Aquaria Profile - Allrecipes.com (10426804)

cook's profile

Aquaria


Aquaria
 
Home Town: San Antonio, Texas, USA
Living In:
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Quick & Easy, Gourmet
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About this Cook
I've been cyber-stalked. I don't talk about myself willy-nilly online anymore.
My favorite things to cook
Calabazas con pollo. Fettucine Alfredo. Lentil soup. Homemade spaghetti sauce. Smothered pork chops. Pulled pork. The connection between them: Cheap and easy to make. Most of them are fast, too. If something takes a while to make, it's usually going in my crockpot. I will never stand in a kitchen more than 45 minutes to make anything. Ever. If I can't put it together or get it going in that amount of time, it won't get made.
My favorite family cooking traditions
It's not the big holiday traditions I remember most, but the day-to-day meals and the Sunday dinners. My grandmother's pot roast, fried chicken, cornbread, green beans with new potatoes, collard greens, black-eyed peas, and pinto beans along with my Italian aunt's homemade pastas, incredible sauces, fresh baked breads--these are what I think of when I think family and home. Doesn't seem liked they'd mesh well, but it turns out black eyed peas and collard greens actually match up well with lasagna. Try it sometime. ;)
My cooking triumphs
I went on a baking frenzy one day, and spent about 12 hours making cookies, pie and cake. My mother came to the house, saw the bounty occupying nearly every counter and tried a few cookies. She asked what bakery I'd gotten them from, then was amazed when I told her I'd done them. She always acts like *I'm* the one who's clueless in a kitchen. I ended up giving away most of what I made to her or to co-workers, and had everyone begging me or offering to pay me to make more. This was all very strange, because I rarely bake. Go figure.
My cooking tragedies
I lost my grandmother's chicken and dumplings recipe, and turned to a cookbook. I thought something was off about using corn meal in the dumplings, but tried it anyway. Disaster. The dumplings never did cook through, no matter how long they stayed on the stove. Worse, they were so thick and mealy that they were almost like bricks on the outside--only somehow soggy. I know--I'm still trying to figure out how soggy bricks get made, but I found the way. I don't know what went wrong, but it was horrible. We ended up tossing all the dumplings, and I whipped up some scratch biscuits instead, threw them in the chicken soup, and voila--chicken and dumplings. Learned my lesson.
Recipe Reviews 7 reviews
Fig Preserves
A good starter recipe. To the people who are taking out the lemon, DON'T! Figs are a low-acid food (ph below 5) and this means that mold and harmful bacteria will likely form UNLESS the fruit mixture has some kind of acid added to it (lemon juice, citric acid). The lemons in this are absolutely necessary, for food safety. If you don't use it, then your beautiful preserves are extremely like to make you sick, or could even kill you. Do not take that risk--ADD THE LEMON JUICE.

59 users found this review helpful
Reviewed On: Jun. 15, 2012
Angel's Chunky Chicken Salad
This is a good basic recipe. I'd definitely increase the mayo, and maybe use scallions instead of regular onion. Then it's just like my local deli chicken salad that sells in droves for $8 a pound.

1 user found this review helpful
Reviewed On: Apr. 4, 2012
Slow Cooker Sweet and Sour Kielbasa
The sauce on this is a little too sweet and not enough sour for our family. The kielbasa didn't work for us, either. Next time, I'm reducing the brown sugar by 1/4 cup and increasing slightly the vinegar, spicy mustard and Worcestershire. I'm also going to brown up some meatballs made of ground pork, panko, salt and pepper to put in it instead of the kielbasa. The kielbasa ended up a little too smoky and overcooked tasting for the sauce to us. Some pork meatballs (or even ground turkey) will be a welcome change.

3 users found this review helpful
Reviewed On: Sep. 12, 2010
 
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