DANMCDONALD Profile - Allrecipes.com (11149573)

cook's profile


Home Town:
Living In:
Member Since: Jan. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Vegetarian
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I am new to cooking and learning fast.
My favorite things to cook
Anything that never moved.
My favorite family cooking traditions
My grandmothers dumplings.
My cooking triumphs
The tuna burgers that I made from this site. I adjusted the recipe by making my own bread and then italian breadcrumbs using herbs fresh from my new garden. I never new that food could be so good. My husband says that he liked a stir fry that I made last week. I didn't think there was anything spectacular in it, but I was wrong, apparently. :)
My cooking tragedies
Just about everything else.
Recipe Reviews 2 reviews
Vegetarian Four Cheese Lasagna
I thought this recipe was just okay and "okay" includes the fact that I used very high end cheese, tomato sauce, and homemade pasta. I didn't like the eggplant--it made it too wet. I didn't think that the pumpkin added anything either. If I made it again, I would substitute mushrooms for the eggplant and butternut squash for the pumpkin; however, I didn't love it enough to make it again.

8 users found this review helpful
Reviewed On: Aug. 2, 2011
Tasty Tuna Burgers
These were good as they were, but they were out of this world with the following changes: 1) Use high quality albacore tuna. 2) Use two cans instead of one. 3) Make your own bread. 4) Make your own italian breadcrumbs. There is a good recipe on this site for doing so. When you 5) When you make your own italian breadcrumbs, use fresh herbs from your garden. (sorry, even the fresh ones from the grocery store aren't all that great.) 6) Make your own hamburger buns. This is, of course, an increase in prep time so you have to plan ahead. But if you do, it makes SUCH a difference!

2 users found this review helpful
Reviewed On: Apr. 28, 2011
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