Gizmodo Profile - (16692112)

cook's profile


Home Town: St. Charles, Missouri, USA
Living In: College Town, Usa, Missouri, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Nouvelle, Middle Eastern, Healthy, Dessert, Gourmet
Hobbies: Knitting, Camping, Walking, Painting/Drawing
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Marshmallow Fondant NES Cake
About this Cook
I'm Beth. I have a bachelor's degree in Nutritional Science; but that doesn't mean I'm necessarily a healthy chef. :P I make a few healthy swaps in most recipes, but won't butcher them for the sake of shaving a measly few calories. It's all about moderation and balance. :) I cook with (and for) my post-"college" family-- my boyfriend, our roommates, and whoever walks through the door hungry.
My favorite things to cook
Like most college-age folks, we love pizza. So I make a double-batch of crust (Valentino's from the site, with some mods) and let everybody top their own. It's become a Friday tradition-- and it's cheaper than most chains. Chicken recipes of every variety usually go over pretty well, so I'm always looking for more of those. I'm an ex-vegan, and still love vegetable-based meals of all sorts, so my first love will always be WELL-PREPARED (none of that mushy stuff)seasonal produce. Mushrooms and peas are some of my favorites-- most unfortunately, they're "the boy's" least-favorite foods. I like challenging recipes and methods; which is potentially why I love baking so much. Pastries, yeast-doughs, cake decorating-- I love making a good mess.
My favorite family cooking traditions
Dad always did the "creative" cooking. He had a few ethnic cook books and a nice wok, and we always enjoyed pretty much whatever came out of it.
My cooking triumphs
17-layer cake! (Me showing off when I decided "14-layer chocolate cake" didn't sound ambitious enough.) "Just like Buffalo Wild Wings" boneless chicken bites. (Only a triumph because I didn't realize what a catastrophe deep-frying could be without the proper equipment.) Hopefully, the fondant-covered cake I want to attempt in March for a birthday party.
My cooking tragedies
Water got into my deep-frying pan-- bubbly, dangerous mess. I ALWAYS burn the bread when I broil it.
Recipe Reviews 10 reviews
Slow Cooker Chicken Taco Soup
This was sort of "Eh" to me. I ate a few bowls, over the course of as many days, but I didn't crave it. The beer flavor added an odd "twang" to me, and I LOVE beer in most foods. I used the recipe for homemade Taco Seasoning, and it almost overpowered any of the ingredients in the soup. That could have been the chile powder used however, so I won't fault the recipe for that. Still, this soup didn't really "mesh" to me.

0 users found this review helpful
Reviewed On: Feb. 29, 2012
Chicken with Chipotle
So good! I wasn't sure if I'd like it-- I don't usually like "creamy" things, especially when they adulterate my beloved spicy foods. But these flavors blend really well together. I didn't roast my chicken-- I pan seared breasts with garlic/onions to a golden brown (still raw in the middles), then dumped in the sauce and let it simmer for 15 minutes or so. Served over Mexican-spiced Basmati. Tastes richer than it is, even using light sour cream and 2%. Might even be able to use a little yogurt in place of sour cream next time? Thanks for a great recipe!

7 users found this review helpful
Reviewed On: Aug. 26, 2011
Indian Chicken Curry (Murgh Kari)
So good! I've made it twice now. The first time I made it exactly as per recipe. It was wonderful, and the spice ratios were perfect. I PERSONALLY wanted more heat, but that's just me being a hothead. The boyfriend thought it was perfect, so I was voted down on adding more cayenne. The 2nd time I wanted to stretch it further so we'd have more leftovers for lunches, so I used 1.5 times the spices, 20oz crushed tomatoes, a few handfuls of frozen/sliced okra, and some zucchini. I also noticed that my nonfat plain yogurt separated (I'm sure you were SUPPOSED to use full-fat, I just never have it in the house) the first time, so I replaced it with a few tablespoons of cream cheese. Weird and not authentic, I know. But it cooled it and added creaminess, so it worked. I would have left it out entirely if it were up to me, but the bf was worried it would be too spicy for him without dairy. And it WAS delicious that way. Both times, it was fantastic. I will note that I didn't have garam masala either time, but I knew from somewhere it was a mixture of spices that were already in the curry, plus cinnamon and black pepper... so I just added a bit of those in the last few minutes.

1 user found this review helpful
Reviewed On: May 8, 2011

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