danucal Profile - Allrecipes.com (10327070)

cook's profile


Home Town:
Living In: New York, New York, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I'm a city dweller who enjoys cooking. I've been an ovo-lacto vegetarian for 6 years, and I'm always looking for new, creative and exciting dishes to add to my collection. I like to try new things, although I love my old standby recipes, too. Anyway, I enjoy sites like this where real cooks showcase their skills, and share their recipes. I try to learn a new recipe everytime I log on.
My favorite things to cook
Bread, Cookies, Brownies, Cakes, Pies (I like making the dairy-free versions of all these desserts), Vegetables, Soups, Whole Grains (Bulgur, Quinoa), Dips (like hummus, and guacamole)..Lots o' veggie inspired dishes.
My favorite family cooking traditions
I didn't really have traditions in my family growing up. We ate what we could afford, and we didn't complain. That probably sounds familiar to many of you! But after becoming a vegetarian, alot of options seemed to open up to me. I find that the more I educate myself about the variety of delicious and nutritious whole foods out there, the more I want to experiment. Now we are trying to build a new tradition in my household, one that I hope to pass down to future generations!
My cooking triumphs
The first time I made cheesecake was amazing! Yep, to expert cooks, this is nothing special, but I just knew something would go wrong..I suprised myself when I realized I knew more about cooking than I'd previously thought. It was one of the best I'd ever tasted, and it inspired me to experiment more and more in the kitchen.
My cooking tragedies
Once while making vegetarian "meat" sauce (a "specialty" of mine) I burned-rather scorched!-the entire pan of ingredients. There was no way to use it, and I was worried I'd have to throw the pan away, too; it was blackened. I ended up eating peanut butter and jelly that night!
Recipe Reviews 7 reviews
Creamy Au Gratin Potatoes
I really enjoyed these potatoes. I decided to follow the modifications some previous reviewers used by sauteeing the onions with a little garlic before adding them to the casserole. Wow! The aroma and the flavor this simple step added was well worth the little bit of extra time. I also added 1/2 cup parmesan, and cayenne pepper in the cheese sauce for a little heat. Make sure your pan is high sided enough or the filling will leak and fill your kitchen with smoke. Also, if you're using an aluminum foil pan, it's good to seal the bottom well with some aluminum foil, that way no filling will leak out of the bottom, and if it does it will be caught in the foil wrapper. Another good tip is to place your potato slices in a bowl of cold water until you're ready to layer them so that they don't oxidize before you're ready to use them (just drain them into a colander when you're ready). Thanks for this recipe, I use it all the time now.

24 users found this review helpful
Reviewed On: Aug. 1, 2007
Honey Oatmeal Bread II
Please, please make this bread! You won't be sorry! I even messed up the bread at first, and was able to fix it (using techniques that would make seasoned bakers shed a tear or two), and it still came out fabulous. Since I didn't want anything too sweet, I opted out of the honey topping, but even without it the flavor of the fresh warm loaf straight out of the oven put a smile on my face. I also added a bit more flour, probably 3/4 cup. This is going to be another staple bread in my house!

3 users found this review helpful
Reviewed On: Jun. 28, 2007
Cake Mixes from Scratch and Variations
I was spooked by some of the reviews on this recipe so I tried a couple of the suggestions: Subbing oil for the shortening, upping the milk and sugar, and I added some lemon juice for lemon cake...It could have been me, but this was just okay. I'm used to homemade cakes, so I know the flavor is different than the box, and that's a good thing. It came out dense, and tasting like a very sweet bread. Both the texture and flavor were off. Not cake-like. I'm probably not going to be experimenting with this recipe for awhile, but when I do, I'll try cake flour instead of all-purpose. Any other suggestions would be welcome, thanks.

1 user found this review helpful
Reviewed On: May 9, 2007

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