lcollins Profile - Allrecipes.com (13937501)

cook's profile

lcollins


lcollins
 
Home Town: Wichita, Kansas, USA
Living In: Lafayette, Indiana, USA
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Mediterranean, Dessert, Quick & Easy
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Lisa
About this Cook
My favorite things to cook
I honestly just really enjoy cooking. It makes me feel good when people like something I create.
My cooking triumphs
I'm fairly new to cooking so any recipe that turns out good is a triumph. I have found some recipes that have been so good that I called my mom to share them with her.
My cooking tragedies
I once tried a recipe that called for 2 tablespoons of asian chili sauce, which I didn't have, so I substituted 2 table spoons of cruched red pepper. Needless to say it was not the say thing and the meal tasted like fire!
Recipe Reviews 52 reviews
Slow Cooker Lentil and Ham Soup
I thought this was pretty good and the hubby loved it. I ended up making this on the stove. I liked how the vegetables stayed just a little crunchy to balance out the tenderness of the lintels.

5 users found this review helpful
Reviewed On: Mar. 21, 2013
Hot Corn Dip
I made this for a cook out we had at my new job,no pressure to make something delicious right? This turned out great! I did add some taco seasoning for extra flavor. Personally, I think it could have used a little heat,but I didn't want to set my new co-worker's mouths on fire.

2 users found this review helpful
Reviewed On: Aug. 30, 2012
Ginger Glazed Mahi Mahi
I am not a fish lover at all, but I made this tonight to placate my husbands love of seafood. I doubled the sauce,except for the honey(4T instead) because I was afraid it would be too sweet. I also baked instead of pan frying the fish. I set the oven to 365 and cooked the fish for ten minutes. I felt like it wasn't cooking fast enough so I turned up the heat to 400 and cooked for another 8 minutes. It came out flakey and tender.I tried to thicken the sauce, which I removed before baking the fish, with corn starch but it never quite thickened the way I thought it would, but it was still very delicious. I served it with broccoli and rice. I felt the sauce had a strong enough flavor to hide the fishiness of the mahi mahi, which was a HUGE plus for me.

1 user found this review helpful
Reviewed On: Jun. 3, 2012
 
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Cooking Level: Intermediate
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