godssoulsinger Profile - Allrecipes.com (13972332)

cook's profile

godssoulsinger


godssoulsinger
 
Home Town:
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. :)
My favorite family cooking traditions
We have none, I am sad to say, well not in the immediate family anyway. However, my still living grandma makes polish food and has given me a love for it as well (I am half polish) :). Especially perogis!!!!
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. :)
Recipe Reviews 12 reviews
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.

1 user 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
Good New Orleans Creole Gumbo
Never had gumbo before (I've had canned "gumbo", which isn't very good), and I made this because I wanted to try real gumbo. WOW!!! Is all me and my husband had to say! It is so tasty!!! He didn't mind the spice at all, and he hates spicy food! Only note is that, I hadn't realize just how much this makes!!! Someone said they double this recipe... Yikes! Without doubling it, the recipe completely filled my soup pot which is a good 10quarts! Ate it everyday for a week and still had some to freeze! That's not a complaint, just realize this is meant to be made to serve a lot of people, not just a couple. :) God Bless ~Amy

2 users found this review helpful
Reviewed On: Jan. 22, 2013
 
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