Yresim Profile - Allrecipes.com (16434890)

cook's profile


Home Town: Catlett, Virginia, USA
Living In: San Jose, California, USA
Member Since: Nov. 2010
Cooking Level: Not Rated
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About this Cook
I'm random.
My favorite things to cook
Desserts. And "spooky" Halloween recipes.
My favorite family cooking traditions
Pizza pie... yum... Also, my mom's caramel.
My cooking triumphs
I'm usually quite good at recipe modification. I have my own cookie recipes, cake recipes, etc. My personal favorite is probably "Grilled Baby Arms," which I made one year for Halloween. It is a variation on bacon-wrapped scallops, with white asparagus "bones."
My cooking tragedies
Definitely pumpkin-shaped cornbread was my worst failure ever. Not only did it not come out very good, I also destroyed my pumpkin muffin pan trying to get them out. :(
Recipe Reviews 5 reviews
Alfredo Sauce
It's definitely a solid base recipe. But I had to add extra milk, and it definitely needs more spices (we added salt and pepper). I'm not totally sure whether or not the salt was necessary: my boyfriend said it needed it and I foolishly believed him without tasting it for myself first. Certainly, adding a bit of salt did NOT make it taste super salty, so he was probably right. And it definitely needed the pepper. My suggestion is to taste it while you are cooking and add more pepper/salt/other spices if it tastes bland.

0 users found this review helpful
Reviewed On: Aug. 11, 2013
Raspberry Peach Crumble
You have made me a very happy woman, MCBEALE11! True, the filling needs some modification, but the topping is perfect, and is something I've been trying to find for years. I had a similar recipe in my mom's cook book, called a "crispy cobbler", and I haven't been able to find/re-make it ever since my brother stole the book & lost it. This was absolutely what I wanted. Thank you, thank you, thank you! :D

3 users found this review helpful
Reviewed On: Oct. 30, 2011
Lemon Cream Pasta with Chicken
I would have rated it 5 stars, but the cooking time for the noodles is wrong (change "25 minutes" to "the amount of time directed on the noodle package"). For those who find it bland, you probably used a lower salt chicken broth. Just add some salt, and it will spice right up. Also, try using fresh or minced garlic instead of garlic powder. Once you get over the fact that it is a lemon-garlic cream sauce, this is really quite good. Some people aren't used to cream tasting sour unless it's gone bad, so you may have to tell yourself "it isn't bad" for the first few bites the first time you try it. My boyfriend had that issue at first, and now it's his favorite sauce. If it ends up too thin, it's probably because you used just a little too much broth or cream, or not enough noodles. The amount of liquid in the recipe really needs to be precise to come out properly, so using a 32 oz box of broth or a 6 oz package of pasta makes a difference, but it's easily fixed. There are lots of ways to thicken it: add a pat of butter, 1/2 cup parmesan cheese, some cornstarch (pre-mixed with a little cold water), or a flour roux. PLEASE NOTE: I am only rating the sauce & noodles, not the chicken. I make roasted lemon chicken, and we always have leftovers, so I now use the leftovers with the sauce/noodles in this recipe to make something a little different the next night.

1 user found this review helpful
Reviewed On: Aug. 17, 2011

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