SWEETNOTHINGS Profile - Allrecipes.com (1647239)

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SWEETNOTHINGS


SWEETNOTHINGS
 
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Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Baking, Middle Eastern, Mediterranean, Gourmet
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About this Cook
I'm newly married and spoil my fabulous husband with culinary treats. I love to cook for people I care for and often find all my worries disapear when I am busy in the kitchen listening to music.
My favorite things to cook
I love to cook a little of everything. I cook many Persian and Middle-eastern dishes for my Persian husband and his relatives. My husband often exclaims "she cooks better Persian food than Persian women do!"
Recipe Reviews 60 reviews
Basic Pasta
Sorry to be the downer on here, but I just don't think it's worth all the effort involved. Sure the noodles were nice, but it took a good portion of my day, and nearly all counter space to make them. I also let them dry for 3 hours like many recipes suggest. Don't get me wrong, I'm not a lazy chef. My kids never ate baby food from a jar and I almost never buy something packaged, if I can easily do it myself, like bread. But this is too much work. Maybe it's because I am more of a sauce person. The noodles are just a way to transport sauce. And considering I can buy organic egg noodles and dump them in boiling water on the spurr of the moment, I'll stick with that.

1 user found this review helpful
Reviewed On: Oct. 8, 2014
Buttermilk Oatmeal Muffins
Yummy! I have two suggestions to change it up a bit. Pulse your whole oats (even steel cut) in the blender/food processer to grind it. This will make the muffins lighter and less chewy, while keeping all the goodness of the oatmeal. Second, add chopped fruit, like strawberries, blueberries, etc.

0 users found this review helpful
Reviewed On: Mar. 19, 2014
Easiest Eggplant
TERRIBLE...really this is the first time I have had to rate a recipe so low. So dissapointed in this recipe and we LOVE eggplants! Fried or broiled eggplants is the only way to go, IMO. It might be salvageable in an eggplant parmesan, but is an embarrasment to the eggplant to serve as is!

1 user found this review helpful
Reviewed On: Feb. 10, 2009
 
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