Abigail Black Profile - Allrecipes.com (13341689)

cook's profile

Abigail Black


Abigail Black
 
Home Town:
Living In: Rochester, New York, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Reading Books, Music, Painting/Drawing
Recipe Box 1 recipe
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About this Cook
I'm an oncology and apheresis nurse working 10+ hour days. I don't know which end is up most of the time, but I'm happiest in my kitchen and LOVE entertaining and hosting dinner parties.
My favorite things to cook
EVERYTHING!
My favorite family cooking traditions
Picking at whatever meat is being carved WHILE it's being carved...Licking the beaters while making/helping make frosting/cakes/cookies...all the CHOCOLATE at Christmas...
My cooking triumphs
Perfectly making my friend's grandmother's pavlova recipe. Keeping the chicken moist EVERY time...
My cooking tragedies
There was an incident involving flan that one time...
Recipe Reviews 3 reviews
Pumpkin Pasta
Doubled entire recipe and pretty much quadrupled all the spices, plus added sage to taste and subbed a dry white wine for 1/4 cup of the broth to round out the flavors. Used heavy cream instead of milk and margarine, hey it was going to go bad in my fridge and it tastes AWESOME! Served over Barilla veggie pasta (macaroni, though would work with any pasta) with grilled chicken breast. AMAZING new Fall entrée, with my additions!

4 users found this review helpful
Reviewed On: Oct. 14, 2013
Cheesy Catfish Chowder
Took a leap of faith and tried this out with 4 Swai fillets I bought on a whim and WOW am I impressed! Only changes I made were to increase the celery salt, salt, and pepper to taste and add marjoram, basil, oregano, parsley (about 1/2-1 tsp of each), 1 fresh thyme sprig, 1 bay leaf, and a dash paprika to the spices. Also, I didn't have any celery on hand so I used frozen peas instead and I used Mexican blend shredded cheese. It's soooo good!!

2 users found this review helpful
Reviewed On: Mar. 24, 2012
Balsamic Roasted Pork Loin
This was delicious and SO moist! I didn't have steak rub so I used 2 Tbsp of Emeril's Essence and it turned out fabulously. I also used 3/8 cup my really good Olivier 25-year aged balsamic vinegar with just 1/8 cup of lesser quality balsamic vinegar, just in case the recipe wasn't very good. But it WAS!

0 users found this review helpful
Reviewed On: Dec. 18, 2008
 
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