Roxann Profile - Allrecipes.com (18014010)

cook's profile

Roxann


Roxann
 
Home Town:
Living In:
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Indian, Middle Eastern, Mediterranean, Dessert, Quick & Easy
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About this Cook
College student... therefore my favorite recipes are "Quick and easy" or "made with ingredients you probably already have".
My favorite things to cook
Cakes! Perhaps they aren't my favorite, but I am good at them because I bake a lot of them. I love experimenting with new casseroles... my current roommate introduced me to some new spices and ingredient combinations, which was very exciting.
My cooking triumphs
I made a chocolate cake once that has become famous as the "Amazing Grace Cake" because it prompted said hymn to be sung about it...
My cooking tragedies
Candies. Any kind of candies. If it needs to be heated slowly for 3 hours, I can't do it. I have failed at caramels, divinity, fudge, and buckeyes. You would think I would learn...
Recipe Reviews 8 reviews
Zucchini Cornbread Casserole
Yum! I made very few changes, and it turned out great. I hand-grated my zucchini and did not need to drain it as others suggested. I did use BaconSalt instead of regular salt to give a bit bacon flavor that some suggested- it would have been great with plain salt, too. It did not take a full 60 minutes to bake.

3 users found this review helpful
Reviewed On: Sep. 1, 2009
Cheeseburger Noodle Casserole
I made only minor changes to the recipe- fried the hamburger with onions, garlic, salt & pepper; used garlic and onion flavored diced tomatoes; added a little extra light sour cream (almost 12 ounces, instead of 8); elbow macaroni; and added a teaspoon of chili powder. It turned out very well, with a good flavor and texture. Perhaps even a little too creamy, depending on your taste. A unique recipe- I was a little doubtful that the ingredients would go together as well as they did. I'll definitely make it again!

2 users found this review helpful
Reviewed On: Oct. 9, 2007
Curried Wild Rice and Squash Soup
This recipe was excellent. It tasted great and was not too complicated to make. My only substitution was that I did not have wild rice, so I used white rice instead. It was fine, but I suspect wild rice would have added even more flavor. As a time saving device, and a "dirty fewer dishes" device, I cooked the rice in one pot, and I simmered everything else in another pot, rather than boiling the squash, draining water, then adding everything else. It turned out really well- I just simmered everything together for about 45 minutes.

5 users found this review helpful
Reviewed On: Dec. 1, 2005
 
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