Megan Profile - Allrecipes.com (11119321)

cook's profile

Megan


Megan
 
Living In:
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy, Gourmet
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About this Cook
My favorite things to cook
I'm all about comfort foods! I like to put my own twist on time-tested favourites like pastas, casseroles and pot pies.
My favorite family cooking traditions
I inherited my love of creative cooking from my dad, the cook in our family. My cooking style now is much like his - impulsive, sometimes wild, but always family friendly and plentiful!
My cooking triumphs
I once made a roast beef dinner to which my husband commented: "This is what I would want if I were on death row asking for my last meal"! This coming from someone whose idea of a glowing review is "It's good, honey".
My cooking tragedies
Slow cooker lamb stew.. I didn't sear the lamb so it got all gummy, and I neglected to soak the barley before adding it. I came home to a gluey inedible mess. Yuck!
Recipe Reviews 8 reviews
Quick and Easy Pizza Crust
This was great! I kneaded the dough for 5 minutes, and then let it rise for about 30 min before rolling it out. Pizza crust perfection!

1 user found this review helpful
Reviewed On: Apr. 20, 2012
Chef John's Macaroni and Cheese
Mac and Cheese is my ultimate fave comfort food, and this recipe hit the spot! The panko breadcrumbs are a secret I'm glad I learned. Thanks, Chef John! My only variance from the recipe was using a touch of ground mustard in place of Dijon, as I had none on hand. I added approx. 1/2 tsp. of the powdered mustard to the roux right before the addition of milk. This will be my go-to mac and cheese recipe from now on! The reviewer who found the thyme overpowering must have a hyper-sensitive palette, because I found the seasonings to be perfect.

3 users found this review helpful
Reviewed On: Feb. 1, 2012
Soft, Moist and Gooey Cinnamon Buns
Mmmm! These were delish and made the house smell sooo good! I took them to work and they were gone in no time. I got compliments on them from the staff all day. =) When making them without the aid of a bread maker or stand mixer, I have a few key tricks that I don't see anyone had noted. 1.) Proof the yeast in the warm water with 1 tsp. of the sugar from the recipe. 2.) While yeast is doubling, *slowly* melt the butter in the milk over the stovetop on med-low heat. Beat the (room temp) egg in your mixing bowl, and then wisk in your milk/butter before adding yeast mix. The key is not to shock the yeast with any cold ingredients. I did a first rise of the dough (45 min.) before rolling it out and adding the filling, etc. For the second rise of the prepared rolls, I put a hot towel under the pan and covered with plastic wrap and another warm towel. 2 rises may take longer, but it made for *perfect* cinnamon rolls.

4 users found this review helpful
Reviewed On: Jan. 27, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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