PRINCESS20NY Profile - (1244202)

cook's profile


Home Town: Krakow, Lesser Poland, Poland
Living In: Westchester, New York, USA
Member Since: Oct. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Sewing, Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I've found this site to be a great source for any possible recipe. I have been cooking for a few years and realized recently it is more of a hobby than a chore for me. Due to my schedule I generally cook only on the weekends. It is a self rewarding experience when something I cook comes out well and others enjoy eating it. Aside from cooking I like Ferraris haha bu.
My favorite things to cook
All different... Generally my favorite things are those which I haven't tried cooking before, or something I am cooking for the second time that I know will come out better than the first time. I like using the slowcooker, and specifically keep my eye out on dishes that look ordinairy, but have that extra uniqueness in taste whether it's because of using one special ingredient or a blend of ingredients which makes the overall meal stand out from the ordinairy.
My favorite family cooking traditions
I am always on the side of using fresh ingredients and so you will rarely find me rating recipes that call for processed foods; ex. mashed potatos out of the box, even though they taste ok it's just not my thing..
My cooking triumphs
When others like what I cooked for them. I just do it for fun around the house. It is a very theraputic way for me to get away from everyday busy life.
My cooking tragedies
I added 1/2 cup of dry oregano instead of fresh and was left with oregano soup.
Recipe Reviews 58 reviews
Restaurant Style Egg Drop Soup
I had to try the egg drop soup simply to see what would happen if I stirred it in a COUNTER-clockwise direction rather than a clockwise direction like some of the previous reviews advised. I'm still confused by that :), does it matter what continent you're on?? In any case, the result was still a decent soup! I didn't have any chicken broth so I made it with water and added a chicken bullion cube a the end. As for whether the eggs are stringy or not I was under the impression it depends on how fresh the eggs are rather than whether you add them before or after the corn starch but I could be wrong...

7 users found this review helpful
Reviewed On: May 21, 2009
Baked Fried Eggplant
These are so cruchy and scrumptious! I decided to make mine into french fry size peices rather than slices, however by doing this you start running out of the sour cream and egg mixture pretty quickly since it is so thick. I solved for this by adding about 1/4 cup of milk to water it down just a little which also made it easier to coat, however I would recommend that if you want "fries" out of this you should plan for double the batter mixture. My "tweak" didn't change the flavor at all from the ones that were coated heavy to the lighter ones, but the ones without the milk were heavier with the breadcrumbs and hence came out more hearty so it really depends on your preference. Overall this tasted great though. One other thing I will keep in mind is to add some some salt or other spices to the flour next time to make them even more tasty. A

11 users found this review helpful
Reviewed On: May 19, 2009
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
If you are a mussel fan you will love this dish, it's also a great dish to impress your guests. Looks and tastes complicated, but it really isn't :). I would suggest making sure that when you add the fennel it is very thinly sliced, and after dropping the fennel into the pan, test it with a fork and don't add the other ingredients until the fennel has become a bit soft. Muscles are delicate and the sauce should be too so as to complement them with a delicate sauce as well. The first time I made this the fennel was still as crispy and I had realized my mistake. The second time I let the fennel cook a bit and all around it came out spectacular. A+

108 users found this review helpful
Reviewed On: Apr. 19, 2009

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