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cook's profile


Home Town:
Living In:
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Healthy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Walking, Hunting, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I have been cooking for 3 years (since I got married), and have found I have a good flair for it and enjoy it a lot! I just started learning to bake, and have been doing a lot of it for about a half a year with great success. My current interest is baking 100% whole wheat.
My favorite things to cook
Bread baking (whole wheat and white), chicken dishes, soups
My favorite family cooking traditions
The women in my family have a long history of cookie baking. We have a generations old Anise cookie recipe that has been passed down, and a tradition is to bake them for Christmas and cut them into shapes and hang them on the tree.
My cooking triumphs
Mostly the fact that my husband is the most picky eater in the world and yet he loves my cooking and my baking.
My cooking tragedies
The time I was distracted while making a baguette and forgot to add the salt, sugar, and oil.... whoops. Pretty bland bread.
Recipe Reviews 73 reviews
Broiled Tilapia Parmesan
This was a great Tilapia recipe. I changed some of the proportions of the ingredients, and took some suggestions from other reviewers. My biggest change was to reduce the butter and increase the mayo and cheese (used reduced fat mayo too). So for a serving of 8, my way came out to this: 8 Tilapia fillets, 1/2 cup reduced-fat mayo, 1 cup grated parmesan, 2 tb and 2 tsp butter (so that works out to 1 tbsp mayo, 2 tbsp parm, and 1 tsp butter per fillet). I kept the recommended seasonings (except I had no onion powder on hand), but took some suggestions and added 1/4 tsp garlic powder and 1/2 tsp Paprika. I also sprinkled the tops with a light coating of whole wheat breadcrumbs, and after broiling they came out with a nice, crispy crust on top of the cheesy layer. They different textures made it really nice.

0 users found this review helpful
Reviewed On: Jan. 15, 2013
Holiday Left-Over Sweet Potato Cake
I made this yesterday, and it came out very tasty. It was a little flate for some reason, but I did swap the oil for applesauce, and used egg beaters instead of eggs, plus I sweetened with splenda (my sister is diabetic) and used whole wheat white flour. Maybe one of those swaps didn't let it puff up like it should. I might use this same recipe for a sweet potato quick bread.

0 users found this review helpful
Reviewed On: Nov. 23, 2012
Sugarfree Pumpkin Pie
With the holidays coming around, my diabetic sister was getting a bit forlorn as she loves Pumpkin Pie. I decided to try this recipe - and I made a low-fat whole wheat crust myself - and it was pretty good for a sugar-free dessert. I found that it had an odd aftertaste, but it was delicious anyway. And my sister thought so too, but of course she doesn't have the privilege of indulging often. The only changes I made - aside from making the crust myself - was that I used egg beaters to cut some extra fat. I also used granulated splenda, as that's what I have (1 packet of artificial sweetener = 2 tsp granulated splenda) With that, and using skim evaporated milk, I was able to come up with a pie that totaled about 133 calories, 4 grams of fat, 8 grams of sugar, 18 grams of Carbohydrate, and healthy vitamins out the wazoo! I may try another recipe, or tinker with this one to see if I can get rid of the aftertaste.

2 users found this review helpful
Reviewed On: Sep. 26, 2012

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