Emily Profile - Allrecipes.com (10458070)

cook's profile

Emily


Emily
 
Home Town: Houston, Texas, USA
Living In: Baden-W├╝rttemberg, Germany
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Gardening, Camping, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing
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Oktoberfest in Germany
About this Cook
I'm 23 years old and married. My husband is in the military and we are currently stationed in Germany.
My favorite things to cook
Well, I love to bake. I like making cakes, pies, cookies...I love it. I like to decorate and make frosting. My fiance loves cheesecake, so that gets made a lot. I've almost got it down pat. I personally love the classic comfort foods. I get really excited when trying new recipes and love to add to them.
My favorite family cooking traditions
My mom and her side of the family is Korean. I grew up with that food. I miss it a lot. As for tradition, I have never really had any when it came to food or cooking. We never really celebrated Christmas or Thanksgiving so my only interpretation of these holidays is through television and what people tell me. I am trying to be more traditional however now. I save up for Christmas and Thanksgiving, look at recipes for all the staple sides and main dishes. I think having some traditions are healthy for people and help to bring a family together.
My cooking triumphs
My Parmesan venison fingers. I came about making these one day when I was at my father's hunting club. They had made spaghetti the night before and had a two brand new containers of parmesan and some flour and breadcrumbs. So when they brought in the first kill of the season I took some cubed venison steak, threw together the parmesan, flour and breadcrumbs and fried it up. (you toss the meat in some egg before battering) and it was great! Everyone loved em. So much that every year I have to drive almost 2 hours to go make some for them.
My cooking tragedies
Every single pound cake I have tried to make has failed. miserably. Also I dont know if cooking with a microwave counts as cooking...but ALWAYS pay attention to how long you put stuff in there for. I tried to heat up some cookies for 30 seconds (just to make them warm and gooey)...well if you add one more 0 thats 3 minutes....and that means lots of smoke...and a small fire in your microwave....oh and a really ticked off dog...
Recipe Reviews 1 review
Sugar Coated Pecans
I have been making a recipe sorta like this for a few years now. Normally I make huge batches of this around Thanksgiving and Christmas so I use a dozen egg whites and five lbs of nuts. I know that sounds ridiculous but it works. I whip up the egg whites, add two cups of sugar and two cups of brown sugar, vanilla, and cinnamon. Then I add the nuts in and stir with a spoon (to keep the mix fluffy). I pop it in the oven and let it do its thing. Minimal mess with great results. Tip: Either use tin foil to coat your cookie sheet, or grease well. If you forget to grease it or didn't grease it enough, then as soon as the pecans are cool enough to handle remove them and soak the pan in warm water while scrubbing. Once the mix gets cool completely you'll play hell getting it off.

2 users found this review helpful
Reviewed On: Nov. 25, 2008
 
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