RPCOOKIE Profile - Allrecipes.com (1453393)

cook's profile


Home Town: Calgary, Alberta, Canada
Living In: Greenbelt, Maryland, USA
Member Since: Dec. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
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I love sweets!
About this Cook
I am a 31-year old grad student getting my PhD in immunology. I have three kitties who are my furkids. I love to cook big, fancy meals, but since I live alone and am always in the lab, it is something I usually save for holidays and special getherings. I don't eat meat or poultry, but I do eat eggs, dairy and seafood. Also, my parents are ovo-lacto vegetarians and my older sister is vegan. Hence, I am quickly becoming an expert at modifying recipes to fit different grades of vegetarian lifestyles!
My favorite things to cook
Cakes from scratch, streusel-topped pies, green beans, fresh fish, apple-cornbread stuffing
My favorite family cooking traditions
Big Christmas dinners, elegant cookouts where you make "real food" on the grill, Indian style buffet dinners.
My cooking triumphs
I made the most amazing chocolate layer cake for my sister's last birthday, and some of the best vegetarian moussaka ever for my parents' anniversary party. Last year, I also managed to make a "traditional" Thanksgiving dinner that was 100% vegan, and not gross at all!
My cooking tragedies
Last Christmas Eve dinner I made stuffed eggplant, but I forgot to turn the oven on when I put the eggplants in. The stuffing was really good, but it ended up being served in cold, slimy, uncooked eggplant halves. Ewww. My family still hasn't let me live that one down.
Recipe Reviews 24 reviews
Mocha Walnut Pie
Quick, easy, and so rich and chocolately! This is the perfect pie to make when you want to impress guests and not spend a lot of time in the process. I have made it with walnuts and almonds, and both were delicious. I think I may actually prefer almonds.

1 user found this review helpful
Reviewed On: Sep. 26, 2011
Beef Stroganoff III
Very simple and very tasty! I added fresh sliced mushrooms instead of canned, and just added them a few minutes earlier. If you use lowfat sour cream and a good trans-fat free margarine, such as Smart Balance(TM), it still tastes rich and creamy, but has a lot less fat. You can also easily make this veggie (use vegetable bouillon and your favorite fake beef product). I don't eat beef, so this is what I did. The only other change I made was to add Dijon mustard (Grey Poupon) instead of regular. Yum!

2 users found this review helpful
Reviewed On: Mar. 24, 2009
Potato Sausage Stuffing
I think this is going to be my usual Thanksgiving Day stuffing recipe from now on. I made the dish "veggie" by using vegetarian style sausage instead of meat sausage (cuts down a lot on saturated fat and calories too!). I use the kind in a roll, and prepare it by chopping the uncooked sausage into bite-sized pieces and then saute until browned. This keeps it from having a sticky, squishy texture. I also added some vegetable broth to keep it moist, seasoned with McCormick brand poultry seasoning, and used soft potato bread cubes. I used red skinned potatoes and kept the skins on, for extra fiber and color. I got compliments on how moist and flavorful it was.

10 users found this review helpful
Reviewed On: Dec. 22, 2008

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