Boomer Profile - Allrecipes.com (10584108)

cook's profile

Boomer


Boomer
 
Home Town: Pennsylvania, USA
Living In: Nyc, New York, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Knitting, Biking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I have been a freestyle cook for many years now, and I guess I have pretty good intuition, as I have not had many major fails (inedible dishes). I have only recently started writing down my recipes as I create. I like that by cataloging recipes I can easily replicate a dish that I loved and also be able to share it with friends and family.
My favorite things to cook
I love Asian cooking- Indian, Thai, and Japanese (rolling sushi and sashimi). I enjoy making soups and stews and traditional American comfort dishes. I like experimenting with sauces and would like to branch out more in this area. I would also like to do more baking and try some more adventurous desserts.
Recipe Reviews 2 reviews
Caribbean Sweet Potato Salad
This salad is always a big hit! I double it and use all sweet potatoes (usually 5 medium sized). I slice a large red onion as thinly as possible- it is great for flavor and texture in this dish. I also halve and de-seed the cucumbers before slicing. Leaving the seeds in the cucs would water-down the salad a lot, especially it you are making it a day ahead. Cooking the potatoes to the proper consistency is most important: I cut the potatoes before I boil and cook just until the potato can be cut with a fork and then blanch in cold water. I mix in the dressing and let it refrigerate overnight. This isn't necessary, but I like how the flavors mellow and meld together overnight. I find the amount of dressing to be perfect, but I make a little extra to add right before serving and grind on some sea salt and black pepper. If I was making this just for myself, I would also add some freshly ground red pepper flake, but not everyone likes spice, so I leave it out. A wonderful, refreshing dish for BBQs, picnics and parties. I love it and make it all year long!

6 users found this review helpful
Reviewed On: Mar. 26, 2008
Jeannie's Famous Potato Hamburger Casserole
I found this recipe looking for some real comfort food for dinner tonight with ingredient that I had. I'd like to start off by saying that I am not a calorie-counter-- never, ever actually, but happened to see the calorie count in the nutrition info and was shocked at the calories and fat in this dish! 852 calories and 64.8 gms of fat in one serving! Holey Moley! I made some substitutions for taste and to lower the cal/fat. I parboiled my potatoes, but I won't bother next time. An hour in the oven will be fine as long as you slice them relatively thin (1/8 inch). I added a few dashes of Worcestershire sauce and some chopped banana peppers (with the extra juice squeezed out) to the ground beef. For the sauce I substituted 1.5 cups of 2% milk and 1.5 cups of light chicken stock for the 3 cups of milk. Instead of a cup of heavy cream I used 1/2 cup of sour cream that I had on hand. I was going to add a full cup but the sauce was rich enough with only 1/2 cup . These substitutions cut the fat and calories by half! I also added an additional 1 tbl. of flour to the roux because some other reviewers complained of runniness. I browned-up the roux to make the sauce a little more robust. Be sure to keep the flame low and keep stirring. I used 2 cups of cheese instead of 4, which seemed like overkill: I used 1 cup of a jack, cheddar, asadero blend and 1 cup of shredded mozz. I cooked it for an hour in a large cast-iron skillet and it was perfectly done: crisp and bro

128 users found this review helpful
Reviewed On: Feb. 20, 2008
 
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