UDscoobychick Profile - Allrecipes.com (13759487)

cook's profile


Home Town: Rochester, New York, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Reading Books, Music, Wine Tasting
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About this Cook
I'm a grad student trying to make it through school while having to cook for myself! I tend to cook a big meal on Saturdays (when I have the time to do so!) and then eat leftovers for lunch the rest of the week!
My favorite things to cook
I love to bake! I'm a fan of Sandra Lee semi-homemade-type cooking...it's quick and easy. I'm also a fan of meals that don't require many dishes. I grew up on a lot of American and Italian classics, but I'm starting to experiment with Middle Eastern and Asian cuisine.
My favorite family cooking traditions
My dad would always make pancakes for my sister and I every Saturday morning, and the flavor would be different every weekend based on whatever we had in the house--apples, blueberries, coconut, etc. My dad is also 100% Italian, so we have lots of food traditions to go along with that--fish on Christmas Eve, making spaghetti sauce together, holiday "dinners" that last alllllll day, etc.
My cooking triumphs
I made mini white-chocolate raspberry cheesecakes and mini chocolate hazelnut cheesecakes for a friend's bachelorette party, and they were a huge hit! Come to think of it, most my desserts have been triumphs.
My cooking tragedies
The first time I tried to make chicken piccata for some friends, apparently I didn't quite pound the chicken thin enough or cook it long enough, so when my friends cut into it, it was still raw inside! I had to throw it in the microwave to finish cooking it so it was safe to eat!
Recipe Reviews 34 reviews
Black Bean and Corn Salad II
I added about 1/2 tsp. of cumin and 2 seeded and chopped serrano peppers and left out the oil. Fantastic! Love the fresh taste!

0 users found this review helpful
Reviewed On: Oct. 13, 2010
Cran-Broccoli Salad
The lemon zest is completely out-of-place in this recipe. It was a little heavy on the mustard for me personally, but I don't like mustard. I also probably used less oil. Toast the pecans first to bring out their flavor, and add more maple syrup. The maple-balsamic combination was a good idea, but by the time I got done adjusting the ingredients to my taste, the proportions were very different from the original recipe.

0 users found this review helpful
Reviewed On: Oct. 13, 2010
Champagne Cake I
Excellent! Subtle champagne flavor and good texture. I made mini cupcakes with this (bake at 350 for 9 minutes, yields about 4 dozen bite-sized cupcakes). Followed the recipe exactly, except for subbing Splenda for sugar. I sifted the dry ingredients together twice to make sure they were nice and light. I also creamed the butter and sugar together for a good long time, again, to make it light. I used an Asti spumante, as suggested by a previous reviewer. I topped this with a pineapple buttercream, but I can't wait to try it with other flavors (I'm thinking mimosa- and bellini-inspired cupcakes!)!

3 users found this review helpful
Reviewed On: Aug. 2, 2010

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