mscooksalot Profile - Allrecipes.com (16116121)

cook's profile

mscooksalot


mscooksalot
 
Home Town: Hawthorne, California, USA
Living In: Irvine, California, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Healthy, Vegetarian
Hobbies: Reading Books, Painting/Drawing
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Miso Soup
  • Miso Soup  
    By: Michelle Chen
  • Kitchen Approved
spice
About this Cook
I enjoy cooking..it's like alchemy or magic to me. And I continue the search for the perfect fried chicken recipe. It's been going on for years.
My favorite things to cook
Oh, just about anything other than candy! I always blow it with candy.
My favorite family cooking traditions
Peruvian food
My cooking triumphs
Coming up with vegetarian recipes for my family. I'm not a vegetarian but I cook for them so...my triumph is when the meat-eaters also like what I cook for the "veggies." I make some pretty good porkchops too..good breading is a dying art.
My cooking tragedies
I made this sugar-free cake once-ugh! And candy-how many failed candy recipes, how many holidays with dreams of giving homemade candy going up in smoke (literally)... Then there was the time I added a few cups of salt to a giant fruit salad because I thought it was sugar.
Recipe Reviews 2 reviews
Congo Tofu
The one star is given fors a nice idea for flavor combination. Things went well until it was time to add the peanut butter. It did not melt so much as start to scorch. I turned the heat down even though this is not included in the directions. Next was the tomato paste-it calls for 3/4 of a 6-ounce can. As I tried to combine the ingredients, I saw that they would not blend easily and it was a very thick paste which would just sit in top of the rice. I take full responsibility for the following: I tried to doctor it up with a little oil..then water, then it turned into this huge amount and the pb became lumpy and unappealing. A strange red oily substance began to separate from the sauce. I removed most of the "sauce" so there was a small amount on the tofu then added 1/2 tsp of chili powder for flavor and...Ketchup! Ketchup is a miracle worker. This recipe was a flavor/texture mess.

9 users found this review helpful
Reviewed On: Jan. 17, 2011
Sugar-Free Frosting
Light and creamy and delicious. Everyone liked it. I used unsweetened soy milk instead of milk and it worked. I used chocolate pudding. The lite whipped topping I purchased did have a small amount of sugar in it. It was the local store brand (Albertson's).

1 user found this review helpful
Reviewed On: Sep. 25, 2010
 
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