Kelly Renee Profile - (10828479)

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Kelly Renee

Kelly Renee
Home Town: Annapolis, Maryland, USA
Living In: Pasadena, Maryland, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music
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Yummy couscous.
About this Cook
Hey! My name is Kelly, and I'm nineteen. I love cooking, baking, singing, dancing (badly!), photography, reading, sudoku, and solitaire. I also think my dog is pretty awesome.
My favorite things to cook
I love trying out new vegetarian dishes. I'm always baking cookies and I'm excited about baking things every week for my boyfriend's comedy club meeting. Gimme a reason, y'know? Yeah.
My favorite family cooking traditions
There wasn't a whole lot of cooking together in my household when I was a kid. As far as traditions go, though, we'd carve pumpkins every Halloween and toast the pumpkin seeds in the oven. I always looked forward to that.
My cooking triumphs
I've finally, after so many failed attempts, found a chocolate cake recipe that turned out awesome. It was my grandma's recipe that I tweaked a bit. I came up with my own chocolate cream cheese frosting recipe for it, so I was all-around proud of that cake. Oh! And I just made my first pesto yesterday (Fabulous Cilantro Pesto from this site) and it was amazinggg. So good. Anytime I make anything for the first time and don't screw it up, I call it a triumph.
My cooking tragedies
Most of my previous chocolate cakes. And I made these breaded potato things once..not a good time. Oh, and occasionally I still burn veggies while steaming them. When that happens, smoke detectors go off and freak me out. That's tragic.
Recipe Reviews 14 reviews
Roasted Chickpeas
Gimme gimme more! Addictive. I love chickpeas and crunchy things, so this is perfect. I followed the user's advice who said they roasted them at 300 degrees for a half hour, shaking the pan every ten minutes. I've made them twice now; the first time I waited to oil 'em up until they'd roasted for the half hour, and just pre-seasoned them using the moistness they already had from being in the can. The second time I oiled them and added the seasoning right away, and they did take a few minutes longer to get crunchy, but that was the only tangible difference. I also seasoned them a lot less the second time (went a little cayenne crazy on the first batch) and decided that I like them far better spicy. Both times I used garlic powder, onion powder, Italian seasoning and salt, as well as the cayenne. Will most definitely make these again soon!

3 users found this review helpful
Reviewed On: Mar. 11, 2008
Cauliflower Cheese Pie
I love this! It's totally scrumptious. I grated some parmesan cheese in with the cheddar. Next time I might use some feta and mushrooms as well. I was impatient and didn't allow the potato crust to get crispy and brown, so the crust layer in tandem with the cheese tasted a lot like scalloped potatoes. If I ever serve this for breakfast, I'll double or triple the amount of egg and milk. Oh, and the basil and thyme are absolutely essential to the yumminess factor of this dish. I pulled it out of the oven and was so surprised at how amazing it smelled. The aroma was completely different from anything else I'd ever cooked, and I think a large part of it was due to the spices. I'm in love with this stuff, and I'll be making it again soon for sure.

18 users found this review helpful
Reviewed On: Mar. 8, 2008
Simple White Cake
So good! Very moist. I doubled this recipe to make a lemon blueberry cake. I left the butter as 1/2 cup and added 1/4 cup of canola oil. I used 1 cup sugar, 1 cup Splenda, so I also added nonfat dry milk powder (1/2 c. milk powder and 1/2 tsp. baking soda per cup of Splenda) to make up for any lack of volume from the missing sugar. I added an extra cup of milk and lotsa lemon and vanilla extracts, lemon zest, and lemon juice. Frosted it with lemon cream cheese frosting. Super flavorful and delicious cake. Making this again soon!

0 users found this review helpful
Reviewed On: Mar. 7, 2008

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