Rachel Profile - Allrecipes.com (13883508)

cook's profile


Home Town: Prescott, Arizona, USA
Living In: Fwb, Florida, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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Candy bar birthday cake!
Cheddar bagels
About this Cook
I'm a SAHM of two little boys, the most wonderful pains in the I've ever known. I've been cooking since I was a teenager and I've grown to love it more and more with every passing year! I'm always on the lookout for new and better recipes.
My favorite things to cook
I love to bake! Cakes, cookies, cupcakes, quick breads, etc... you name it, I'll bake it. I especially enjoy cooking from scratch, and experimenting with whole grains in recipes.
My cooking tragedies
Pancakes. As a kid, I always set the temperature on the stovetop too high. My pancakes were, without fail, crispy burnt on the outside and a gooey mess on the inside. Yuck! Also, my first time making a veggie stir-fry I severely under seasoned it and it was basically a tasteless mass of cooked eggplant and onion. We ate it, but we didn't enjoy it. I think I've improved since then; at least I hope I have!
Recipe Reviews 58 reviews
Clone of a Cinnabon
These made the most beautiful cinnamon rolls I've ever produced. They do wonderfully stored overnight; they don't really rise in the fridge, but they absolutely double in the hot oven. I took them out 30 minutes before I put them in the oven (350 for 20 minutes) and they baked up golden and soft. I made two batches, one with white wheat flour and one with bread flour, and they both came out nearly identical.

10 users found this review helpful
Reviewed On: Aug. 5, 2012
Scallop Scampi
This was delicious! I did 1 full cup of white wine, and 1/2 cup of chicken broth, added red pepper and oregano and did use the cornstarch to thicken. I also followed the advice of sauteeing the scallops with the onion and setting them aside, adding them again only before serving. I tossed this with angel hair pasta. It was fantastic!!!! Five stars all the way, my favorite way to have scallops yet!

11 users found this review helpful
Reviewed On: Jul. 9, 2012
E-Z Drop Biscuits
Very flaky and tender! I used white wheat flour, almond milk instead of cow's, and grapeseed oil instead of butter. Came out fantastic, just melt-in-your-mouth amazing. I will definitely keep this recipe, thanks!

1 user found this review helpful
Reviewed On: Jun. 21, 2012

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