usignola Profile - (11362291)

cook's profile


Home Town: Wood River, Illinois, USA
Living In: Hoeilaart, Vlaams-Brabant, Belgium
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Low Carb, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music
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About this Cook
Former singer, currently stay-at-home wife and mom (and expecting baby #2 in June 2010). Love to cook for friends and family, just wish I had a bigger kitchen!!
My favorite things to cook
Southern food (love my Lady and Sons cookbooks), Fannie Farmer recipes, homemade pizza, homemade guacamole and salsa (esp. one called Salsa de Cilantro and another made from mangos), brownies, zucchini bread, soups, and I'm always trying new recipes.
My favorite family cooking traditions
My mom's fried chicken and mashed potatoes with gravy (YUM!!!), the best brownies ever (they're from an old edition of Fanny Farmer and are amazing), and great zucchini bread and carrot cake, which I esp. like making for kids.
My cooking triumphs
Brownies and other baked goods, ALWAYS popular and fresh guac and salsa parties; also one Christmas dinner in particular for my parents and husband -- just the four of us -- featuring Omaha steaks and sides I prepared at home. Delicious and so fun!!
My cooking tragedies
LOL luckily haven't had too many, but I do consider it a tragedy that I can't as of yet cook Indian food; I LOVE it, and spend way too much money feeding my addiction (literally) at the local takeout place!!
Recipe Reviews 6 reviews
Best Ever Strawberry Cake
Yum! I made a sugar-free version using Just Like Sugar (baking version). I also used blueberries instead of strawberries, and used a lot more purée than the recipe called for (omitting the milk as well). It came out great! Nice and buttery, and not "eggy" at all in my opinion (as was stated by some other reviewers). The frosting is a little bitter due to the Just Like Sugar (I'll use powdered xylitol next time), but it's still good. At least my husband & I like it -- we'll see what the kids at my daughter's b-day party tomorrow think of it. Also I made this into cupcakes + one heart-shaped 8" (approx.) cake -- the blueberries resulted in a deep purple cake (so cool), and I'm frosting it pink, which shall certainly delight my very girly girl and her girly buddies. And finally, I used cake flour, and it worked very well, though it's probably fine to use all-purpose or even whole-wheat if you wanted to. I may try this again with almond flour -- since we normally eat low-carb -- though I wonder if it will hold its shape. Still, fun for an out-of-the-ordinary birthday splurge. :-D

0 users found this review helpful
Reviewed On: Oct. 11, 2014
Donna's Chocolate Zucchini Bread
Delicious bread. I followed the recipe almost exactly. Tip: put the chocolate and the oil into a medium-size microwave-safe bowl and heat for 3-4 minutes. You will end up with beautifully melted chocolate. One note, I baked this in a 9x13 pan instead of bread pans; baked for 40 minutes and it was totally done. Oh and used walnuts (which I toasted before adding) rather than almonds b/c that's what we had around, and those were very nice in this recipe. Oh, and also used whole-wheat flour (can't even tell; the bread is still very moist and delicious!).

4 users found this review helpful
Reviewed On: Oct. 23, 2011
Flourless Chocolate Brownies
Completely delicious, thank you!! Had a gluten-free friend over for dinner so tried these. SO GOOD. I thought my regular brownies were good, but I might start making these instead! Could only find rice semolina so threw that into the blender to try to make it more powdery (like flour) for the recipe. Had to bake it a bit longer than the recipe says but no biggie, maybe 10 minutes longer total. SO DELICIOUS esp. with high-quality vanilla ice cream. Again, thanks so much -- this is a definite keeper!!

4 users found this review helpful
Reviewed On: Feb. 19, 2011

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