Pamela Profile - Allrecipes.com (14517864)

cook's profile

Pamela


Pamela
 
Home Town:
Living In: New York City, New York, USA
Member Since: Aug. 2012
Cooking Level: Not Rated
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About this Cook
I'm new to cooking. I love the challenge and instant gratification that it provides! I was never allowed in the kitchen when I was growing up, so now I'm learning the basics.
My favorite things to cook
I love making pulled pork in the slow cooker - you can add just about anything, and it comes out delicious every time! I'm also a fan of my guacamole.
My favorite family cooking traditions
Sugar cookies at Christmas and Grandma's meatloaf for every day!
My cooking triumphs
I baked bread for the first time this month and it came out fantastic! Banana nut bread - sweet and moist and perfect!
My cooking tragedies
Too salty rice noodles :( I'm still working on the art of cooking improvisation.
Recipe Reviews 4 reviews
French Onion Soup Gratinee
Absolutely amazing. French onion soup is one of those fabulous dishes that you can add just about any flavor combination to, and you can't ruin it. Perfect for a rainy or cold day!

0 users found this review helpful
Reviewed On: Jun. 11, 2013
Hearty Vegetable Lasagna
Love this recipe! This was the first time I made lasagna and decided to use the oven-ready lasagna noodles to cut down on prep time (make sure you bake it covered with aluminum foil for the first 30 minutes, then remove, top with cheese and bake for the last 10 minutes). Like most of the other reviewers, I subbed the mushrooms for squash. I also added a few extra flavors - oregano, red pepper flakes, a touch of white wine and onion powder. The consistency and taste was perfection - and neither of us missed the meat at all. This makes for awesome leftovers, too!

1 user found this review helpful
Reviewed On: Jun. 11, 2013
Blender Hollandaise Sauce
This definitely gets five stars simply for how easy it is to prepare. I made my Hollandaise before everything else and let it sit. I can understand why one user suggested using unsalted butter, but I decided to counterbalance the saltiness with a few other flavors. I added dried rosemary, a little basil, a few extra shakes of hot sauce (Franks, of course), and used a spicy brown mustard instead of Dijon. I think they added a little more complexity to the flavor. Everyone loved it, and I will definitely make it again. Love it! Side note: I attempted to reheat my sauce after everything else was prepared, but once I got it on the stove it began to thicken as if the eggs started to cook. Not good! I took it off the heat immediately, added a little water and stirred until it looked like normal. I would make it last since it's so quick to throw together and then you won't have to worry about keeping it warm. (What I ended up doing: I put my sauce on the eggs literally within a minute that they came out of cooking so they were warm enough to reheat the sauce. No problem!)

0 users found this review helpful
Reviewed On: Mar. 24, 2013
 
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