Lauren Profile - Allrecipes.com (10132710)

cook's profile

Lauren


Lauren
 
Home Town: San Diego, California, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
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About this Cook
I come from a family of professional cooks on Dad's side and some extremely enthusiastic eaters on Mom's.
My favorite things to cook
I love to cook dishes I haven't made before and will try just about anything if I have the right equipment.
My favorite family cooking traditions
Dad starts meals by rendering bacon. Then he uses the fat to prepare he other dishes, while the family snacks on bacon crumbles.
My cooking triumphs
I'm proud of anything good that comes out of my tiny, ill-equipped kitchen.
My cooking tragedies
I attempted a recipe for microwaved hard candy. The result was two inches of scorched candy coating the bottom of my Pyrex and the most acrid smell imaginable.
Recipe Reviews 56 reviews
Asian Glazed Chicken Thighs
This had just the right balance of flavors and was a big hit with everyone. I used bone-in thighs, cooking at 375 for 60 minutes. I didn't have honey so I used 2T brown sugar and 3T white sugar. I also added ginger. This recipe is a keeper.

1 user found this review helpful
Reviewed On: Aug. 19, 2012
Sauteed Swiss Chard with Parmesan Cheese
I just can't say enough about how great this was. Chard tastes amazing with lemon and Parmesan! I used yellow chard and onions. Cut the butter to 1T and left out the oil. I didn't have wine so I used broth. It was delicious with the broth but I think the wine would really make it epic. I may use a mix of wine and broth next time. Which will be very soon!

1 user found this review helpful
Reviewed On: Apr. 19, 2012
African Peanut Soup
I simply didn't like it. The flavors didn't meld and the canned tomato taste was too dominant. If you do make this I strongly recommend using less tomato. As others have noted, 15 minutes isn't enough to cook brown rice, so I added the rice at the same time as the broth (I used chicken broth).

2 users found this review helpful
Reviewed On: Apr. 3, 2012
 
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