Nancy LY Profile - (10869475)

cook's profile

Nancy LY

Nancy LY
Home Town: Honolulu, Hawaii, USA
Living In: Makakilo, Hawaii, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Healthy, Dessert, Quick & Easy
Hobbies: Sewing
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quick! take the picture before they're all gone!
made with purple Okinawan sweet potatoes
Baked Spaghetti I
About this Cook
my sister and i were the "original latch key kids" i mostly learned to cook by myself. we were oddities! back in the late 60s early 70s sis and i ate a lot of tv dinners-people would stare when we would wheel by w/a shopping cart FULL of frozen dinners! swanson's meatloaf was my favorite. i didn't even mind when the tomato sauce was spilled into the brownie! i loved that tomato sauce-dipped all of my green beans in it too! i took home ec in the 8th grade and came home and made every recipe at home that we made in school-i loved it! in the 10th grade after taking a food service class in high school-i began to cook real food. i would look for a recipe, ask my mother to buy the ingredients and then go for it. they turned out pretty good and that's how it all started. i have an assoc. degree in commercial baking but am a stay at home mom. maybe one day i'll go back into the industry.
My favorite things to cook
right now i'm being very calorie conscious. have lost 20 lbs. since christmas and i'm on a roll! is a lifesaver; the nutritional information and calories are priceless! in the past, i have have used allrecipes to utilize my crockpot and breadmaker (and still do) but i now mostly look for low calorie healthier dishes that are good tasting. i like to cook easy dishes that don't create a clean up nightmare! i gravitate towards tangy and sweet. although i have a baking degree - i don't have a great collection of non-commercial quantity recipes. i love because it is full of wonderful people who love to cook and bake and share.
My favorite family cooking traditions
my mother's mother came to Hawaii from Korea when she was 2 years old and whisked off the plantation and raised by well-meaning methodist missionaries. she did not know how to cook Korean dishes. my mother learned to cook some Korean dishes from my father's mother (a picture bride from Korea). i did not write down my mom's recipes but over the years have figured out how to make them and so i continue to make them for my family. i have since gained a renewed interest in my ethnic heritage and have been experimenting with many Korean dishes - some perfected - some not.
My cooking triumphs
i used to make wedding cakes for friends - a nerve wracking feat. i also used to make and sell cute gingerbread houses, naughty gingerbread men and women too!
My cooking tragedies
a lot! once i dropped an entire tier for a wedding cake after baking all day and night at 1:00 a.m. - i sat down, cried and made another one. cake was a hit but i was a zombie at the wedding!
Recipe Reviews 33 reviews
Blueberry Cream Muffins
i should have read other reviews before baking - needs more sugar for my palate. i sprayed muffin tins with spray release with flour. i also doubled blueberries and did follow all mixing directions. they're pretty! they look golden brown on the top and the bottoms are very pale but are done. baked for 20 minutes exactly in a well preheated oven. next time i will take the advice of others and add some type of sugary or streusel topping and increase sugar. thank you for sharing this wonderful recipe!

3 users found this review helpful
Reviewed On: Aug. 4, 2009
Sea Bass Cuban Style
this is a light and tasty dish; great for people who don't mind not having to work too hard to prepare dinner... bought iqf bass (imported from vietnam) and they were delicious! deleted cilantro because nobody likes it here and always plop extra capers on my fish. will definately make over and over - thanks so much for sharing this recipe!

4 users found this review helpful
Reviewed On: Oct. 26, 2008
A-Number-1 Banana Cake
we had so many bananas turning black! never made a banana cake before so i decided to try this one. it seemed just slightly more delicate than a regular banana bread. i didn't have any unsalted butter so i used regular salted butter but forgot to omit salt - it was fine; used skim milk w/a quarter teaspoon of vinegar for buttermilk; used immersion blender to puree bananas; added 1 tsp. vanilla; omitted nuts because i don't like them and baked in bundt pan greased and sprinkled with a cinnamon sugar mixture (a great idea that i found right here on allrecipes!) this is a great cake/bread! so moist and delicious! maybe next time i'll try frosting it before it gets gobbled up! thank you kevin ryan for sharing this recipe!**UPDATE: made this recipe again - this time with salted butter (omitted salt), 3/4 c milk chocolate chips, walnuts, 1 t vanilla, 1 t banana extract (from thai market) and sour cream. baked in muffin tins lined w/paper liners and sprinkled a cinnamon sugar mixture liberally on tops before baking. very good but i think the buttermilk is better. **

5 users found this review helpful
Reviewed On: Apr. 18, 2008
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