Animakitty Profile - (13203264)

cook's profile


Home Town:
Living In: Ohio, USA
Member Since: Mar. 2009
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Asian, Italian, Quick & Easy
Hobbies: Photography, Reading Books
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Basil chicken
About this Cook
I'm a college graduate, learning how to cook for myself and for others.
My favorite things to cook
I enjoy cooking chicken and pork dishes. Chicken is versatile, and pork can be manipulated into a palette of flavors depending on what spices you use. I must admit though, discovering brining has really done the most to convince me of pork's virtues.
My favorite family cooking traditions
One classic dish is skinless smoked sausage and mashed potatoes. We cut the sausage up into pieces and use them to make a face on the surface of the bowl of potatoes. Pasta shells stuffed with manicotti, and cabbage leaves stuffed with a mixture of ground beef and rice are another two family traditions.
My cooking triumphs
Cooking a pork loin that fell apart when you tried to carve it, and tasted delicious? Definitely a triumph, for a food that I'm used to being very dry.
My cooking tragedies
The first time I brined pork chops, I forgot to rinse them after removing them from the brine. They were...very salty. A cake I made recently used gel food coloring to achieve a rainbow effect; it turns out that using too much food coloring can make your cake resistant to baking.
Recipe Reviews 6 reviews
Chocolate Mint Dessert Brownies
I didn't care for the brownie recipe. Other reviewers called the brownies dense and moist but mine were dry and cakey, so I don't know where the disconnect there is. I believe using 3 eggs instead of 4 might help with this. The mint frosting is quite stiff, and I had to spread it very carefully with my fingers so as not to tear the brownies. I found that two tbs of the mint liqueur was not enough mint flavor for me, so I added a third. For the mint frosting to be green, I needed green food coloring--my creme de menthe liqueur is clear. Adding butter to the chocolate for the top layer isn't necessary; if you want to cut out some of the fat you can just microwave your chocolate on half power in 30 second bursts, stirring after each burst, until it's melted enough to work with. Try to use a bowl that doesn't absorb much heat itself.

2 users found this review helpful
Reviewed On: Dec. 17, 2013
Greek Pasta Salad I
I loved this recipe, though I did elaborate upon it and tweak it a bit. Like others I swapped the red onion for the green, I used parmesan cheese instead of feta, and used a different shaped pasta. I also sauteed the mushrooms in butter and oven-roasted the cherry tomatoes (with basil, garlic, and thyme) before adding them. I added sunflower seeds to spice up the texture a bit. Because there would be vegetarians at the picnic I was bringing this to, I bought bags of mini-pepperoni and left them beside the salad for people to add themselves. Easily the best pasta salad I've ever had. The oven-roasted tomatoes made a huge difference in particular, and I think adding more of them would be a good idea.

0 users found this review helpful
Reviewed On: Sep. 11, 2013
Pecan Pie Bars I
I made these for Thanksgiving this year, and not only did everyone gush about them, people who didn't like pecan pie tried and enjoyed them too. I didn't change the recipe, but I question the need for so much sugar. I may try reducing the sugar used in the filling next time. Also, in our oven, the middle didn't stop jiggling until roughly 20 additional minutes baking time.

1 user found this review helpful
Reviewed On: Dec. 3, 2010

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