mirlicious Profile - Allrecipes.com (10331458)

cook's profile

mirlicious


mirlicious
 
Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Italian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies:
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Me - eating pizzas
Lemon Macaroon Tartlet
Green Tea Cupcake
About this Cook
I love to eat, but those carbs go right to my thighs!! I'm a software programmer by day, but a home economist by night. I love showering my colleagues with baked goodies from my kitchen. I slave over the oven for the compliments. ;)
My favorite things to cook
Chocolate cupcakes, banana bread, omelettes, vegetarian chili, quinoa, chick pea curry, Spicy Chinese Eggplant, pizza
My cooking triumphs
Italian Meringue Buttercream! At first, I thought I screwed it up. It was sopping mess after beating it for 5 minutes! Reluctant to throw it out, I stuck it in the fridge. I revived it the next day and beat the mixture for another 5-10 minutes. The result was beautiful.
My cooking tragedies
I tried to make a frozened cheesecake once. I must have pressed the chocolate cookie-crumbed crust too hard because it was way to hard to cut. The frozened cheesecake itself was also too hard.
Recipe Reviews 9 reviews
Best Ever Banana Bread
This was really awesome banana bread! I brought it in to share with my office and everyone loved it. I did make some alterations: 1. Swapped vegetable oil for coconut oil; 2. Used vanilla almond milk + vinegar instead of buttermilk; 3. Added cinnamon & nutmeg; 4. Swapped pecans for walnuts + cacao nibs; 5. Instead of 1.5 cups sugar, 1 cup white sugar + 1/2 cup brown sugar.

0 users found this review helpful
Reviewed On: Jan. 13, 2014
The Best Thai Coconut Soup
This soup was so TASTY! My only complaint was the chewy bits of lemongrass. The next time I make this I would cut the lemongrass in 2-inch pieces and then remove them before serving. I didn't follow the recipe to a tee as I wanted to use up 3/4 cup of leftover coconut milk. I cut all the other ingredients in half and the soup was still super TASTY!

1 user found this review helpful
Reviewed On: Jun. 18, 2013
Szechuan Spicy Eggplant
Overall a tasty recipe, but 1lb of ground beef was too much. I used 3 long skinny eggplants, which were drowning in the beef. I have to agree with another reviewer that the dish is traditionally made with ground pork. One thing I did differently from the recipe was instead of cooking the shrimp first, I threw it into the pan for the last 5 min. I would make this recipe again, but use 1/2 lb ground turkey instead of beef, add more chili sauce, and less soy sauce (replace with more soup stock). I might even add 1/2 lb of tofu too.

2 users found this review helpful
Reviewed On: Nov. 2, 2011
 
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