Allison Profile - (10890906)

cook's profile


Home Town: Eugene, Oregon, USA
Living In: San Diego, California, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Italian, Healthy, Dessert, Gourmet
Hobbies: Reading Books, Music
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About this Cook
I'm living the dream here in paradise, in my perfect little apartment with my true love. I love cooking; either cooking for two, or entertaining.
My favorite things to cook
I love making desserts and candies.
My favorite family cooking traditions
Right now we are starting new traditions. We'll see which ones stick.
My cooking triumphs
I am very good with Italian food, like spaghetti and alfredo.
My cooking tragedies
My worst cooking tragedy was when I decided I really needed brownies in the middle of the night, but didn't want to devote an hour to it. I started by making hot chocolate and then added flour, eggs, etc. until it was a batter, and tried to make it like pancakes. It did NOT work. It might work for some really chocolaty crepes though...
Recipe Reviews 6 reviews
Awesome Honey Pecan Pork Chops
These were awesome! This is the easiest thing I've ever made that doesn't have a bunch of processed in it. I used thin-cut pork chops, so I didn't have to pound them. I threw some sweet potato spears in the oven with a little oil and dinner was ready in 20 minutes! 5 stars! This is something we will have regularly from now on!

2 users found this review helpful
Reviewed On: Oct. 29, 2009
Lamb for Lovers
Very nice. It did take more like 15 minutes to cook the lamb, and it I simmered the demi-glace after adding the jelly for a long time, but it never thickened. After I gave up and decided to use it thin, it thickened as it cooled down a little. I was worried I wouldn't like it because I wasn't really loving the smells as I was cooking it, but by the time it was all done and I tried it, it was delicious. Half a recipe was perfect for two people.

6 users found this review helpful
Reviewed On: Feb. 15, 2008
Chocolate Covered Cherries
Overall, very good. There was too much fondant, but half wasn't quite enough. Be very careful to dry the cherries well. If they stay a little wet, the fondant won't really stick, and the chocolate really won't stick. I'd leave the shortening out of the chocolate. I had trouble with the chocolate just not sticking to the fondant-covered cherries. If there is a hole in your chocolate coating, the fondant will leak out once it liquefies.

6 users found this review helpful
Reviewed On: Feb. 5, 2008

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