Tiffany Profile - (1142121)

cook's profile


Home Town: New York, New York, USA
Living In:
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Homemade ice cream
Homemade ice cream (churning - sugar free)
Lamb with zucchini "pasta"
Daily basic salad
Almond toffee (sugar free)
About this Cook
I follow a low carb lifestyle and have been since 2002. I try to use whole, fresh foods rather than prepackaged products. I am an expert at modifying recipes to suit my taste and low carb way of eating.
My favorite things to cook
Since I follow a low carb way of eating I prepare a lot of salads and grilled meats/fish. I love seared chilean sea bass, smoked ribs, steak, beer can chicken and more.
My favorite family cooking traditions
Make it from scratch.
My cooking triumphs
I asked my fiance if he wanted to out to dinner and he said that my cooking is better than what we could order at any restaurant.
My cooking tragedies
Oh boy do I have them. Once I used salt instead of sugar in a plum custard. It filled the house with a heavenly smell and then as soon as we tasted it we all spit it out at the same time. The important thing for me is to learn from my mistakes. I know that if I am not destroying something every now and then I am not trying enough new creations.
Recipe Reviews 8 reviews
Island Kielbasa in a Slow Cooker
I made this once as it was and it was ok. The second time I made it I increased it to just over 3 pounds of kielbasa, I browned it in the pot then mixed the pineapple in and browned that with it while in a separate bowl I mixed the ketchup, brown sugar, pineapple juice, chili garlic paste and cayenne (we like it spicy) and poured it over. I let the entire mixture come to a rolling boil and then stuck it in the oven (in the pot) for a few hours till it turned into a nice thick saucy glaze. I served it with rice. The second version was fantastic.

0 users found this review helpful
Reviewed On: Apr. 1, 2014
Amazing Italian Lemon Butter Chicken
The ingredients are great but the time estimate is WAY off and I find that I need to prepare it a bit differently. First of all I fry up the bacon in a pan, while doing that I dredge the chicken in the flour and prep my other ingredients including getting a pot of water on the stove for the pasta. I brown the chicken in the bacon grease with a little bit of butter (as needed). Once the chicken is browned I place it on a cookie sheet and stick it in the oven at 300 to cook through and stay warm while I make the sauce. I start by adding more butter to pick up the browned chicken bits and cook the mushrooms down. I like them seriously cooked down. Once they are totally cooked down I add the white wine and cook down again. Once everything is totally cooked down I brown the artichoke hearts in the pan until they get a little crispy around the edges, then I add a clove of garlic and then as soon as it starts to brown i add the lemon juice and more wine. I also add a bit of chicken broth to make it saucier. I then add the capers, butter (no need for nearly that much butter), cream and some thyme and whisk it in well. I take the chicken out of the oven and finish it in the pan. Then I serve with pasta. I prefer linguine with this and I toss it with a bit of butter and spoon the sauce over it. Top with freshly grated parmesan cheese. Yum!

15 users found this review helpful
Reviewed On: Dec. 20, 2011
Black Beans and Rice
Very good. I browned an onion (no garlic) and added a tsp of chili powder to it. Then I used 1c rice, 2c water, 2tsp knorr chicken bouillon (the stuff in the big green canister) and 1Tbsp tomato paste (to the water). I let it all boil and simmered for 15 minutes. Then I added a can of black beans and I would have added a can of diced tomatoes but I was all out. I added a little oregano, cayenne, cumin and garlic powder. It was fantastic!

2 users found this review helpful
Reviewed On: Mar. 9, 2010

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