Emily Neilson Profile - Allrecipes.com (15140912)

cook's profile

Emily Neilson

Emily Neilson
Home Town: Boise, Idaho, USA
Living In: Idaho Falls, Idaho, USA
Member Since: Dec. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Biking, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Charity Work
Recipe Box 2 recipes
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About this Cook
I have been interested in cooking/baking since I was 4 years old. I remember always being in the kitchen with my mom and grandmother and wanting to learn how to do what they were doing. Luckily, they always let me help! I now am teaching my very own 4 year old her way around not just the kitchen, but also a recipe. I always felt if you could read a recipe, you could cook...and only now I realize there is so much more to it. You have to be curious and feel some passion for food, and be patient and persistent...some skill goes a long way also ;)I am a food tv addict and love to experiment after watching the pros. I love to find quality dishes and then put my own twist on them. My dream is to own a restaurant, but having never been to culinary school or ever working in the food industry, I am a bit cautious but still optimistic. I need a good mentor and leap of faith! When I retire, I plan to travel the world, stopping at every possible renowned establishment along my way. Happy cooking!
My favorite things to cook
I love to cook things that I've never made before, which is quite a bit. I'm not one of those foodie snobs that doesn't appreciate a simple, basic meal. I do enjoy the finer things, as well. I just think any time you put your heart into a dish, no matter what it's made of, it's something to be revered and appreciated.
My favorite family cooking traditions
To this day, my fondest and most vivid memories of my family is when we would gather for a special occasion and the smell of something baking or grilling (ala my grand-father). I loved the theme dinners and especially the Chinese chow mein my grandma would make. Completely out of this world and better than any chow mein you'd order in a restaurant. I've had some pretty authentic chinatown cuisine, complete with dim sum, and never quite enjoy the versions offered after being spoiled to the taste of grandma's.
My cooking triumphs
I'd have to say that my biggest triumphs are to do with baking dessert. I have quite a knack for those things...ironically because I don't often indulge in them. Every so often I will, but not usually. I nailed merinques, flans, jelly rolls all from the get-go. I just love trying difficult or challenging recipes...it's my thing. See what I can do, try and figure out the tricks or techniques to improve on. I love pushing myself no matter what...
My cooking tragedies
Oh wow, I can think of a few. Mainly to do with accidents in the kitchen. I once found out that pyrex glassware does indeed shatter despite what some think! I was roasting a turkey breast and after an hour I noticed there were hardly any drippings that I could baste with, so I took out a box of chicken stock and not thinking, poured room temp stock into a very hot dish...and ended up with no turkey and no glass dish in the end. I think I was finding glass shards for months in the oddest of places! Live and learn. Now as far as the actual food tragedies...I'd have to say my first solo attempt at cooking macaroni and cheese comes to mind. I was 8 years old and home with my older sister, who did not cook what-so-ever (and still doesn't to this day)and I wanted to make something to eat. I thought mac and cheese was easy enough and it was....right up until it was time to mix in the cheese, butter and milk. I simply forgot to drain the noodles first. Kinda runny :(
Recipe Reviews 1 review
Classic Pecan Pie
Ok, I made my first pecan pie ever about 6 weeks ago at Thanksgiving. I loved it...but being my first time, I felt I should try out other recipes. Comparatively, this recipe is nearly identical to my first one, with just a few variations to the measurements and also using entirely light Karo (mine used half dark) and also using gran sugar instead of brown. Flavor and texturally speaking it was about the same. BUT!!!!! The simplest step ever was missing from this recipe -- IF YOU WANT TO MAKE THIS PIE...*please*, I implore you, toast the pecans first!! Nothing to it, put them all into a non-stick skillet over med heat...about 6 minutes total, and tossing if necessary to prevent burning. This is such a critical, flavor-enhancing step and it makes all the difference in the world. I promise. Happy cooking....

89 users found this review helpful
Reviewed On: Dec. 29, 2011
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