Shauna Lyn Alicea Profile - Allrecipes.com (1200183)

cook's profile

Shauna Lyn Alicea


Shauna Lyn Alicea
 
Living In: Chicopee, Massachusetts, USA
Member Since: Apr. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Reading Books, Music, Charity Work
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Me
About this Cook
Done the whole marriage/relationship thing where I was able to hone my cooking skills...now I have become roommates with my Mother, who works crazy hours that keep her out and about from very early morning to late at night, so I love to experiment with all kinds of new dishes to surprise and satisfy her after a long day! She and I share a love of food and of all kinds of different cuisines, so we're constantly finding recipes and ingredients to use to make meals we've never had before! It's a lot of fun, definitely a game of hit or miss - mostly hits, but some misses!
My favorite things to cook
I love, love, love slow cooker meals. What a beautiful and magnificent cooing technique!! The beauty of combining whatever ingredients whet your palette and just letting them be for several hours, only to find a masterpiece awaiting hours later!! I also love Spanish cuisine, and my family and friends are always asking me to make yellow rice with gondules or habichuelas or to make empanadillas... I also love to experiment with stir-fries. Whether it e with pork, chicken or steak, nothing like combining veggies with the right amount of ginger and hoisin sauce to create a quick and easy meal! I just love to experiment with different ingredients and techniques and spices!
My cooking triumphs
After dating someone of Latin descent for several years, I always watched as they made yellow rice. We had it so often that I became somewhat tired of it, but after breaking up, some time down the road, I realized how very much I missed it. It almost seemed as if I had a photographic memory, because the very first time I made it on my own, it came out delicious! Same with my empanadillas - I've had marriage proposals based on just the taste o those! (Here's to hoping they were in jest!!)
My cooking tragedies
I don't really have a whole lot of cooking tragedies, but one that really sticks out in my mind was a recipe that called for cooking with zucchini. The zucchini was to be cut in thin, round pieces and mixed in with the other ingredients to be baked. Imagine my surprise when I bit into the food and immediately spit it out!! I had used CUCUMBERS instead of ZUCCHINI!! You'd think the large seeds would've tipped me off, but cucumbers is certainly one of my VERY LEAST FAVORITE foods and I wasn't paying any attention! My partner thought it was the funniest thing they'd ever seen!!
Recipe Reviews 11 reviews
Chocolate Peanut Butter Wacky Cake
The flavor was pretty good and very different. I added a little more peanut butter since I'm a peanut butter freak. The cake was so incredibly dry that I almost choked trying to swallow! I will try this one again but a little differently, so as to not have the cake so dry.

0 users found this review helpful
Reviewed On: Aug. 25, 2006
Double Layer Chocolate Peanut Butter Pie
Who! If you are a peanut-butter/chocolate FREAK like I am ,the recipe you have been searching for has been found! The very first time I made this, I jumped the gun and got cook & serve pudding and of course I destroyed it. The second time I did it the right way and oh boy...this is an insanely good pie! I have to watch my sugar intake so I used sugar-free Cool-Whip and sugar-free pudding and skipped the crust. I used the entire 8 oz. cream cheese and my only fripe is that you can only eat so much at a time because it is very, very rich! You are in for a treat making this one! Thank you so much for your wonderful recipe!

2 users found this review helpful
Reviewed On: May 18, 2006
Monterey Chicken with Potatoes
Wow, this one was delicious! This is what I did: I put the potatoes with chopped onions in a ziploc bag. To the butter I added salt, garlic and Monterey seasoning (McCormick). I poured this into the ziploc to coat evenly. I then roasted them in the oven for 15 minutes. With the chicken, I coated them in flour and sage and fried them in a skillet for about 4-5 minutes on each side. I took the potatoes out of the oven and added mushrooms, put the chicken in, covered with the butter and lime and baked for about 25 minutes. This was delicious! Thanks for the recipe!

1 user found this review helpful
Reviewed On: Feb. 11, 2006
 
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