Rachel Profile - Allrecipes.com (13883508)

cook's profile

Rachel


Rachel
 
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
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
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
 
ADVERTISEMENT

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States