Pam Profile - Allrecipes.com (12463487)

cook's profile

Pam


Pam
 
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Member Since: Apr. 2011
Cooking Level: Beginning
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About this Cook
I'm a terrible cook. I'd probably kill Gordon Ramsey with my food. The most valuable thing I've learned here at Allrecipes is that my food doesn't have to turn out exactly like the "experts" dish. I always thought I was a failure because it didn't look like what I saw on tv, but since joining Allrecipies and seeing all the photos of people's dishes, I realize mine wasn't wrong just because it didn't look exactly like the original. When I find a recipe I want to try, I especially love looking at everyone's pictures of their results.
My favorite things to cook
Linguine in clam sauce. Okay, that's my favorite thing to eat.
My favorite family cooking traditions
Letting my husband do the work
My cooking triumphs
Haven't burned myself or the food in a long time
My cooking tragedies
Too many to list. Most embarrassing secret: I don't like to handle raw food.
Recipe Reviews 33 reviews
Black Bean and Corn Salad II
Okay I have to admit I made this salad without the black beans because I didn't want to open a whole can just to experiment with a new recipe, but I actually came away pleased. In fact my recipe was way off as written (I know it bugs some of you when members rate recipes they've changed) but the good thing about this salad was I brought it for lunch as an experiment, and didn't head toward the vending machine in frustration that afternoon to indulge in a giant bag of Doritos. I will make this again and feel good about what I'm eating for lunch.

0 users found this review helpful
Reviewed On: May 17, 2014
Green Pea Salad
This salad might be okay with fresh peas. I thought the mayonnaise dressing was a bit plain, so I added a squeeze of fresh lemon and some brown sugar, as found in another recipe here. It was okay, but I probably won't make it again.

0 users found this review helpful
Reviewed On: May 17, 2014
Zinfandel Vinaigrette
I like the addition of the basil, shallots and garlic to add some elegant flavor to the basic vinaigrette, but I personally don't care for plain olive oil type recipes. It tasted too oily to me as is, so I added a tablespoon of dijon mustard and a small squeeze of fresh lemon. I know some people eat foods with no more than a drizzle of EVOO, but that's not for me. Otherwise I really liked it.

0 users found this review helpful
Reviewed On: May 17, 2014
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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