FAIRUZAH Profile - Allrecipes.com (1099264)

cook's profile


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Member Since: Mar. 2001
Cooking Level: Intermediate
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Unbelievable Rolls
About this Cook
I have a dairy allergic little boy, an eternally hungry teenage son, a meat & potatoes loving husband, and I was a vegetarian for many years (now eat meat, but still prefer veg!). I've gotten quite good at adapting one meal to suit us all with small alterations and additions/omissions. I see recipes as a starting point, and love to experiment in the kitchen!
My favorite family cooking traditions
Trying to replicate my Grandma's traditional southern recipes. She doesn't use recipes, and we live on opposite sides of the continent (Florida to BC), so trying to identify a 'bit' of this and a 'handful' of that over the phone is a challenge!
My cooking triumphs
Any time I can create a dairy free version of a recipe that traditionally uses dairy, and have my entire family like it!
My cooking tragedies
Jello! To this day I have never made a bowl of Jello that set! It's a curse :-)
Recipe Reviews 32 reviews
Easy Brown Sugar Muffins
I just made these. My only change was to use almond milk instead of cows milk, due to allergies. I was very unimpressed. Bland. Too dense. If I made some of the changes mentioned in the comments, they may be ok, but then it would be a different recipe because there were a LOT of changes mentioned. These won't be made again. The ones I already made will probably go uneaten, which is unheard of in my house with a 15 year old boy and his friends passing through my kitchen every day!

0 users found this review helpful
Reviewed On: May 13, 2015
Pasta e Fagioli II
A few changes based on reviews- a can of crushed tomatoes instead of juice, half chicken broth and half veg broth. A couple changes based on what I had on hand- I used white kidney beans and ditalini pasta. My husband and son loved it. I thought it was ok, but I'm not a huge tomato fan, so my opinion probably means less!

0 users found this review helpful
Reviewed On: May 7, 2015
Lemon Butter Herb Pasta
The only changes I made to this was to add some capers (I added them while the butter melted) and about doubled the herbs. I then served it with sliced grilled Cajun chicken on top and sprinkled it all with some fresh parmesan. My husband and I both were unsure for the first few bites, but it got better the more we ate! I'll definitely be making this again.

1 user found this review helpful
Reviewed On: Mar. 13, 2015
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