Carolyn D. Profile - (10595648)

cook's profile

Carolyn D.

Carolyn D.
Home Town: Sacramento, California, USA
Living In: Arcata, California, USA
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Nouvelle, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm a total science nerd with OCD. Except for when I enter the kitchen. I have measuring cups but I hardly ever use them and when I do, I don't scrape the flour off evenly when making a loaf of bread. I am a total foodie. I'm also on a budget. This means that if I want to eat the most amazing meal in whatever city I happen to be living in at the moment, I better be able to make it myself. Thank you, you've saved my foodie many times. I'm also a wine connoisseur and love pairing my new favorite dishes with the many fine wines I keep stashed in my cellar (aka my closet, under the bed, wherever the next bottle will fit and not be found by my sister or a well-meaning friend).
My favorite things to cook
I love to make Mexican food. And breakfast. And pretty much anything that includes an avocado. I'm also getting pretty good at making my own pasta sauce and even noodles. When you're broke and hungry but ramen is not what you want nor what is good for your soul, you get creative. Thank goodness Trader Joe's sells cheap but wholesome ingredients and I inherited professional french cookware. I've made more amazing meals in the last year than my mother has made her entire life. Granted my mom worked 3 jobs, raised 3 kids on her own, and hates to cook. Did I mention she's my best friend and recipe taster?
My favorite family cooking traditions
Holidays are all about comfort food. Cheesy potatoes, cherry blintzes, and juicy hams and turkeys for the carnivores. When it's a plain old fun night we love to make appetizers and small bites that pair well with the many fine California wines available in our backyard. And baking cookies with grandma, hardly anything better!
My cooking triumphs
Breads of all sorts (especially bagels), pasta sauces (tomato and cream based), pasta noodles, Greek cuisine, sushi, grilled fish entrees, appetizers, vegetable dishes.
My cooking tragedies
I once tried a recipe that included squash, sun-dried tomatoes, rigatoni noodles, and a sour cream based sauce. Let me just say that curdled sour cream is never good. It's especially bad with all of the above.
Recipe Reviews 11 reviews
Alfredo Sauce
Perfect just the way it is! I served this over linguini noodles, sauteed spinach, onions, garlic, and mushrooms with a small Tilapia filet sauteed with pepper. Seriously better than any restaurant's alfredo sauce.

2 users found this review helpful
Reviewed On: Sep. 22, 2013
Classic Waffles
This is a good recipe to start with. The only changes I made were to separate the egg whites from the yolks and beat them til they formed soft peaks. After combining the flour, salt, baking powder, and sugar I added in the 2 egg yolks whisked with milk, butter and vanilla. I mixed this well and then folded in the egg whites. I also like to add frozen or fresh fruit such as blueberries and raspberries. With the amount of butter in the recipe I find it is not necessary to spread butter over the waffles and instead just use warmed maple syrup. Very good!

1 user found this review helpful
Reviewed On: Nov. 6, 2011
Hearty Vegetable Soup
The recipe is a good place to start but I had to make quite a few changes to make this a 5 star soup. The first being that I did not drain my diced tomatoes. The extra tomato juice was necessary for flavor and having enough liquid so it did not become mush when cooking. I also used 1 clove of fresh garlic minced well. Instead of 2 cups of water I used 3 cups water mixed with 3 tsps "Better than Boullion" vegetable base. I also used canned Campbell's tomato juice since I do not like V8 and would never use the remaining juice. I did not have a leek or carrots so I added extra celery, onion, and 1 extra potato. For seasoning I used Italian seasoning and I ended up needing a whole tablespoon because it was bland otherwise. Also instead of rice I used 1 cup of Stelline Barilla soup pasta. I probably could have only used 1/2 a cup because it really soaked up the liquid. When heating up leftovers I also find that I have to add 1/2 cup of water to keep it at a soup consistency instead of a stew. After all my additions it was great but unfortunately the original recipe needs to be reworked.

3 users found this review helpful
Reviewed On: Oct. 10, 2011

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