Natalie P. Profile - Allrecipes.com (10834263)

cook's profile

Natalie P.


Natalie P.
 
Home Town: Mastic Beach, New York, USA
Living In: Burlington, North Carolina, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Italian, Southern, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Biking, Fishing, Reading Books, Music, Painting/Drawing, Wine Tasting
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This is Me
About this Cook
I'm a SAHM, with a limited budget, so I have to create things with very little to work with. My specialty lies in my creative use of spices...I can make potatoes, pasta, and chicken everyday...and still make each meal exciting.
My favorite things to cook
I love to cook everything...but I especially love creating my own pasta sauce and coming up with new and exciting ways to cook chicken...which is a staple in my house.
My favorite family cooking traditions
I have two sides of my family as influences. My mom's side worked with convenience, efficiency, and cost-effectiveness...while my Dad's side was both traditional Italian cooking, and, depending on the family member...completely spontaneous and adventurous with their cooking. In any situation, the food was consistently delicious, and I learned so much that I can't pick just one tradition. Well...yeah I can...I loved the fact that no matter whose house I was in, I was always the designated "taste tester"!
My cooking triumphs
Every time I make something that has my two chef friends raving...lol.
My cooking tragedies
I'll put it this way...always...ALWAYS...pay attention to the amount of salt you put in...lol. That...and watch how hot your oil gets for stove top deep frying...blackened yet uncooked chicken isn't appetizing.
Recipe Reviews 9 reviews
Herbed Salmon
TO THE PERSON WHO SAID COOKING WITH ALUMINUM WAS BAD FOR YOUR HEALTH, YOU ARE BOTH RIGHT -AND- WRONG. It is only dangerous to cook with aluminum IF you have ANYTHING acidic(wine, vinegar, tomato, etc). ANYTHING NON-ACIDIC WILL NOT LEAD TO TOXIN LEAKAGE. Made this last night. I left out the cayenne pepper(hubby can't eat spice) and threw in ginger instead. I know, weird, but it gave it a nice bite. I didn't wrap the fillets in aluminum foil...I ran out with only enough the cover the top...LOL. I put them in a glass Pyrex casserole and then covered it with the last of my aluminum.

26 users found this review helpful
Reviewed On: Mar. 1, 2010
Creamy Frosting
I'm lactose intolerant...I used vanilla soymilk in place of milk and followed the rest of the recipe to the T. It came out perfect! As many people have said, do NOT melt the butter in any way. ALSO, make sure the mixture of flour and milk is fully cool....should almost be gel like.

2 users found this review helpful
Reviewed On: Jan. 4, 2010
Popovers
I altered the recipe today due to lack of ingredients. This also works great with soymilk(I used Silk Vanilla Light), same measurements!! OMG...I put it in a large muffin(12 muffin) tin. They came out beautiful, just slightly sweet with the tiniest hint of vanilla. Served it with honey butter. I suggest 15 @ 450 and 15@ 350, they cook quickly.

2 users found this review helpful
Reviewed On: Dec. 20, 2009
 
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