Goldana Profile - (10779605)

cook's profile


Home Town:
Living In: Upper Austria, Oberösterreich, Austria
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Camping, Walking, Reading Books, Music, Genealogy, Painting/Drawing
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Chocolate Chip Muffins
Cinnamon Cookies I
About this Cook
I'm 30 years old. My wonderful husband and I have been married for 12 years. We have 2 daughters together and another little baby on the way!
My favorite things to cook
I'm willing to try just about anything at least once!
My favorite family cooking traditions
I don't really have any traditions, I am just trying to keep up with my husband who went to culinary school. I doubt that I will ever be as good as him though, at least when it comes to cooking! My husband can not bake at all (I beat the pants off him in that department), but he is a wonderful cook. It is nice to have someone at home who I can go to for cooking advice!
My cooking triumphs
Making my own white wine sauce and having my husband compliment me multiple times through out dinner! As you can imagine, compliments from an experienced chef are hard to come by.
My cooking tragedies
Once I tried to make some sweet baked beans. I am not sure what went wrong! I followed the recipe, but it was WAY too sweet. My husband being the lovely guy that he is wouldn't say that it tasted gross. Finally the kids piped up and said that it tasted absolutely awful. I knew it myself, but it was a relief to hear someone else say it! So, we trashed the beans and ate something else.
Recipe Reviews 40 reviews
Chef John's Macaroni and Cheese
First of all Chef John, I would like to thank you for teaching me how to make a roux! I now use this as my base for thickening all kinds of sauces, very useful indeed. My family voted your macaroni and cheese as one of the top dishes of the week. It was tied with the baked teriyaki chicken from Ms. Collins (also on this site). Your dish was very delicious and easy to make. I gave it four stars as I had to subtract one because I did make some alterations. I did not use thyme, because no one in my family likes it. Instead I seasoned it with garlic and some red chili flakes. I didn't have elbow macaroni and substituted with bowties (though I think that makes little difference). Also I did not have panko bread crumbs, so I made my own with a day old loaf of french bread (I also think this makes little difference to the original recipe). I added some chopped ham because my husband loves the combination of ham and cheese. Oh and I couldn't get sharp cheddar cheese and used mild instead. All in all, it came out yummy! Side dishes were green beans with bacon and a scarlet runner bean salad. I will be putting this in my recipe box to be used again!

1 user found this review helpful
Reviewed On: Nov. 14, 2013
Baked Teriyaki Chicken
I made this tonight for dinner and it was so delicious that I had to come here right away and write a review! Previously I had a go-to recipe of balsamic glazed chicken that was somewhat similar to this recipe, but this one definitely trumps my old one! Sorry, balsamic glazed chicken, you are being replaced! Everyone in my family loved it. I didn't have cornstarch at home, therefore I thickened the sauce by first making a roux. It worked great and didn't alter the taste at all. I used large skinless boneless chicken breasts in place of the thighs, because I enjoy that cut of meat better. The only other very small alteration that I made was to the ginger. No one in my family likes ginger, therefore I substituted a small amount of ground cloves and nutmeg instead. Ohhh, it was yummy! I highly recommend trying this to anyone who is not a ginger lover. Simply add SMALL pinches of each spice, until you have reached your desired taste. Remember, you can always add more, but you can't take it back if it is too much! This recipe is truly superb and much easier to make than my old one (which required you to stand at the stove constantly stirring). I threw the breasts into a casserole dish, topped with the sauce on both sides, and let it bake. I only had to open the oven a few times to turn the meat. I served it with white rice and a broccoli/cauliflower mix. Thank you Ms. Collins for this wonderful recipe which will be going into my favorite recipe box to be used over and over again!

1 user found this review helpful
Reviewed On: Nov. 14, 2013
Flatlander Chili
This is a good base for a Chili recipe, but you need to add your own touches or it doesn't have that kick to it. I skipped the tomato juice and used two cans of plain tomato sauce. I found that the vegetable ratio was way too low. If you cut the recipe in half, it calls for only 2 tablespoons of green pepper for a serving size of 5! That is not nearly enough to get the taste and texture of the peppers in the Chili. I think I easily quadrupled the celery, peppers, and onion. I chopped up 3 different colors of peppers (red, yellow, and green) to add a nice visual appeal. I used fresh chopped garlic, instead of powder. I also added a few tablespoons of Worcestershire sauce and a bouillon cube. I added more of the hot spices to it as well because it was just too bland as is. I served it with white rolls on the side and sour cream to put on top. With the additional changes it was easily a 4-5 star Chili. The recipe as written though is simply average. People who do not like a lot of spice might find it perfectly fine. I needed to give it quite a kick to make it work for me though. I will definitely make it again with my own additions of course. Thanks for the recipe George!

3 users found this review helpful
Reviewed On: Apr. 12, 2011

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