godssoulsinger Profile - Allrecipes.com (13972332)

cook's profile


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Living In: Oregon, USA
Member Since: Apr. 2009
Cooking Level: Expert
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Me making Christmas cookies!!!
About this Cook
I have been cooking regularly and experimenting since I was 8yrs (I was born in 1985). In my early cooking years I was known as a terrible baker, cooked just fine, but baked horribly, and rightly so I had this reputation, I almost vomited a few times from tasting my own creations. I have always been a bit of a free spirit when it comes to cooking and very rarely follow recipes, except on things I have no experience in. Once I have mastered it, I come up with a recipes of my own. :)
My favorite things to cook
Hmmm That's a toughy. I love making soups and sauces probably the best b/c I think they allow the highest amounts of creativity and freedom. :) And Perogis, my families recipe. :)
My favorite family cooking traditions
My still living grandma (91) makes polish food and has given me a love for it as well (I am half polish), she has passed her recipes down to us and I have spent time exploring Polish cuisine in general :) My mother and father having lived in LA before I was born, gave me a love of Mexican food and cooks it for family meals at time, and in turn gave me a love for it. I make home made tamales and rice. :) Due to my food allergies I have created hundreds of my own recipes which I plan on passing down to my own children. :)
My cooking triumphs
I am not sure I have any specific triumphs.
My cooking tragedies
I have a lot of tragedies, some I also already told you. :) Almost burning the house down while making popcorn not once but twice is probably on the top of the list though. :D
Recipe Reviews 14 reviews
Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings
The key to this recipe is "What are you looking for?" A Thick and soft crust or a more chewy and thin crust? This is NOT a soft pizza crust, and it is not a fast riser. If you are looking for either of those, go to one of the other zillion pizza crust. This dough WILL be very sticky when you make it, it is supposed to be, this is what makes it what it is, do not be tempted to add more flour, when you knead it/roll it out, you will add a bit more flour anyway.Now, I don't have a 1,000 degree open air wood burning pizza oven so I can't truly say this is truly authentic Neapolitan-style. I have been to a certified Neapolitan-style (there are VERY few restaurants of this certification in the whole United States, which might be why people don't realize what this recipe is) pizza place in in Eugene, OR and I will say this; it is definitely chewy and meant to be rolled thin like a Neapolitan crust is supposed to be. I made it as instructed, only changing the granulated garlic for real stuff b/c this is all I had, which isn't going to affect the actual dough anyway in make-up. This dough is what I was looking for, chewy and yet still soft, but not in a loaf of bread type way like all the other pizza dough recipes I have tried. I made these in to Calzone and they were perfect, wonderfully chewy yet soft, firm and not all all like eating a slice of bread. From now on this will be my stand-by pizza dough recipe because it is all I have been looking for in a pizza dough.

1 user found this review helpful
Reviewed On: Nov. 11, 2014
Conchas (Mexican Sweet Bread)
I made this recipe exactly and the Conchas came out exactly like the ones Ftom Panaderia's. They are one of my favorite sweets, but 7 yes ago I found out I was allergic to dairy and most of them either have dairy or are made in kitchens that do, have not had one in about 4yrs. The dough is dense, it's supposed to be, you just have to make sure when the dough rises, that it rises in a most warm place, preferably a proofer, but if not, as other ppl will mention a warm oven and a bowl of water will work just as well. The key is not the time for Rising, the key is that it has to double, so even if it takes longer, make sure that it doubles. :-) did not have any issues with the amount of of flour, the sugar mixture (i think paste is a fairly accurate description for the consistency it needs to be to cover the precooked buns), orcooking time either. When I ate them fresh out of the oven, they did not taste as I remembered, but after that sat a few hours, they tasted just as I remembered the ones from the Panaderia tasting. Bottom line, I don't think the recipe is why people aren't getting these to come out right, it's the people not making certain they rise enough before cooking them.

2 users found this review helpful
Reviewed On: Mar. 29, 2014
Old Fashioned Strawberry Shortcake
Loved this! The shortcake was tender and soft and a little spongy, just right! Not very sweet on its own, which was good since the strawberries were sweet. :) Quick, easy, and will save you a trip to the grocery store next time you want a strawberry and shortcake, will never buy the store made shortcakes again!

2 users found this review helpful
Reviewed On: Apr. 2, 2013

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