empearls Profile - Allrecipes.com (1593568)

cook's profile


Home Town:
Living In: San Diego, California, USA
Member Since: Aug. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Dessert
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About this Cook
Married to a rock star scientist (chemist by day, guitarist by night) and we have one shining star of a little boy.
My favorite things to cook
I love to bake! And I hate cooking the same things twice. There are far too many recipes to repeat the same thing every few weeks.
My cooking triumphs
Chocolate creme brulee, creating a recipe for an chocolate malt ice cream cake
My cooking tragedies
Shepard's Pie - I'd never even eaten it before and I decided to pretty much create my own recipe with beer, sorghum [in lieu of molasses] and parsnips. Even the mashed potatoes turned out wonky.
Recipe Reviews 74 reviews
Beef and Barley Casserole
Good basic recipe. Definitely one you want to change up! I used 1 full cup of barley, 1 (14 oz) can of chicken stock, and seasoned my meat while cooking it. I also added some chopped cherry tomatoes. Next time I will add a lot more veggies! Chard or kale would be great and I would definitely up the carrots to at least 2 c. (maybe even a full pound) to make it a more complete one pot meal. Serves more than just 4. I also suggest cooking everything in a dutch oven on the stove top so you can just slide it into the oven without dirtying another dish.

0 users found this review helpful
Reviewed On: Jul. 8, 2014
Balsamic Roasted Pork Loin
WOW! So easy and so delicious - and only 3 ingredients for the marinade! I only marinated mine for 5 hours or so before popping it in the oven. It was done in EXACTLY one hour. My oven tends run low (sometimes takes up to 10 additional minutes when baking something for 35 minutes), so if your oven runs hot, start checking the temp after roasting for 50 minutes.

0 users found this review helpful
Reviewed On: Jan. 2, 2014
Mexican Bean and Rice Salad
Great basic recipe! I used 2 cans of black beans and added a can of tomatoes (that included cilantro and jalapeno). I also added two seeded tomatoes, subbed green onions for the onion, and made the dressing separate. For the dressing I used the juice of two limes mixed with garlic olive oil, 3 cloves of minced garlic, cilantro and my favorite Mexican hot sauce along with the cumin. I also added some Marisco's Mexican spice to the salad. This definitely needs to sit for a while to let all the flavors meld together. I'm glad I made it the night before my BBQ (unfortunately I keep taking a spoonful every time I go into the kitchen!)

0 users found this review helpful
Reviewed On: Jun. 15, 2013

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