darkphoenix323 Profile - Allrecipes.com (15776454)

cook's profile


Home Town: Ohio, USA
Living In: California, USA
Member Since: Nov. 2011
Cooking Level: Beginning
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music, Charity Work
Recipe Box 3 recipes
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About this Cook
I'm a total cooking rookie and I want to learn to cook a variety of dishes. I have disliked cooking in the past, but, as I get older, realize that cooking is not only necessary, but it can be enjoyable as well.
My favorite things to cook
Penne pasta with homemade tomato sauce, sausage, and fresh vegetables.
My favorite family cooking traditions
My mother's famous Thanksgiving/Christmas/New Year's meals and my sister's amazing desserts.
My cooking triumphs
Cooked Broiled Parmesan Tilapia today 11/5/11. It was my first time cooking fish!
My cooking tragedies
Trying to replicate my mother's delicious green beans. it was a salty, soggy mess!
Recipe Reviews 2 reviews
Debdoozie's Blue Ribbon Chili
I think the bones of this recipe are good. But I think it ended up tasting too much of tomato. I ended up having to add a lot of chili powder, more cumin, some chipotle peppers, and finally a squirt of barbecue sauce for it to tast like chili. But since the outcome was pretty good, I gave this recipe three stars.

0 users found this review helpful
Reviewed On: Mar. 13, 2013
Broiled Tilapia Parmesan
I loved this recipe! I am a true cooking newbie and I generally don't like fish, but my boyfriend has been craving fish lately so I decided to make this dish for him (he doesn't know how much a cooking rookie I am!). I substituted garlic powder for the celery salt since I didn't have any, and I also added 1/4 teaspoon of cayenne pepper for a little kick. It was super fast and easy and DELICIOUS! I ate two fillets by myself and my boyfriend told me what an awesome cook I was! Thanks for this great recipe!

1 user found this review helpful
Reviewed On: Nov. 5, 2011

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