THEBOYCANPLAY Profile - (1602270)

cook's profile


Home Town: Massachusetts, USA
Member Since: Dec. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing, Charity Work
Recipe Box 3 recipes
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About this Cook
I'm 33 years old and I've cooked my whole life! One of my favorite photos of me I'm probably three and I've helped my mom mix cake batter and I've gotten it ALL over my face from helping her "clean the bowl" with the batter still in it! I used to pedal my bike to the store for ingredients to bake with in grade school. I love cooking and using up ingredients in my fridge/pantry. I don't believe in throwing a lot away. I hate measuring ingredients so I estimate a lot when cooking. Lately I have been on a big kick, cooking lots of vegan and macrobiotic foods.
My favorite things to cook
I love everything from making candy to outdoor cooking!
My favorite family cooking traditions
My dad was a big griller. I believe that things are always better when cooked on a grill (steak, seafood, veggies). I love charcoal cooking!
My cooking triumphs
When I was about ten I baked a cake and my grandmother showed up with the SAME cake. Everyone told me mine was better, including my gran!
My cooking tragedies
I burn cookies! A LOT! One time I was making a shepherd's pie filling and decided to turn it into a lamb stew instead...after simmering I decided to thicken it with some flour. Dumb me goes and pours a cup of flour into the stew instead of whisking it with some warm water first. It was so lumpy I had to throw it away in tears!
Recipe Reviews 50 reviews
Maine Lobster Lasagna
AMAZING! I had bought two small lobsters hoping to make some lobster salad, but I remembered seeing this recipe and hoping to try it someday. With lobsters in hand, it was the perfect excuse! First off, to make the recipe as written, you will need about 4 1 1/2 lb lobster chicks. Cook them and refrigerate them so they're cool when you remove the meat. This also removes the temptation of stealing a bite.. or ten! I cooked the chicks and also a 1 lb bag of frozen raw shrimp, then peeled/chopped everything up into bite-size pieces to assemble the lasagna. If you can you'll want to make your own alfredo sauce, as the jarred variety tends to be a little salty. I did use jarred sauce and it came out nicely though. I used about 3/4 of a bag of spinach because I had to feed some to my rabbit that night, but the spinach cooks down and does add a nice texture to the lasagna. When making lasagna, I always worry it won't all fit in the pan. The ingredients fit perfectly in a 9 x 13 inch pan and didn't spill over. The lasagna cooked down nicely to create beautiful layers. Someone mentioned not enough of the ricotta mix... here's a trick: dollop the ricotta rather than spread it, it spreads as it melts. Awesome recipe and I will be making again, possibly next Christmas!

3 users found this review helpful
Reviewed On: Feb. 4, 2013
Banana Sour Cream Bread
This was good! I cut the recipe in half and used it to make a single loaf, cooked in a 350 degree oven for about 60 minutes, until the outside was deep golden and a knife inserted in center came out clean. I left out the sugar/cinnamon mixture because the recipe seemed sweet enough without it. I used reduced fat sour cream and Irish butter. A keeper!

2 users found this review helpful
Reviewed On: May 6, 2012
Mom's Yeast Rolls
These were SO good! I made them in a muffin pan and they tasted like something from a restaurant. The BEST rolls ever! I am going to start serving these are Thanksgiving every year!

6 users found this review helpful
Reviewed On: Oct. 3, 2011

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