Faythe Profile - Allrecipes.com (13893186)

cook's profile


Living In: Frisco, Texas, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Walking, Photography, Reading Books, Music, Genealogy
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About this Cook
I am a recently married 21 year-old that loves to cook! I am currently working on my BA, and I figure that if after I finish school, I still have a desire to go to Culinary Arts school, I will.
My favorite things to cook
I love cooking Italian. I feel that people that view Italian cooking as simple and something that anyone can do simply lack imagination and depth. There is so much creativity that can go into Italian cooking. Those that find it little more than boiling pasta and heating sauce need to roll up their sleeves, step back, and cook with me. :)
My favorite family cooking traditions
My family has no cooking traditions. My family can't cook. Well, my mom makes an AMAZING flan; but that's really all she can cook. :(
My cooking triumphs
When I was 13, I made the entire Thanksgiving dinner by myself complete with turkey, ham, and "fixin's." When I was 14, I got second place in a pie baking contest. I was baking pies for a month trying to get the right combination of filling (sweet v. tanginess) and crust (buttery, flaky). I lost to a peach pie with hearts on the top (I still think that her presentation won out in the end... j/k)
My cooking tragedies
I am still trying to figure out the best way to make a meatloaf. It sounds silly but I enjoy Boston Market's meatloaf, but I want more substance to mine. My first attempt at meatloaf turned into a mushy meat blob. It was gross! My second attempt turned into an overcooked on the outside, raw on the inside slightly more textured disaster! Let's give this another go!
Recipe Reviews 22 reviews
Holiday Dressing
I love the flavor of this stuffing, but it was incredibly mushy. Whether you use a cornbread mix or a cornbread recipe, DO NOT use a recipe that is sweet or the stuffing will be very sweet. Make sure your bread is either well toasted or stale before sending it through your processor. Be sure to add your broth slowly (1/2 cup at a time). When you're finished adding it all together, the mixture will be moist - not wet and certainly not soggy.

0 users found this review helpful
Reviewed On: Nov. 29, 2014
Chef John's Red Velvet Cupcakes
This was delicious. I can't remember if I doubled or tripled the recipe (which, I now realize was a horrible plan as things never mix well when you have too much of it). I ended up working it in batches, and it turned out wonderful and moist. Best red velvet recipe yet!

9 users found this review helpful
Reviewed On: Nov. 23, 2013
Bake Sale Lemon Bars
I've made this a few times now. Twice according to the recipe, and a few times with some alterations (include Gourmet Mommy). I actually find many aspects of this recipe fine as is but: 1) Definitely decrease the temperature of the oven to 350 and remove your crust at 10 minutes, remove the filling at 15-17. 2) I find the filling ratios (sugar to lemon) fine as is. I do think that the technique needs to be modified though because the bars are a little thin. Make sure to use room temperature eggs. Separate them and keep the yolks to the side. Whip the whites until they form soft peaks. Then cream together the flour, sugar, lemon juice and yolks. Fold the yolk mixture into the whites. This will help give some volume to the lemon part.

12 users found this review helpful
Reviewed On: Feb. 5, 2013
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