Asia Profile - (16076737)

cook's profile


Home Town:
Living In: New Hampshire, USA
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 5 reviews
Broccoli Garlic Angel Hair Pasta
Made this with Spaghetti Squash instead of pasta and it was amazing.

4 users found this review helpful
Reviewed On: Jun. 10, 2014
Slow Cooker Tapioca Pudding
I do not usually comment on recipes but I absolutely had to for this one. I have recently become obsessed with tapioca pudding and I have always been obsessed with my slow cooker. I tried both Minute Tapioca using the recipe on the box (came out watery) and then switched to trying Bob's Red Mill small pearl tapioca (recipe given on that bag was very laborious and not worth the effort - also came out watery). I was wondering how to get the thick, creamy tapioca pudding I saw everywhere! Finally I decided to see if I could make it in the slow cooker, which brings me to this recipe. It is PERFECT!!!!!! Here is exactly how I did this recipe which resulted in perfection: 3.5 cups of almond milk, .5 cup of heavy cream, .5 cup of sugar plus 2 packets of stevia, 1/2 cup Bob's Red Mill small pearl tapioca, 2 eggs, 1tsp vanilla. I dumped the sugar/stevia and tapioca into the crock pot. In a bowl I beat the eggs for about a minute and then added the liquids in and whisked those together for 30 seconds. I then add the liquid mixture to the crock pot and whisked that all together for about a minute. I then put on high and gave it a stir, scraping down the sides every 30 minutes. 2 hours in it had thickened up substantially and before 2.5 hours had passed it was incredibly thick and creamy. I then added the vanilla, stirred, and put in the fridge to cool overnight. I am now eating it for breakfast and I can't imagine how it could be more perfect. I will never ever use another recipe again!

2 users found this review helpful
Reviewed On: Dec. 18, 2013
BBQ Chili Pasta
I love this. I have been trying to find ways to stretch my grocery budget by mixing pasta or rice with meat and veggies in a big goulash-type way. This is exactly the type of recipe I've wanted. My husband loves saucy things and I love pasta, but neither of us prefers the other. So this was a perfect balance. I didn't have green peppers or enough tomato sauce, so I pureed a can of stewed mexican style tomatoes (which contains peppers) instead. I also added kidney beans. Everything worked out great and it tastes super yummy :) I also doubled the recipe cause I had a feeling we would love it. I'm glad I did!

3 users found this review helpful
Reviewed On: Aug. 27, 2011

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States