em2781 Profile - Allrecipes.com (10366092)

cook's profile


Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Walking, Reading Books, Genealogy, Painting/Drawing, Wine Tasting
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trip to Yosemite
Delicious Chickpea Curry
with Morning Star sausage instead of bacon
Stawberry Muffins
About this Cook
I'm a scientist...a protein chemist to be specific and I'm always busy these days. But, in my free time cooking my favorite hobby. I am so enthusiastic about trying new things that I hardly ever make things twice, just favorites. I like to collect kitchen gadgets.
My favorite things to cook
My favorite recipes are ones that have a "surprise ingredient" you can't taste but makes a dish taste better! Besides that, I like making casseroles and soups. I enjoy fruits, vegetables, spices and try to keepa healthy diet most of the time.
My favorite family cooking traditions
My mom makes variety cookies every year at Christmas and brings them to her friends houses and the neighbors. The one or two days when the baking is done are always festive and a hallmark of the holiday season. This is something I started to do this year and hope to continue the tradition.
My cooking triumphs
My cousin's bridal shower, when I prepared an entire lunch, complete with appetizers, drinks and dessert, for 20 people. I hadn't cooked for 20 before, but there were no huge glitches and everyone enjoyed it (or, at least ate it) - definitely a cooking triumph.
My cooking tragedies
One time I tried to make trifle, an English dessert, but I messed up the custard and it didn't thicken at all. I assembled the trifle anyway and put it in the fridge hoping to firm it up by chilling it...it didn't and I got was a trifle soup - chilly and runny - bleh bleh bleh!!! I still don't know what went wrong!?!
Recipe Reviews 72 reviews
Vegetarian Korma
Made according to this procedure: Pre roast carrots and potatoes for 30 minutes in oven. Fry the oil in pan on low with spices and onion for about 5 minutes. Add potatoes and carrots back in, along with ~1/2 cup water or more and tomato sauce, and salt. Cook 5 minutes then add red bell and jalapeƱo and cook another 5 minutes. Add ginger, garlic, cashews, raisins, and unsweetend shredded coconut. coconut. Simmer until done (20 min or so), adding water as needed to keep from drying out. Cool completely. Remove red pepper slices, purify with food processor or wand, add pepper slices back in. When ready to eat, reheat and add in freshly cooked peas, cream, and cilantro.

0 users found this review helpful
Reviewed On: Apr. 26, 2015
Brie Cheese Appetizer
Awesome! I got great results without any changes! Definitely a 5 star keeper.

0 users found this review helpful
Reviewed On: Apr. 24, 2015
Chef John's Pasta Primavera
The flavor was okay, but the consistency was not right at all. It was better on day 2.

0 users found this review helpful
Reviewed On: Apr. 24, 2015

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