Brittney Sprawka Profile - (10166270)

cook's profile

Brittney Sprawka

Brittney Sprawka
Home Town: Sunrise, Ft. Lauderdale, Florida, USA
Living In: Sunrise, Ft. Lauderdale, Florida, USA
Member Since: Aug. 2007
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
Myself, in August 2006
About this Cook
I love to cook! It allows me to express my style through presentation and taste. The kitchen is my domain, where chaos has no place.
My favorite things to cook
I haven't come across anything that I don't enjoy making.
My favorite family cooking traditions
Although I grew up in a "more on your plate, the better" home, I quickly through out that tradition when I moved out at 18. There IS such thing as too much of a good thing. I emphasize the phrase "always in moderation" in all future cooking traditions.
My cooking triumphs
Tiramisu Layer Cake, Artichoke Spinach Lasagna, And all of my recipes at work, courtesy of Publix Apron's Simple Meals.
My cooking tragedies
First time whipping heavy cream, making french toast with too much vanilla, and rice...Lord, I hate making rice.
Recipe Reviews 3 reviews
Walnut Pumpkin Pie
Came Out Phenomenal! I even used Fat Free Condensed Milk, just to make it a lil healthier. Awesome!

4 users found this review helpful
Reviewed On: Nov. 29, 2009
Artichoke Spinach Lasagna
My husband, who is not a fan of lasagna, LOVED this lasagna! This was the first lasagna he will want to have made again. I feel elated; yes, over lasagna. Thank You So Much for this Fantastic Recipe!

0 users found this review helpful
Reviewed On: Jul. 26, 2008
Roasted Pork Loin
I followed a review, rather than the recipe. What I did was I grated 4 cloves of garlic, added 1-1/2 teaspoons of rosemary and a 1 tablespoon of olive oil in a ziploc bag with the loin. I refridgerated for 2-4 hours and baked at 350 for 1 hour and 45 minutes. No searing was needed. It came out crispy on the outside and was PERFECTLY moist on the inside! Hubby enjoyed it, so it's a keeper.

6 users found this review helpful
Reviewed On: Feb. 6, 2008

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

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