Lara Taylor Profile - (11224794)

cook's profile

Lara Taylor

Lara Taylor
Home Town: Winston-Salem, North Carolina, USA
Living In: Carrboro, North Carolina, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Reading Books, Music
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About this Cook
Mother of two and non-traditional college student. I have a fairly busy schedule and limited funds, so it's a continuing struggle to put homemade meals of at least reasonable healthfulness on the table, but I've been doing it for a few years now. I love watching Food Network and trying new recipes and cooking techniques. I also enjoy trying recipes I find on Pinterest and then pinning my results.
My favorite things to cook
I'm really getting into Asian inspired dishes. I have found I love Sriracha. Sweet glazes with soy and brown sugar are so much better with a few tablespoons of Sriracha! I also really enjoy Southern cooking; it reminds me of my childhood.
My favorite family cooking traditions
My dad was the best Southern food cook, but I don't have any of his recipes and we don't speak. My life would be much better if he'd written all those down into a book as he'd planned. We don't have family cooking traditions, though.
My cooking triumphs
I've mastered cream sauces, which are among my favorite things.
My cooking tragedies
Too many to even get into. ._.
Recipe Reviews 19 reviews
Grandma's Lemon Meringue Pie
Instructions are too vague. It wasn't clear to me how long I should cook the filling and to what thickness. I also wasn't sure about the whipping time for the meringue. I watched the accompanying video and attempted to replicate those textures, which took quite a long time. About 25 minutes on the stove to thicken the filling, and over 15 minutes of whipping the meringue. I put the pie in the fridge after letting it cool on the counter for about 15 minutes. It was loosely covered with the plastic pie crust lid, plenty of room around the edges, as the meringue prevented closure. The final product had a puddle of meringue-flavored liquid in the bottom. So disappointed. The flavor was okay. but I won't bother with this recipe again.

0 users found this review helpful
Reviewed On: Feb. 1, 2014
Turkey in a Bag
My sister has been using this method for years and her birds come out very moist but not always so flavorful. So I used this method, cooking just as directed, but I stuffed it with an onion, celery, a head of garlic, and bunches of rosemary, thyme, and sage. Like my sister, I also put butter and herbs under the skin, salt and peppered the outside before pouring butter over it. And I added some paprika to help with the browning. So good! The meat had a lot of flavor, was super moist, and it browned well... on top. The bottom was something to hide; it looked how one may imagine Santa's rear... But yea, big hit. Great method. And it only took 2.5 hours for my 12 pound turkey.

4 users found this review helpful
Reviewed On: Dec. 25, 2013
Tender Italian Baked Chicken
This was a waste. I don't understand the point in using mayo. It made the breadcrumbs soggy. After 20 minutes, there was no browning but the meat was cooked through. Had to put it under the broiler to get the bread crispy. So the top had some crunch but the bottom was just a sloppy mess of sogginess. Flavor-wise, it was nothing special. There are much better recipes out there that are also more healthy.

0 users found this review helpful
Reviewed On: Aug. 15, 2013

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