shopperooni Profile - (18041255)

cook's profile


Home Town:
Living In:
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Healthy, Dessert, Quick & Easy
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Simply Sensational Strawberry Shortcake
Rooni in Quebec City
About this Cook
I grew up a very picky eater, but I made a conscious decision several years ago that I didn't want to be picky anymore. I recently married the picky eater man in my life, who isn't so anxious to give up his old ways. My cooking is slowly bringing him back down to earth, and he has tried (and discovered that he likes) many new foods. I love to cook, and I love to alter recipes to suit our unique tastes.
My favorite things to cook
Comfort foods, both full-fat and lower-fat versions.
My favorite family cooking traditions
Every Christmas when I was younger, we had ebelskievers for breakfast at my grandparents' house before opening presents.
My cooking triumphs
I cooked my first full Thanksgiving dinner for the family at age 15!
My cooking tragedies
When I was little, I made a peanut-butter-and-Froot-Loop sandwich, with a hamburger bun as the bread. Ick.
Recipe Reviews 18 reviews
Sean's Falafel and Cucumber Sauce
SO DELICIOUS! Thank you, Sean! I never thought of making homemade falafel, but I saw this recipe and was immediately inspired. I used 2 good tablespoons of dried parsley instead of fresh (the parsley in my fridge had seen better days). That was the only change I made to the recipe. I smashed the chickpeas with a potato masher. I added *almost* the full cup of breadcrumbs, but left maybe a tablespoon or two behind. I scooped the mix with a 2-tablespoon scoop (like an ice cream scoop, but smaller) and flattened them on a floured surface with the bottom of a floured glass. I fried them in corn oil. I ended up with 22 or so patties (hard to know - I ate probably half a dozen of them while I cooked). I repeat - these are SO DELICIOUS. I didn't even bother with the sauce. I plan to eat these on salads for lunch during the week. By the way, the only time these started to fall apart in the oil was when I overcrowded the pan halfway through the fry batches - I think the oil was too cold, maybe? Otherwise, they fried up perfectly without any issues. (So delicious.)

1 user found this review helpful
Reviewed On: Jan. 2, 2012
Meringue II
I topped "Grandma's Lemon Meringue Pie" from this site with this meringue, based on another user's review. It was a huge hit! I never got the cornstarch/sugar mixture totally clear, but I would say that it was translucent. Other than that, I made it exactly as stated. To the question of when to top the pie (hot or cooled): I began *making* the meringue just after I had poured the lemon filling into the crust, so it was partially cooled when I topped it with meringue. There was no weeping at all, and my family said it was the best meringue they had ever had. Thanks for the recipe!

5 users found this review helpful
Reviewed On: Nov. 25, 2011
Grandma's Lemon Meringue Pie
I used 3oz fresh-squeezed lemon juice, but no zest. It didn't taste lemony enough when it was warm, but once it cooled and it was served, everyone raved that it was perfect. The only other change I made was to use the "Meringue II" recipe from this site instead of this meringue. It was a huge hit! I filled the pie with the lemon curd, then began making the meringue - so I topped the pie when the filling was somewhat cooled. There was no weeping at all.

4 users found this review helpful
Reviewed On: Nov. 25, 2011

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