an6el177 Profile - (10428727)

cook's profile


Home Town: Canoga Park, California, USA
Living In: Tustin, California, USA
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Stir Frying, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
MyThy & Shaun
About this Cook
I've got my set recipes but love looking at other's recipes (esp w/ pics) for ideas and how to spice up 'regular' ingredients.
My favorite things to cook
Asian foods...mostly Vietnamese/Chinese stir-fry's served with rice.
My favorite family cooking traditions
Anything my mom cooks. Nothing entirely difficult but mostly stir-fry's, typical Vietnamese dishes.
My cooking triumphs
Made my first German pancake/Dutch baby last weekend; gluten-free flourless peanut butter cookies (we didn't have an oven growing up so baking is not my specialty).
My cooking tragedies
Grilled Red Snapper fish fillet. OMG lemon, butter, salt & pepper w/ rosemary & thyme is NOT enough flavoring. It was quite dry, tough, and bland. It makes my stomach turn and almost hate fish because of it.
Recipe Reviews 3 reviews
Peanut Butter Balls III
So easy to make but it did take me 3.5 hrs start to finish. I used 1 cup of powdered sugar and that was plenty sweet. I've seen other recipes using graham crackers but I think the rice cereal adds a nice crunch. I used 1 bag semisweet choc chips + 1.5 tbs of shortening to get a smoother and thinner chocolate coating otherwise like others said, it would be too thick. You can use Wilton's melting chocolates too.

4 users found this review helpful
Reviewed On: Dec. 16, 2011
Absolutely Fabulous Greek/House Dressing
I changed this for 6 servings and it tasted just like restaurant salads! Very vinegar-y but in a good way. I added a tsp of honey just to sweeten it a bit. Will def make again.

3 users found this review helpful
Reviewed On: May 20, 2011
Banana Crumb Muffins
YUM! We didn't have an oven growing up so I tend to shy away from baking. But I had 4 overly ripe banana's and thought, do what everyone else does--make banana bread! I made this in a loaf pan and had enough for 4 muffins. Recipe modifications: 1/2 cup sugar, 1/3 cup Splenda brown sugar in the dried ingredients. I misread and added 1 TBS of butter too. 4 ripe banana's & I also added pecans which gave it a soft crunch much like in brownies. One question: I didn't get a streusal/crumb topping even though I followed the instructions. I cut in 1 TBS butter with the brown sugar and gluten-free flour (ran out of white flour) and added it to the top. It came out melted on top. Not a big deal because my boyfriend still loved it!

1 user found this review helpful
Reviewed On: Jun. 12, 2008

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States