literaryweasel Profile - Allrecipes.com (12762303)

cook's profile

literaryweasel


literaryweasel
 
Home Town: San Jose, California, USA
Living In: Lafayette, Indiana, USA
Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Low Carb, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music, Charity Work
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  • Simple Scones
  • Simple Scones  
    By: USA WEEKEND columnist Pam Anderson
  • Kitchen Approved
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About this Cook
Currently planning a wedding while getting my PhD! Nobody said it would be easy. It's great to have something new & fun to cook or bake at the end of a long day.
My favorite things to cook
Everything! I have no patience for marinades, though...
My favorite family cooking traditions
New Year's brownies and Dad's lasagna.
My cooking triumphs
Making a three-tier Williamsburg orange cake, complete with frosting, when I was 14.
My cooking tragedies
Cookies turning to brittle when I was trying to impress my new father-in-law. Curse you, Splenda...
Recipe Reviews 3 reviews
Creamy Cajun Shrimp Pasta
WOW, was this spicy and salty! I followed the recipe because I wasn't familiar with Cajun seasoning. Big mistake. Next time I'm definitely going to cut it down to about a teaspoon of Cajun seasoning, and omit the salt. I was able to eat a bowl, but my fiance couldn't finish more than one bite. I think with modifications it could be great, though--hence the 3 stars.

5 users found this review helpful
Reviewed On: Jan. 25, 2011
Bubble Pizza
Really didn't like this. The biscuit was way overdone by the time I pulled the final product out of the oven, even though I followed the directions exactly. The toppings seemed disproportionate. I managed to eat one slice. Thought about experimenting with other toppings, but it's really the biscuit dough that's the issue...

2 users found this review helpful
Reviewed On: Jan. 5, 2011
Amish Casserole
I used whole wheat egg noodles and absolutely LOVED this. We ate leftovers the next day (something we rarely do) and just couldn't get enough of it. I can't wait to make this again!

1 user found this review helpful
Reviewed On: Jan. 5, 2011
 
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