lovetobake Profile - (16772581)

cook's profile


Home Town:
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Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Dessert
Hobbies: Music, Wine Tasting
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About this Cook
I love cooking, I love baking, I love grilling. I LOVE FOOD! I've been cooking since I was a teenager and there have been times in my life where I have lost that passion due to various reasons. Well, I had stopped cooking - I mean REALLY cooking for probably 2 years. That's a lie. More like 4 years... Just lost the passion... Regardless, my allrecipe friends, I've recently re-discovered cooking in the last 12-18 months. I could spend days just reading food blogs, planning recipes. I wish I could stay home all day to cook amazing meals and desserts. And most importantly, cooking with someone you love creates a bond like no other. Add a little wine (OK a glass or 3), maybe a cigarette (or 3 to go with the wine) and a homecooked dinner is on the table with an extra tasty pinch of LOVE.
My favorite things to cook
OOh. I love making sweet treats. Cookies, cakes, brownies. You name it. I've yet to make a bread pudding - that's on my list this winter. I love cheesecake. Ooh, and I love cheesecake brownies. I've yet to master peanut butter fudge, then again, I don't have a thermometer and I refuse to try until I get one. I also love omelettes galore. Omelettes with smoked salmon, cream cheese or tomatoes and feta. Mmmmm. I make a lovely baked spaghtetti with homemade red sauce. (Ooh, add a salad and some garlic bread! WOO!) I throw garlic in way too much. I love the flavor. I love salt way too much. I like flavor extremes! I'm a spectacular crouton QUEEN! I make homemade croutons regularly each week. I tried the Caesar salad recipe on allrecipes and it was lifechanging. Who knew I loved anchovies? Now I want them on everything. I've just made myself hungry....
My cooking tragedies
I don't always measure things. I like to eyeball everything. And I heart taste-testing along the way - of everything I make.
Recipe Reviews 6 reviews
Holiday Chicken Salad
I love this - I do make some changes, though. Don't add peppers. Don't add celery - but usually some celery salt for flavor. If not pecans, usually slivered almonds. I also add purple grapes and hardboiled egg as well a Tbsp or 2 of dijon mustard. This is a forgiving recipe so I generally eyeball seasoning and additions. It's ALWAYS delicious and I love serving on leaves of Romaine with a dash of Balsamic. Mmm Mmm good!

7 users found this review helpful
Reviewed On: Aug. 26, 2011
Pork Chops with Blue Cheese Gravy
Loved this. I did edit the recipe, but WOW. FIRST difference was I did dredge my chops in flour and shook off any excess. I had seasoned my flour with onion powder, garlic powder, paprika, salt and pepper. I salted the chops just a bit before dredging in the flour as well. I put PLENTY of butter in the skillet, and sauteed 2 cloves of garlic prior to throwing in the chops. DON'T be afraid to cook those chopes JUST 3-4 minutes on 1 side, flip and repeat and youre done!! Then cover those babies with some foil and set them aside. they will be PERFECT! Next, I threw in a good amount of mushrooms right into the pan I just used for the chops. I gave several liberal shakes of worcestershire to cover the shrooms. Sauteed them for about 10 minutes until they were getting nice and soft and the worcestershire sauce reduced a good bit. Oh - and I added a splash of white wine to the mushrooms as well, so I let that cook off a bit. THEN, I eyeballed my heavy cream and my blue cheese. I stirred, let it simmer for a bit, stirred a whole lot more (and taste tested repeatedly..) - then covered with a lid. It probably simmered about 10 minutes or so. All I can say is WOW. The gravy MADE the pork chops just phenomenal!! yum, yum! We had oven-baked potatoes with chives, sour cream, cheese, bacon bits as a side. A fantastic, comfort-food meal that will for SURE be repeated in the near future. MAKE THIS NOW!

15 users found this review helpful
Reviewed On: Oct. 8, 2010
Caesar Salad Supreme
Mmmm. This will spoil you. You will never want bottled caesar dressing me. I'm someone who never ate anchovies before, but let me tell you, I love the taste and I crave this dressing. I'm going to make this dressing tomorrow to go with the Steak Tortellini Caesar salad recipe on this site, see how that goes. I think I actually said, "I'd like to take a bath in this dressing...I'd like to swim in this dressing..." when I first made it. And I meant it! I've made it several times since. It's awesome. --Only addition, I do add an egg to the dressing, for richness. I generally like to coddle the egg for just a minute or two, give the egg a wizz in my mixer and then add it to the dressing. Makes it creamier with more depth. You MUST make your own croutons for this dressing. If you're going to do it, DO IT RIGHT!! YUM!

1 user found this review helpful
Reviewed On: Jul. 13, 2010

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