Babycake1210 Profile - (11073637)

cook's profile


Home Town: New York, USA
Living In: South Carolina, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Knitting, Boating, Biking, Fishing, Reading Books, Music, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
20-something mover and shaker.
My favorite things to cook
I love the "science" of baking. There is nothing more satisfying than measuring and mixing ingredients, and in 30-60 minutes, pulling an edible product out of the oven!
My favorite family cooking traditions
Sausage stuffing at Thanksgiving. Cheap Pillsbury cinnamon rolls on Christmas morning. Birthday banana cake. Grandma's macaroni and cheese.
My cooking triumphs
Most recently, winning the family "Chopped" competition. I competed against my dad, who is a professional chef, and I took the victory!
My cooking tragedies
Anything that simultaneously involved a large wine consumption.
Recipe Reviews 5 reviews
Scott Ure's Clams And Garlic
4 stars as-is. I made a few additions. Added a pinch of oregano and basil to the wine and garlic. After the clams opened, I threw in about 1/4t crushed red pepper and a can of fire-roasted tomatoes. Prep and cooking instructions are spot on! Served over egg noodles.

0 users found this review helpful
Reviewed On: Feb. 23, 2014
Lamb Chops with Balsamic Reduction
Wow! I didn't change a thing. The key: use a quality balsamic vinegar! This makes a world of difference. I previously made this with a store brand balsamic, and wasn't overly impressed. Just made this again last night with a balsamic from the local oil & vinegar shop-- no comparison! A sweet, smooth, and not bitter sauce. Cook time is perfect for a 1in chop, a nice med-rare (at best). I used my cast iron skillet and had a great crust. The reduction is even better the next day. Served with asparagus and a baked yukon potato.

0 users found this review helpful
Reviewed On: Feb. 23, 2014
Chicken In Basil Cream
This is a favorite! I pound the chicken to about 1/4in, fry just to golden, then pop in the oven to finish cooking while I make the sauce. Always double the sauce! I deglaze the pan with white wine before adding the broth. I've made this with 1c cream, and also with 1/2c milk and 1/2c half and half, and it came out great both times. We don't like pimentos, so I often sub with a can of diced fire-roasted tomatoes! Definitely use FRESH basil!

0 users found this review helpful
Reviewed On: Feb. 23, 2014

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States