I microwaved it. There was a rouxful day.
Recipe Reviews 77 reviews
Easy Alfredo Sauce I
I had to fix it. Even without all the cream called for, it was still too liquidy so I put it back on the heat, boiled it good, finally added a little arrowroot slurry, whisked out lumps, and then it was thick. Tasted bitter from the parmesan. Next time I'm using Parmigiano Reggiano, not an off-brand block. I whisked in a few ounces of cream cheese and it was fine. My mom said it was the best alfredo she's had. If you want easy and gluten-free, I like this technique. Next time I'll keep the cream cheese and just leave time to cook it down until it's thick. Good stuff, thanks for the recipe!

1 user found this review helpful
Reviewed On: Jul. 7, 2013
Steak n Ale Pie
This tasted great and my parents raved about how good it was, but I found it bland compared to the pies I've had in the UK and the one I made from some British website. If you're making something as delicious and luxurious as a steak and ale pie, it's worth it to find a recipe that has mushrooms and uses a flour roux instead of cornstarch. (If you do follow this recipe, I couldn't get it to thicken until I put in several more cornstarch slurries. When it's had enough it'll start to thicken as soon as it boils.) I couldn't exactly taste the cornstarch but it left little angular globs on my plate that looked like they would be more at home on some General Tso's chicken. I didn't mind, but with a roux you'd sneak some delicious butter in there and get a chance to use the maillard reaction. However you make it, peas on the side are a must!

3 users found this review helpful
Reviewed On: Jun. 23, 2010
Venison with Sherry-Mushroom Sauce
Delicious, and I love how the meat fits perfectly in my frying pan.

4 users found this review helpful
Reviewed On: Aug. 28, 2007
 
ADVERTISEMENT

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States