Alicia Profile - (13476293)

cook's profile


Living In:
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
Wife, mom, computer scientist, writer, teacher, linguist, cook and housecleaner
My favorite things to cook
Anything my family loves, as long as I have help cleaning up.
My favorite family cooking traditions
All things Greek. Most cooking is done without recipes, but I love to experiment and read cookbooks and Allrecipes for some great new ideas.
My cooking triumphs
A number of county fair baking prizes, one "Best of Show" for my scones ;-)
My cooking tragedies
Sometimes when taking a shortcut which seems reasonable, it has ruined the result :-(
Recipe Reviews 4 reviews
I make these all the time, according to this recipe, except I add vanilla and almond flavoring. This is a very traditional Greek recipe, called in Greek, Amigdalota (amigdalo is almond). The amaretti I have had are much lighter and crispier, and not chewy at all. I love those also, but the chewy texture of these is what is really appealing about them. Many people said they are too sweet, but that just goes with the territory for this type of cookie. The proportion of sugar to egg white to almond powder is necessary to get the right texture. Lastly, I buy blanched slivered almonds at Trader Joe's and pulverize them in my VitaMix. It is the only way I know to get them fine enough for the proper texture. A food processor doesn't do it. I cannot find almond flour, but I imagine that would work great also.

7 users found this review helpful
Reviewed On: Apr. 7, 2012
Pumpkin Bread IV
Very good!!! I baked one in a bundt pan because I only had two 9 x5 loaf pans and the recipe was plenty for the bundt and the two loaves. The only changes I made were to replace 1 1/2 cups of flour with and to add about 3 tbsp of ground flax, for the sake of nutrition (though there is a lot of oil and sugar in this recipe ;-) Overall, delicious!

3 users found this review helpful
Reviewed On: Nov. 21, 2011
Spicy Sausage and Rice Casserole
So simple and everyone loved it. Instead of pork sausage, I used 1 lb of ground turkey and two links of Adell chicken chorizo, chopped. One person mentioned the high fat/calorie content and I think my version resolved that. I did everything else according to directions, except I used a bit more chopped onion and a jar of Barilla marinara instead of the canned whole tomatoes. I also left out the cayenne because I hadn't noticed it in the recipe. I found that I didn't need it because the chorizo was pretty spicy. However, if I had used it, I would have added 1/4 tsp since my daughter doesn't like food too spicy. I told my boys they could just add Sriracha if they wanted it spicier! I knew it would be dry if baked uncovered, so I baked it as directed, but covered it with foil. It worked well and was done in about 50 minutes. At that point, I topped it with some shredded colby jack, turned off the oven and put it back in for 5 more minutes. Everyone had seconds and I will make this again.

2 users found this review helpful
Reviewed On: Nov. 3, 2011

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