GuineaPigGirl Profile - (10582154)

cook's profile


Home Town:
Living In: Oshawa, Ontario, Canada
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Italian, Healthy
Hobbies: Gardening, Biking, Walking
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Lemon Cheesecake
About this Cook
I worked as a cook in a fine dining restaurant for 8 years. I loved it but wanted to do something else for a living, I'm now a Registered Massage Therapist in Ontario. I still love to cook at home and I watch the Food Network all the time
My favorite things to cook
I love to cook anything Italian, Asian or anything that is healthy. I am looking to get into some Indian cooking....gotta love that spice! I enjoy making lower fat and calorie dessert once in a while.
My cooking triumphs
I think pretty much anything I create is a triumph lol, how ever, I discovered the absolute best way to cook a whole chicken, in the slow cooker! After being in there for 8 hours or so in a nice sauce it just falls apart. If you love crispy chicken skin you obviously won't get it cooking it this way but trust me, you wont miss it.
My cooking tragedies
I attempted to make lemon meringue pie from scratch for my boyfriends birthday one year (lemon meringue is his fav). The final product came out absolutly wonderful after I pulled it out of the oven from browning the meringue but I didn't think to put the cooled down pie into the fridge to firm it up and it turned out more like lemon pudding after all that work! Oh well, still taste great.
Recipe Reviews 4 reviews
Homemade Marshmallows I
These turned pretty good! I was sceptical too because it only used gelatin, water and sugar but this was super easy. I do have a few pointers if it will help: one reveiwer noted that her syrup and gelatin separated, that could be because she didnt let the gelatin set completely. When whipping, it will turn white and foamy fairly fast but it is not done yet, you'll need to whip until it becomes thick, sticky and stringy, about 3-4 minutes. As with another reviewer said you don't need to let the syrup cool down completely either and it helps to break down the solidified mass of gelatin when it is still warm. For flavouring I added the seeds of a small vanilla bean, makes for a decadent taste. The 9x13 baking dish the recipe uses make the marshmallow rather thin, next time I'd use an 8x8 or even a loaf pan to make them thicker and I can cut them into cubes.

13 users found this review helpful
Reviewed On: Aug. 8, 2010
Sicilian Spaghetti
Very nice, tastes just like home (I'm Italian) What alot people don't realize is that the pasta is SUPPOSED to be DRY! Italians don't always like thick soupy sauces all the timeThats the style of pasta it is. I usually add a squeeze of lemon for some zing and not so much parsely. Bellisimo!

100 users found this review helpful
Reviewed On: Mar. 25, 2008
Lemon Cheesecake
Absolutly wonderful! I made a few revisions as did others, I couldn't find lemon yogurt so I used plain yogurt and added extra lemon zest, I also used two whole eggs. I used a homemade graham crust in a springform pan which I sprayed with PAM before adding the batter to prevent it from sticking to the sides and cracking in the middle along with the use of a water bath. I was surprised my cake baked perfectly in only 30 minutes! Will defenitly make this time and time again. I finished it with a thin layer of Cool Whip and lemon zest curls.

20 users found this review helpful
Reviewed On: Mar. 22, 2008
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Cooking Level: Expert
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