angelinamarie3 Profile - Allrecipes.com (15658846)

angelinamarie3


angelinamarie3
 
Home Town: Palmer, Alaska, USA
Living In: Wasilla, Alaska, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
I grew up learning from cooking w/ my mom & other family members/friends. Always have loved to try the new & different but still love the simple & classics. Have been into everything from extremely healthy diets to picky eaters, ethnic, classic, creative- you name it! Love to occupy my time in the kitchen & love to create dishes & meals to please and present to others. I, by nature, have this 'creativity' gene in me, so I'm always looking for something new, different or creative & not just tasteful, but aesthetically pleasing all at the same time. =)
My favorite things to cook
Almost ANYTHING! I really do enjoy holiday baking- it's a childhood tradition I was raised on. My main thing now days, is dinner. Dinner & appetizers to please hubby or a crowd while the main course is in the works. I seem to really LOVE & enjoy whipping up appetizers or simple desserts/goodies over big complex meals. But all in all, experimenting with everything & all types of cuisine is a must for me- I love to try anything new & different. ...Only pratice & tweaking combined with time, love & the effort to care can make a perfect dish!
My favorite family cooking traditions
Holiday sugar cookies... with the homemade forsting to decorate in any way imaginable! Potlucks & dinner gatherings, where everyone brings a dish or two and there is always a variety of something for everyone. Having hubby hop in to whip up a dish with me in the kitchen for anything where I am feeling behind on time or a little stressed. (He is also an awesome cook!)
My cooking triumphs
Being able to search or pull a recipe out on a whim with short nortice (or procrastination) not knowing if it will turn out well- serving it at home or bringing it to any gathering, etc... and hearing how delicious it was (and being asked for the recipe is absolutely always a plus)!
My cooking tragedies
Living in a smaller town in Alaska- for sure!! I see so many recipes where the ingredients are not something I can run to a local store for. Unless I feel like driving 45+ minutes & hoping somewhere in a larger city carries what I am looking for- things can be VERY limited or not possible. I have learned a whole new meaning to 'substitute'! And, of course- as any cooking 'tragedy' goes- having something come out tasting bland, aweful, undercooked or burnt. Or trying a new recipe and not reading the reviews and suggestions for why the original was not completely up to par for all. I believe every good cook has their 'tregedies' and it is something all true cooks should go through and experience. You can only learn from your mistakes. Practice makes perfect! =)
Recipe Reviews 38 reviews
Potato Crunchy Tenders
Great recipe and easily modified! There are a variety of ways to prepare this. But, the first thing I will note- cut the milk measurement down!! You'll end up with too much left over, just to be thrown out. I used 1 egg and only 3/4 cup of milk (plus or minus, as needed). I also added some additional seasonings/spices to the dry mix. A little bit of cayenne pepper can easily make this similar to buffalo style chicken strips! The spices for the dry mix just depend on your taste preference. I also have used flour instead of mashed potato mix (I think flour works better). If you are using mashed potato flakes- WATCH THE OIL TEMP! Too high, and they will burn before they are done cooking through. I prefer using the powdered garlic mashed potato mix, or 1 cup of flour- either one, I still add additional spices/seasonings for flavor. But as other reviewers have posted- DOUBLE DIP BEFORE FRYING!!! Start by coating the chicken in the dry mix. Transfer to liquid mix, dipping enough to coat it well in the liquid, then re-dip & coat it in the dry mix before placing it in the frying pan. This should ensure that all pieces are fully coated, less likely to burn and will remain 'crispy' instead of soggy or the coating falling off. This recipe also works well to cook pork, fish and even veggies! Great base recipe, easily adaptable! Thank you for sharing. :)

0 users found this review helpful
Reviewed On: Jan. 23, 2014
Grilled Apple and Swiss Cheese Sandwich
My childhood best friend's mom introduced me to this YEARS back... this was one of our favorite after-school snacks! However, this version was lacking flavor in some ways. First, granny smith apples are too tart for this, in my taste. I usually use Fuji or Gala apples. Instead of making it a "sandwich", I take and toast each slice of bread. After toasting, spread a layer of mayo over each slice of bread, top with apples, then cover apples with sliced cheese (I always use Colby jack or cheddar... but swiss works well, too!). Place both slices on baking sheet & broil until cheese has melted. From there, you can either place slices together to create a sandwich, or simply eat each slice on it's own. Great, easy recipe... but definitely needs some sort of condiment!! (I found this version quite 'dry' and too plain in some ways.)I did not like the olive oil, when I tried this version. Maybe some butter would be better... but I really prefer the version I grew up with, using mayo & toasting/broiling instead of treating it like a grilled cheese.

2 users found this review helpful
Reviewed On: Jan. 21, 2014
Roasted Garlic
The method is pretty spot-on, but the temp is WAY too low, along with the bake time. You'll never get the result you are looking for (soft & tender cloves) at only 250 degrees for 20 minutes. I usually roast mine, covered in tinfoil or in a covered baking dish, about 45 minutes at 350-375 degrees. Then, I remove the foil or cover and roast another 15 minutes, until soft & tender.

5 users found this review helpful
Reviewed On: Dec. 1, 2013
 
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