sam fores Profile - (1215763)

cook's profile

sam fores

sam fores
Home Town: Bacolod City, Negros Occidental, Philippines
Living In: Davao City, Davao, Philippines
Member Since: Jun. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Walking, Reading Books, Music, Painting/Drawing
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Birthday Cake
About this Cook
a mom of 3 kids ages 11, 8 and 7.... creative & have a big time passion for my hobby of cake decorating. I love cooking dishes as well and have tried many recipes here on allrecipes. by the way, I'm Jessica!
My favorite things to cook
I love baking and cooking from scratch...making desserts (any kind), chicken and fish dishes, red meat and seafoods. I also like to experiment with pastas.
My favorite family cooking traditions
On holidays and birthday celebrations, it's always Baked Tuna Lasagna, Chicken Pastel, Fruit Cake, Siopao (chinese steamed buns) and Embutido (meatloaf).
My cooking triumphs
When I have perfected baking cakes and making frostings and icings which eventually led to cake decorating. I'm proud to say I learned it all by myself.
My cooking tragedies
I once "microwaved" 5 eggs (to make hard boil) for one minute and they exploded inside the oven... boy, it was one hell of an explosion and it was one hell of a mess. first time ever done that and will never do that again.... luckily the eggs exploded safely inside the microwave.
Recipe Reviews 12 reviews
Greek Butter Cookies
The cookies were so good and so easy to make. Though my first batch of cookies came out so dark in the bottom almost burnt. Second batch came out just fine. I know better so I just lowered my oven temp to 300 F. Will be making it again. Thanks.

1 user found this review helpful
Reviewed On: Oct. 19, 2014
Nicoise-Style Tuna Salad With White Beans & Olives
thumbs up for this...from now on this has been my staple food during family gatherings....

0 users found this review helpful
Reviewed On: Jan. 27, 2007
Rolled Fondant
I think i did well on this recipe as a first timer. But I really got tired of kneading it manually, i transfered it to a bread kneader...a stand mixer using the dough hook attachment and it came out soft & pliable after adding 1/3 c. of water because it came out dry and stiff. The instructions didn't say what to do if your rolled fondant got stucked on the table and can't be transferred on the cake. I have to figured it out myself like using a mat or oiling the surface with shortening so fondant will won't get sticky. Overall it's a good recipe and I'm going to used this on my cakes from now on. ***By the way, best to work on your rolled fondant on the same day as its still soft and more manageable. I noticed putting it inside airtight container in ref and bringing it to room temprature the following day makes the fondant sticky again and difficult to roll.

383 users found this review helpful
Reviewed On: Aug. 26, 2006

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