terantallegra Profile - Allrecipes.com (11564428)

cook's profile


Home Town: Florida, USA
Living In:
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Nouvelle, Mediterranean, Dessert, Kids
Hobbies: Photography, Reading Books, Music
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About this Cook
Hello! I'm 19 and go to college, where I try to cook as often as possible. It was difficult in a dorm room, but totally possible. I'm a writing major and looove to read. I also am very much into Greek mythology.
My favorite things to cook
Pizza. I loove making different kinds of pizzas. Tomatoes and onions are some of my favorite ingredients to use, but my favorite to eat would have to be mushrooms. I enjoy making Italian food and experimenting with different things that sound delicious.
My cooking tragedies
Rachel Ray's Rosemary Turkey Thighs. Or something like that. Too much lemon juice = sour sour sour turkey.
Recipe Reviews 24 reviews
Pasta Poblano
Omg I just made this and it's SO good, but I did roast the pepper instead of boiling it [which is why I only gave it four stars]. I also made it low fat by using about 3/4 can of evaporated skim milk and a cup or so of fat free sour cream instead of the heavy cream. For everyone who says it's too oniony [with which I definitely disagree], maybe try cooking them just a little before pureeing. That would probably take away the remaining bite that cooking the sauce doesn't. :D

3 users found this review helpful
Reviewed On: Apr. 2, 2013
Outrageous Warm Chicken Nacho Dip
This was really good! I made a few minor changes [canned chicken, and then canned cheddar cheese soup because I don't like velveeta], and it came out great! My only issue was that I wasn't sure how much chicken to use, weight-wise, so I don't think I used enough. I also would have liked it to be more tomato-y, so I think I would use two cans next time. Other than that, it was really good! Served it with fritos scoops :]

1 user found this review helpful
Reviewed On: Feb. 3, 2013
Raspberry Lemon Muffins
I just made these and they might be the best muffins I've ever baked. I only made some minimal changes in that my liquid measurements weren't quite as exact--for the yogurt, I used a little bit over 1/2 cup and I used lemon chiffon yogurt because I couldn't find plain lemon and for lemon juice, I just juiced half a lemon instead of measuring out the tablespoon. I made them with strawberries and they were soooo good. I might try them with raspberries next time, but I don't know. The strawberries were pretty amazing. Thanks for this recipe!

1 user found this review helpful
Reviewed On: Sep. 6, 2012
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