Dani Profile - Allrecipes.com (13277616)

cook's profile

Dani


Dani
 
Home Town: Bogotá, Distrito Capital De Bogota, Colombia
Living In: Raleigh, North Carolina, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
My favorite things to cook
Desserts, all kind of exotic food & of course Colombian food.
My cooking tragedies
Havent been able yet to make pao de queijo or pan de queso/ yuca the right way yet :(
Recipe Reviews 8 reviews
Fluffy Pancakes
Ok so I was craving pancakes when I came across this recipe, I followed it just as it is, except for the white vinegar which I replaced by fruit vinegar being as its the one I had at home... Im writing this while eating the pancakes and they are fantastic!!! Very light and fluffy, no problems with the batter and quick to make too..I topped them with some honey and this has definitely become my favorite pancake recipe! :D

1 user found this review helpful
Reviewed On: Dec. 5, 2011
Ethiopian Spiced Cottage Cheese
Great flavor...just too much cottage cheese, i had a lot of it left over after the spinach was gone. Also i changed the green chile pepper for a jalapeño. Its a good recipe :) You can also try this recipe with turnips, i found it to be very useful for when you have picky eaters that dont like their greens...

2 users found this review helpful
Reviewed On: Mar. 9, 2010
Colombian Chicken Stew (Ajiaco)
im sorry,but i think this is an imitation of true colombian food. Sour cream is used usually with mexican recipes, not colombian,media crema (table cream) is the right one; & like other reviewers mencioned there is a bunch of important ingredients missing (specially the guascas!!!)..cant be compared with the great flavor of a real ajiaco, & i should know, since im Colombian...by the way, other important ingredients that are missing are: -arracacha (yellow cassava),that along with the papa criolla & papa de año o sabanera (the equivalent would be a white potato that will melt, baking potato i guess) will give thickness to the ajiaco without anything EVER being mashed!! -arveja verde (green peas) -yucca (will also help thicken the ajiaco, but just a bit is added,chopped very well so it can melt) Other modifications I would def. make are: -the chicken shouldnt be cooked that long;only about 20 mins & is added when the ajiaco is ready & about to be served. -The corn (cob, not just canned corn) is cut into pieces about as big as you index finger, and is added along with the potatoes,so it can cook properly and give flavor. - The yucca & arracacha are also added with potaoes & corn. -Let ajiaco cook on medium heat for about 30 mins,cilantro is added along with guascas when cooking,about 10 mins before it finishes cooking -When serving,top with crema,& dont add the avocados to the soup, but leave as a side along with capers & white rice.

22 users found this review helpful
Reviewed On: Feb. 23, 2010
 
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