Sydney Profile - Allrecipes.com (10453812)

cook's profile

Sydney


Sydney
 
Home Town: Indiana, USA
Living In: Indiana, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Walking, Music, Charity Work
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Me
About this Cook
I'm a 20 year old girl who found true passion through cooking. I usually surprise my friends with yummy cookies, muffins, toffee, appetizers, etc. at parties and get-togethers, and I always pitch in at least one (usually several!) delicious recipes for family gatherings (which we have pretty often.) :)
My favorite things to cook
I absolutely looove making desserts. That's my true passion. Whether it's baking, making candies, or decking out a fruit- I'm all for making sweets. I also love making Mexican recipes, since my future mother-in-law is in the process of teaching me how to make new authentic Mexican dishes! I always experiment around with traditional recipes to add my own flare; it adds my own personal touch to what I love to do- cook. :)
Recipe Reviews 26 reviews
Apple Crisp II
This apple crisp is soooo delicious! I've made the recipe both as written and with a few modifications. As written, it's still really good but just a few minor changes really perfect the recipe. First, I add 1/2 teaspoon nutmeg to the cinnamon sugar mixture. I also mix the apples (I use 6-7 large Granny Smiths) with the cinnamon sugar mixture rather than pouring on top. I only add 1/4 cup of water instead of 1/2, which adds just the right amount of moisture. For the crumb topping, I add just a small pinch (1/8 teaspoon) salt, and I cut cold diced butter into the crumb topping rather than melted butter. This yields a more "crumbly" topping. Baking for 45 minutes has worked perfectly for me. This apple crisp is so good that my fiancé ate through almost the whole batch himself within 2 days (and that was with a little self control haha), and begged me to make it again that same week! It's AMAZING!!! :)

3 users found this review helpful
Reviewed On: Oct. 12, 2014
Easy Meatloaf
This is a very delicious, basic recipe. I would have given it 5 stars, but I made a few alterations which prevented it from being on the bland side. I added about a tablespoon or so of Worcestershire sauce (I just eyeballed it), used Italian seasoned breadcrumbs instead of plain, sautéed the onion with a few cloves of freshly minced garlic, added some fresh chopped parsley into the meatloaf, and I added about a tablespoon of BBQ sauce to the glaze just to give it a little more dimension. And for my tastes, I used a teaspoon each of salt and pepper (if anyone wondered how much should be recommended). Don't forget to double the sauce! **Also, here's a helpful tip on how to cook it. Free-form the loaves, and place them on a cookie cooling rack. Line a large cookie sheet/baking pan with foil, and place the cooling rack on top of the baking pan. This will allow the fat/drippings from the meatloaf to fall onto the bottom of the pan, so any draining/soaking will not be necessary.** The original recipe yields a pretty good meatloaf, very moist and with the right proportions...but the modifications made it even better! It was my first time making it, and I even made my grandma proud. :)

13 users found this review helpful
Reviewed On: Dec. 4, 2013
Salmon with Lemon and Dill
I really liked this salmon! However I did make a couple of minor changes to the recipe to ensure moist, flavorful filets (which is why I'm rating it 4 instead of 5 stars). I substituted freshly minced garlic for the garlic powder (which I think made a big difference), mixed in the dried dill with the butter sauce as per other reviewers' suggestions, and I placed a lemon slice on top of each filet before baking. Also, instead of baking the fish directly in the baking dish, I wrapped it in foil so that the sauce stayed put, instead of running down to the bottom of the pan. With these few modifications, this was a very tasty and easy meal! I think the original recipe would yield good fish, but this turned it up a notch. Thanks for the recipe!

2 users found this review helpful
Reviewed On: May 28, 2013
 
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