Meli Profile - Allrecipes.com (13321852)

cook's profile

Meli


Meli
 
Home Town: British Columbia, Canada
Living In: Austin, Texas, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy
Hobbies: Knitting, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Simple Scones
  • Simple Scones  
    By: USA WEEKEND columnist Pam Anderson
  • Kitchen Approved
  • Uglies
  • Uglies  
    By: FOOD SEEKER
  • Kitchen Approved
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About this Cook
27, engaged and work as a Physical Therapist.
My favorite things to cook
Indian food, Thai food, Japanese food, any comfort food (soups, stews, curries, etc). I also make a lot of Italian food, and love Mexican. I like spicy food best, and generally try to sub in healthy alternatives where possible. I add onions and garlic to most things (aside from desserts!). I'm fairly budget conscious when cooking (and in general!).
My favorite family cooking traditions
West-indian cuisine... Curries, pelau, pepper-pot, etc.
My cooking triumphs
My Fiance and I were having a quiet Christmas with just the two of us, and had spent too much on presents for people so decided not to do a big "Christmas dinner". Christmas day arrived and we still didn't know what we were going to do! We didn't have a lot of food in the apartment, but we did receive an Italian basket (a few different cheeses, some pasta and some prosciutto) for Christmas, and happened to have some marinated tilapia in the fridge, along with a couple sweet potatoes and some ricotta cheese. At the last minute ingenuity struck and we ended up wrapping the fish in the prosciutto, then grating some cheese over the top and baking it covered. For a side-dish I made twice-baked sweet-potatoes with ricotta, and had some of the wine-infused pasta we got in the basket with some Parmesan and butter. Certainly not a traditional Christmas dinner, but it was delicious, and quite different from the cereal we thought we'd be eating!
My cooking tragedies
Trying to make chili in the pressure cooker for the first time I made it beautifully, but cooked for only 40 mins at high pressure. When I opened it the Kidney beans weren't quite done so I put it back on the stove... unfortunately at too high of a heat! I should have let the pressure build gradually on a lower heat. Instead I burnt the bottom and the flavour infused through the whole pot. Ended up eating cereal for dinner. So sad!!
Recipe Reviews 19 reviews
Simple Scones
SO good!! Used fat-free ricotta instead of sour cream (it's what I had!) and used blueberries instead of raisins. They were PERFECT!

2 users found this review helpful
Reviewed On: Sep. 10, 2011
Grilled Filet Mignon with Gorgonzola Cream Sauce
I use cream of mushroom soup with skim milk whisked in to make up volume instead of cream here. I also add some sliced mushrooms near the end of cooking, and increase the Gorgonzola a bit (okay and I add a bit of garlic... I love my garlic!). Make sure to use a nice, high quality cheese. I tried it once with an amazing goat Gorgonzola, and another time with a cheaper pre-crumbled variety. You can definitely taste the difference and I think I'd have to double the cheaper one to get the same flavour out of it.

20 users found this review helpful
Reviewed On: May 15, 2010
Honey Garlic BBQ Sauce II
WOW this was goooood! I needed a bbq sauce for ribs for people with food sensitivities and this was amazing! I made it pretty much exactly as written but substituted the brown sugar with brown sugar substitute Splenda (one person was diabetic and I figured the honey and molasses were enough), and used margarine instead of butter (another has milk product sensitivities). What a great flavour! One person actually poured more of the sauce on his plate so he could keep dipping the ribs over and over! I'm not a rib or a bbq lover at all, but I polished off 4. I actually didn't need the second tbsp of cornstarch since mine got thick enough with the cooking... it was also easy to add more hot sauce (we like the spice) but would be easy enough to use less for people who don't like it. I thought the entire bulb of garlic was perfect! The margarine at the end wasn't entirely necessary as I liked the taste before, but I'm glad I added it anyway. Thanks for the recipe!

1 user found this review helpful
Reviewed On: May 10, 2010
 
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