UHElle Profile - Allrecipes.com (10856689)

cook's profile

UHElle


UHElle
 
Home Town: Alvin, Texas, USA
Living In: League City, Texas, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Gardening, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Elle & Vesko
Playing the DS on the honeymoon.
My infamous pink hat.
About this Cook
I'm a 26 year old University of Houston grad (Go COOGS!) living in League City, Texas with my amazing, Bulgarian boyfriend. Two years & still going strong...AND still learning to cook his native food. EVERYTHING has cumin--ick! Currently, I'm not working, as I'm out on long term disability. While pelvic reconstruction is a real you-know-what, I'm grateful to have a little extra time here & there to try new recipes, spend time with my amazing family & best friend, and to love on my hugely supportive & loving boyfriend!
My favorite things to cook
My boyfriend LOVES burgers, and I have to say, there's not much you can't do with burgers! He also love love loves my bean soup. Between burgers & beans, those are 2 staples in our house. I also love to cook just about any kind of new soup I can find.
My favorite family cooking traditions
Heh, it's nothing special, but, every holiday, I'm in charge of the green bean casserole (my favourite dish!), and, somehow, I'm always pushed into the job of peeling, boiling, and mashing the potatoes. It's not exciting, but everyone loves it!
My cooking triumphs
I recently learned how to can...and I LOVE it! I love that I can buy bushels of fresh tomatoes from the store & make an amazing spaghetti sauce to keep on hand. I've also managed some pretty amazing satsuma marmalade. It made an excellent Christmas gift last year. Next on the list? Strawberry fig preserves...hope it works out!
My cooking tragedies
Sweet zombie Jesus... NEVER make fried rice with sticky rice! I mean, unless you have experience. I consider myself pretty masterful in the art of Asian cuisine, but, I have DEFINITELY learned, STICKY RICE DOES NOT MAKE FOR GOOD FRIED RICE!
Recipe Reviews 7 reviews
Sausage Potato Bake
I only give this a 3/5 because it's OVERPOWERINGLY salty, even having used reduced sodium condensed soups. We did double the sausage, too. I would make something similar to this again, but I don't think I'd make it this way again. It's a good base recipe, though.

2 users found this review helpful
Reviewed On: Jul. 27, 2011
Slow Cooker Chicken Taco Soup
I LOVE this recipe. A friend shared it on her blog, & it's one of my favourites! Sure, you could make a bunch of changes here & there if you're wanting to perfect it or tweak it to your exact specifications, but, as a simple throw together meal, you can't ask for much more. I don't change it at all, save for using my own homemade taco seasoning (though I've made it with packaged, and have been equally as pleased...it just has TONS of salt that way). I say go for the beer. I have a feeling that if people think there's too strong of an aftertaste or bitter flavour, then a poor beer choice was made. I always use a lighter flavoured beer, like a pilsner (while I HATE to drink pils, they make for a mild, but delicious additive). I have also made this stove top, and find it, again, delicious. The only thing one may need to do is add an extra can-ful of water to the recipe, not necessarily to make it soupier, but so there's enough liquid to cover your chicken breasts. Oh, and something important (to me, at least) is to always rinse your black beans. If you don't, they'll muddy up the beautiful colours of this soup! Thanks SO much for the recipe!

3 users found this review helpful
Reviewed On: Jul. 17, 2011
Perfect White Bread
I've made other types of breads before (like sweet breads/rolls and pizza crusts), but this is my first attempt at an everyday loaf of plain bread... and I've gotta say, this is fantastic! I used just shy of the entire 6 cups of flour, and it came out perfectly. Like another reviewer, though, after the second 1 hour raise, during which I left the rising dough in the oven (off, of course), I turned the oven on, just leaving it in there, to 375F. I baked for approximately 28 minutes, and it was perfectly cooked. I'll be making this a LOT more! Thanks so much!

3 users found this review helpful
Reviewed On: Sep. 12, 2007
 
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