evenstareleni Profile - Allrecipes.com (13612558)

cook's profile


Home Town: West Milford, New Jersey, USA
Living In: Alabama, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
*Boneless* Buffalo Chicken
Tangy Cucumber and Avocado Salad
Mole-and-spices Flat Iron Steak
Delicious Rosemary Bread
Greek-Style Cheese Ball
About this Cook
Cooking is a hobby for me, and it is something that my friends and I do socially, instead of more "normal" activities like bar-hopping, social mixers, hanging out in a coffee shop, going to the movies, etc. It is a great way to get to know a person better (or when they are under stress, depending on the recipe!)
My favorite things to cook
I really love the ease of crock-pot and dutch oven recipes. I love a good soup on a cold day, or even in the summertime. I also like to modify recipes to make them healthier while still keeping their great flavors.
My favorite family cooking traditions
Growing up, we always joked that dinner was ready when the smoke alarm went off. I like to hope that my skills in the kitchen have surpassed those smoke alarm days.
Recipe Reviews 41 reviews
Irish Bannock
This is my go-to recipe every time. I have no use for buttermilk outside this recipe, and it is only sold by the quart near me, so I always quadruple the recipe. Usually that means I have to add another 1/2 cup to a cup of flour, depending on the weather. I do like the suggestion to soak the currants in rum or other alcohol first, it would be a nice twist and I'd be curious to try that next time.

1 user found this review helpful
Reviewed On: Mar. 20, 2015
Grandma Johnson's Scones
For years I've had a go-to recipe for scones that would use up old milk. Lately though, instead of having a lot of milk to use, I've had a lot of leftover yogurt, and remembered I'd used this recipe once years ago. I used the yogurt instead of sour cream, and the texture and consistency of both the batter and the finished product are exactly as I feel scones should be. (That means, they are how I remember them growing up.) The technique of activating the baking soda with the acidity of the yogurt makes them so fluffy, and is probably a lost art, as very few modern recipes use this method. I might have to use this recipe more often in the future. Thank you Grandma Johnson, whoever you are.

2 users found this review helpful
Reviewed On: Mar. 5, 2015
Iced Pumpkin Cookies
This is my go-to pumpkin cookie recipe. I have made this many times before and it is always a hit. I never know what to call them though because people expect cookies to be crunchy or chewy and these are neither. I've settled on "pumpkin muffin top cookies."

1 user found this review helpful
Reviewed On: Nov. 26, 2014
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