lisaonastick Profile - (12007272)

cook's profile


Home Town: Akron, Ohio, USA
Living In: Norfolk, Virginia, USA
Member Since: Dec. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Nouvelle, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Biking, Reading Books, Painting/Drawing
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Corned beef sandwich
About this Cook
I enjoy cooking, but I have a tiny kitchen, a tiny budget, and a tiny bit of experience. Still, it's fun to learn and to try new recipes. My ambition is to be an amazing cake decorator (I've never made a cake in my life) and a good casual chef (I enjoy Hamburger Helper at times, too).
My favorite things to cook
Spicy red Thai curry
My favorite family cooking traditions
Matzah ball soup from scratch, brisket, and "Marc's potatoes" (my dad's awesome home fries)
My cooking triumphs
Curries, stir fries, chicken pot pie casserole, Asian slaw, sugar cookies,...
My cooking tragedies
Burnt toast. That's about it.
Recipe Reviews 5 reviews
Black Magic Cake
I accidentally left out the vanilla and this cake still turned out magnificently! It was moist and rich but not too sweet. I made a layer cake with whipped ganache frosting and a raspberry filling and my coworkers were raving about it. This is definitely a keeper. It was a little difficult to frost because it was so sticky and a little crumbly, but well worth the effort.

0 users found this review helpful
Reviewed On: Jun. 12, 2014
High Temperature Eye-of-Round Roast
I was skeptical about turning off the oven but I'm glad I did. The 5-lb. roast I made came out a little more done than I prefer (it was perfect if you like medium), but it was still juicy and good. I cooked it at 475° for 35 minutes and left it in for 2.5 hours as directed. Next time I'll take it out of the oven earlier. I seasoned it with coarse sea salt, cracked pepper, a package of Lipton onion soup mix and some fresh chopped parsley. Great flavor! I added a cornstarch slurry and flour to the juices and cooked up some wonderful gravy.

1 user found this review helpful
Reviewed On: May 30, 2012
Slow Cooked Corned Beef for Sandwiches
I simmered two briskets in a slow cooker on low for nearly ten hours and the meat was so tender it was almost impossible to slice without falling apart! The leftovers (and I can't believe I had any) sliced easily once chilled. I personally felt the beer flavor was overwhelming, so about halfway through cooking I bailed out half the beer/juice and replaced it with very hot water. I'll try one beer (or none, or one not as strong as Guinness) next time. However, if you're a fan of that rich beer flavor, go for it. Those of you who complained that this recipe was bland should go to a doctor and have your tastebuds examined. Definitely worth trying!

1 user found this review helpful
Reviewed On: Mar. 18, 2011

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