skyye Profile - (13321184)

cook's profile


Home Town:
Living In: North Carolina, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Vegetarian, Dessert, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Photography, Reading Books, Music, Painting/Drawing
  • Title
  • Type
  • Overall Rating
  • Member Rating
Feeding the hungry
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 5 reviews
Red Velvet Pancakes
Excellent recipe--and a nice 'new' breakfast food, for a change. Hats off to gracce5249 for your constructive comments to another poster. Indeed, how can anyone prepare a (yet, untried) recipe by altering the ingredients and expect it to meet their 'high-tone' criteria? One usually makes changes/substitutes out of necessity--not having all the required ingredients, at least when making the recipe for the first time. I was married to a certified European chef for nearly 18 yrs. and he always went with the 'original' on any recipe. Changes, if any, came after he prepared it for the first time.

25 users found this review helpful
Reviewed On: Dec. 6, 2011
Authentic German Potato Salad
The addition of celery seed, or celery salt, as another poster suggested, does give it some added flavor. I've been making it for several years and I've always added chopped or thinly sliced green pepper along with the onion. (I usually blanch the pepper separately). I've never tried using the sauce with spinach, as was suggested in another review, but will definitely do so from now on. Sounds perfect for that and might even try it on cauliflower as there is a recipe for cauliflower salad that uses bacon, mayo, parmesan cheese and the sauce from the potato salad might give it a whole new 'twist.'

5 users found this review helpful
Reviewed On: Feb. 18, 2011
Pickled Red Beet Eggs
This is an e(gg)cellent recipe. And to the question left by another poster--about getting the eggs to peel freely: When boiling eggs always add a couple of teas. of salt to the water. This helps the eggs to pull away from the shells as they cook. Once cooled, just tap them against a hard surface and sort of roll them around. This will loosen the membrane and shell from the egg itself.

13 users found this review helpful
Reviewed On: Jul. 31, 2010

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States