MINGMING Profile - Allrecipes.com (1416635)

cook's profile

MINGMING


MINGMING
 
Home Town: Lakewood, California, USA
Living In: San Diego, California, USA
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Healthy, Vegetarian, Dessert
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About this Cook
I love traveling all over and trying new foods (mostly vegetarian). I will eat fish on occasion.
My favorite things to cook
I am a baker at heart. Desserts are by far my favorite things to make
My favorite family cooking traditions
Growing up my family would cook on a budget and I have incorporated that mentality into my cooking.
My cooking triumphs
Thanksgiving: Champagne Turkey, Sausage,Apple, & Cranberry stuffing, Blue Cranberry dressing, stuffed mushrooms for an appetizer. This was for 15 + people.
My cooking tragedies
Long before the Tofurky was made, a friend and I decided to make a stuffed tofu style tofurky. We had at least 15 packages of tofu that we tried molding it into a colander and then baking it. The whole thing obviously was a disaster and the saddest thing was that was the main dish. There were sad people that Thanksgiving.
Recipe Reviews 27 reviews
Best Brownies
I doubled everything except the eggs and it was ridiculously delicious

3 users found this review helpful
Reviewed On: Mar. 12, 2015
Garbanzo Bean Chocolate Cake (Gluten Free!)
Followed the recipe to a Tee the first time and it was amazing. The 2nd time i made it I incorporated peanut butter and it was even better. Very great alternative to a flour filled chocolate cake. I brought it to work and a co-worker woofed the whole thing down!

9 users found this review helpful
Reviewed On: Mar. 21, 2009
Monkey Bread V
Fabulous and easy. I added 3/4 cup of raisins, an handful of chopped walnuts, and apple pie filling (1/2 cup or so). This was amazing, everyone at work couldn't stop munching on it. Definitely a keeper!

2 users found this review helpful
Reviewed On: Mar. 2, 2008
 
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