Meredith Profile - Allrecipes.com (10105443)

cook's profile

Meredith


Meredith
 
Home Town: Smithfield, Virginia, USA
Living In: Blacksburg, Virginia, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Charity Work
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About this Cook
Doctoral student with an allergy-prone partner.
My favorite things to cook
We seem to be obsessed with oatmeal and spinach right now (but not together!)
My favorite family cooking traditions
My grandmother was the queen of desserts. I miss her dearly but love that I have most of her notable recipes.
My cooking triumphs
Modifying recipes so that my partner whose allergic to poultry, pork, and eggs in addition to being diabetic can enjoy them as well. I've drastically expanded and improved his diet beyond pizza and cheeseburgers!
My cooking tragedies
Using egg replacer in a boxed brownie mix. Ended up with a oily, gooey (in a bad way) MESS. There's something to be said for making something from scratch in almost the same amount of time but with a shorter, easier-to-pronounce ingredient list.
Recipe Reviews 9 reviews
Banana Banana Bread
Delicious! Used Ener-G Egg Replacer and Earth Balance to make it vegan and then just added a teaspoon each of cinnamon and vanilla extract. Couldn't tell the difference between "regular" banana bread and this. Made 24 mini-muffins and 12 regular muffins that all cooked in less than 25 minutes.

1 user found this review helpful
Reviewed On: Mar. 29, 2011
Good Old Fashioned Pancakes
This recipe turned out great! I'm adapting recipes for my partner, who is allergic to eggs, so we used the ENRG Egg Replacer, rice milk, and Earth Balance. They were vegan and I could not tell a difference (I'm somewhat of a pancake/waffle snob)! Only other difference was that I added a splash of vanilla extract.

1 user found this review helpful
Reviewed On: Jul. 19, 2009
Restaurant-Style Zuppa Toscana
Increased the recipe slightly to make up for the larger can of chicken broth I had by adding 5 and a half russet potatoes. Also added a sprinkling of crushed red pepper, which gave it the necessary spice level. Very yum.

1 user found this review helpful
Reviewed On: Feb. 22, 2009
 
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