TheInfamousNicoletta Profile - (10425484)

cook's profile


Home Town:
Living In: Minneapolis, Minnesota, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian, Mediterranean, Dessert, Quick & Easy
Hobbies: Boating, Reading Books, Music, Wine Tasting
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About this Cook
I like to be adventurous and creative in both cooking and eating out. Some of my favorites include Thai, Cuban, Vietnamese, Caribbean, and Soul Food. I'm a firm believer that cilantro makes anything better. Boyfriend, on the other hand, puts Western dressing on everything. Including tacos, tuna, pasta, sandwiches, EVERYTHING. He won't touch a mushroom. He once tried to convince me that he was allergic to onions. He's a firm believer that if you can't deep fry it, it's not worth eating. Sooooo....That's what we're working with. It's a challenge, but he's slowly broadening his horizons....and I'm slowly learning to embrace ketchup as a condiment.
My favorite family cooking traditions
Every Christmas my Grandma and I make traditional Norwegian Lefse. We cook and rice the potatoes a few days ahead, then mix with flour and fry all afternoon. We use my great-grandpa's antique lefse rod to flip the tortilla-like treats. The best part is topping with butter and brown sugar while theyre still warm, then rolling them up and ruining our dinner!
My cooking tragedies
I haven't yet experienced the inaugeral smoke alarm or catastrophic baking blunder, and I hope to keep it that way!
Recipe Reviews 5 reviews
Golden Yam Brownies
I whipped these up for a Bachelorette party this past weekend. The bride-to-be is watching her figure and I decided that for a baked good, these at least SOUND healthy. All the girls loved them! I followed other reviewers' suggestions and used 3 eggs instead of 4. Even with that omission, it came out as a dense cake. Next time (there WILL be one!)I will use 2 eggs, all brown sugar, and a pinch or two of nutmeg. DELISH!

2 users found this review helpful
Reviewed On: Jun. 16, 2008
Egg and Cheese Puffs
I brought these into the office for a co-workers birthday breakfast, and they went like hotcakes! I substituted turkey bacon, and topped off each puff with chopped scallions before baking. I found that they needed slightly more cooking time than recommended in the recipe - about 35 minutes to brown on top. My only complaint was that between the bacon, the cheese and the extra salt, they got a little TOO salty. Next time I'll only add a dusting, not the full 1/2 tsp.

1 user found this review helpful
Reviewed On: Jun. 9, 2008
Guinness(R) and Chocolate Cheesecake
I've made this cheesecake twice, both times with stellar results. The first time I didn't make any changes to the ingredients, and followed the instructions to the letter. It was exceedingly good. The texture was silky and crack free, the flavor was a mature chocolate with subtle stout undertones. (NOTE: When I was pouring the batter into my springform, I was nervous because it seemed too thin to set. It wasn't! Actually, I think that's why it was so silky smooth.) The second time I made the recipe, I added an extra 1/4 tsp unsweetened cocoa powder to the crust, and instead of Guinness I subbed Young's Double Chocolate Stout (a heady English Stout in a purple bottle/can that can be found in the Microbrew section of most liquor stores). What a winner! The extra cocoa powder and the Young's achieved the complex bittersweet flavor I had been looking for. This is a Five Star recipe with no changes, and (in my opinion)MORE than five with heavier stout.

84 users found this review helpful
Reviewed On: Jun. 4, 2008

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