Girlmom Profile - (10133286)

cook's profile


Home Town: Houston, Texas, USA
Living In: Orlando, Florida, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy
Hobbies: Reading Books
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About this Cook
Wife and mom to 2(one on the way)girls. Working Full Time mother who tries to cook homemade meals as often as possible that are pretty healthy and very tasty.
My favorite things to cook
Mexican & Thai dishes, as well as new desserts.
My favorite family cooking traditions
Tortillas, enchiladas, appetizers, chicken rotel,
My cooking triumphs
Black bean enchiladas, oatmeal banana bread, cheeseball and chicken rotel casserole. Casseroles are usually a hit for me. First homemade salsa was good on first try w/no recipe.
My cooking tragedies
Tried a chocolate earthquake cake that, sadly, just did not make it. Also tried a whole wheat banana bread that was dry and lacked flavor.
Recipe Reviews 21 reviews
Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)
I am a HUGE fan of sticky rice from my favorite Thai restaurant, but we moved and I have been looking for a recipe ever since. This was awesome!! I actually bought sushi/sticky rice from an Oriental Grocery store and did everything else the same, except I reduced the first batch of sugar to 2/3 cup. I did make the sauce even though some reviewers said you don't need it. I found it DELICIOUS! I couldn't stop eating it! Just like the Thai restaurant I love!! I also tried it out on some friends who'd never had Thai food and they loved it! Thank you for this recipe!

1 user found this review helpful
Reviewed On: Nov. 8, 2009
I think this would have been good had I had all the ingredients so I'm giving it 3 stars. I did not have onion so I used celery and red bell pepper finely chopped. I still used some celery salt and extra garlic powder. I also did not have tomato sauce, so I decided to use a beef gravy I had on hand. I think those alterations would have all been just fine, but I made the mistake of using brown rice, b/c it's all I had. I knew I should probably cook it first, but didn't have time, so I figured it'd just have to cook longer. Well, even with an extra 20 minutes, the rice was crunchy. I think next time I'll use fully cooked brown rice. Other than that it was an interesting dish. My girls liked it other than the crunch, but I'm sure glad Hubby wasn't home for this one! :)

0 users found this review helpful
Reviewed On: Oct. 10, 2009
Almond Custard Filling
This was so delicious I wanted to just sit and eat it with a spoon....I did go by recommendations and did only 1/2 tsp almond extract and then 1/2 tsp vanilla...but that was mainly because I was using it on a white chocolate almond cake w/white chocolate almond frosting and thought I had enough almond already. I also had to improvise because for some reason the grocery store I went to did not have nonfat dry milk. So instead of that I used a 12 can of evaporated milk and eliminated the water. I did have to add 1 more Tbsp of corn starch, but it still turned out perfectly delicious! I will definitely use this as a filling as often as I can.. :)

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

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