SouthAfricanSweetie Profile - (13572046)

cook's profile


Living In: Washington, D.C., USA
Member Since: Jun. 2009
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Genealogy, Wine Tasting, Charity Work
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About this Cook
I'm a young paralegal with a passion for cooking. I first learned at my mother's elbow and took over as the family cook when she was diagnosed with cancer when I was 16. Since then, cooking has been a place of pride and joy and excitement for me as I learn something new every time. I'm looking forward to one day attending a few classes of basic cooking school, since I was never actually taught the "basics" and would love to know if the things I'm doing are right!
My favorite things to cook
I enjoy cooking soups, partly because they freeze so well and you can get two meals out of one! I love interesting salads (I know that's not cooking but you gotta get that green stuff somehow...)and I especially love baking as well. The smell of frosting is just intoxicating to me! I really love cooking in general, although I am afraid of cooking fish and steaks while I adore pork and chicken. My most recent specialities are vegetarian and French cuisine.
Recipe Reviews 3 reviews
Beer Butt Rosemary Chicken
This was great! First time trying this cooking method. It's a little trying, because it definitely requires two people, but the chicken was soooo moist I could hardly believe it! I also used a well-greased recycled tall olive jar instead of the beer can because I'm wary of the paint and the metals in the can. Presto! I doubled the rosemary and the oranges under the skin, and roasted it with onions, carrots, sweet potatoes and garlic. Yum!

5 users found this review helpful
Reviewed On: May 17, 2012
Gisela's Butternut Squash Soup
NOTE: There should only be the juice of 1 orange, plus the zest of same orange. I'm going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from concentrate--it's amazing! Much better than tinned chicken broth. Another variation I tried out yesterday was to fry up a bit of panchetta or bacon, and then cook the onion in the rendered fat instead of the butter. Then top each bowl with a little bit of the panchetta/bacon. It adds depth to the flavor and makes it positively delectable! Serve this soup with a dollop of sour cream or a drizzle of creme fraiche and a couple of croutons, or a side of garlic bread. Enjoy! :)

34 users found this review helpful
Reviewed On: Nov. 3, 2010
Mushroom Chicken Dijon
I gave this 2 stars because like some other reviewers have said, the measurements are way off. There is WAY too much cream! And I had to cook my chicken a lot longer for the mushrooms to be tender and the chicken to be done. I was not impressed and had to do a lot of changes to the recipe.

2 users found this review helpful
Reviewed On: May 8, 2010
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