Veganista Profile - (12833396)

cook's profile


Home Town: Port St Lucie, Florida, USA
Living In: Port St Lucie, Florida, USA
Member Since: Dec. 2010
Cooking Level: Professional
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Vegetarian, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting, Charity Work
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The husband and I
About this Cook
I'm a baker by heart, been baking for about 15 years now. Professionally for the last 4. I love food. I mean, I really love food. People say they love food, but, I love food in the way that other people love to breathe. I cook everyday, literally, every day.
My favorite things to cook
Veggies! No, really! Stop laughing! I am constantly amazed by how great veggies can taste. I love making soups, and huge dinners for parties!
My favorite family cooking traditions
Christmas Dinners. Cookies, Polish family recipes. We have big dinner parties often, and those have really become a tradition.
My cooking triumphs
Three cheese homemade baked Macaroni! Anytime I throw random food into a pot and turn it into an awesome dinner.
My cooking tragedies
LOTS! I experiment often, and sometimes the experiments just do not work out...
Recipe Reviews 9 reviews
Cinnamon Rolls II
I followed instructions as listed - in a 2 lb bread pan. I watched carefully while the dough was on the last rise cycle, and yes- it did overflow the pan, but - it was ok since I was right there to punch it down. I ended up adding about 1/4 to 1/2 cup of flour while turning the dough out onto parchment paper. I then rolled out the dough into a large rectangle, making sure to flour well. For the filling I went with 1/2 cup softened butter, 1/2 cup brown and 1/2 cup white sugars - and probably at least 2 tbsps of cinnamon. Rolled into a log, cut with a knife, put into a round pie pan lined with parchment paper. Put them about 1/2 inch apart to allow for rising. For easy rising, preheat your oven to its lowest setting while you are preparing your dough, then open the oven and allow some heat to escape (10 minutes or so) - then place your rolls in the oven and allow to rise got 30 minutes, then turn on oven to 350 - bake for about 20. This made about 18 average sized rolls, I baked 9 - and froze the other half flat in a gallon zipper bag. I feel that without the changes in spice to butter ratio - the cinnamon would not have been strong enough. With the changes listed, they were amazing. We attacked the pan out of the oven! For the frosting, I just used 1 cup of powdered sugar, 1/2 tsp or so of vanilla extract (but I bet almond would be awesome too, or even orange!) and 1/4 cup of heavy cream (I was out of milk, and needed to use the cream up).

5 users found this review helpful
Reviewed On: Jan. 15, 2012
Fluffy Pancakes
Super easy, super fast, tasty, and fun! Made 4 perfectly portioned pancakes, which is just enough for my family - which I liked since it meant no leftovers. Def double or triple this recipe if feeding a larger crowd. Followed directions exactly as written, served with a bit of breakfast sausage and had a quick and tasty dinner! Also - I let the batter sit for about 15 minutes while cooking the sausage and found that the pancakes rose just fine. Feel free to add some flavored extracts to kick these up a notch.

2 users found this review helpful
Reviewed On: Jan. 15, 2012
Sauteed Swiss Chard with Parmesan Cheese
We got Swiss Chard in our CSA shares, and this was the very first time we've ever had chard. We didn't have red onions, so we substituted shallots instead. Omitted the butter and added 2 tbsp of heavy cream to cut any bitterness out of the chard. It was AMAZING. Creamy, Sweet, and Salty. A perfect compliment to a pasta dish! If you are planning on making this dish for a large crowd get LOTS of chard! More then you think you'll the greens will cook down by more the half.

2 users found this review helpful
Reviewed On: Mar. 24, 2011

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