zestychef Profile - Allrecipes.com (18076041)


Home Town: Garden City, New York, USA
Living In: Northridge, California, USA
Member Since: Oct. 2004
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Middle Eastern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Biking, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I'm a mom, as are so many others here, hunting to find the next meal to make for our families, and make them happy. I get bored easily - and run out of steam by summer, usually, and don't want to cook for three months, til the weather gets cold again. I love allrecipes because it helps me use up everything in my fridge. The ingredient search is very helpful. I also use fine cooking's website, too, which I think is fun. Thanks, Allrecipes!!!!
My favorite things to cook
Cake! Meat stresses me out, and veggies are great once they are done, but I'm daunted by the prep. I am fairly lazy, however, I don't like to feed my family lots of prepackaged foods - ok, cereal and I wish I had a bread machine, but beyond that, it's pretty much whatever I cobble together. We eat pretty simply because I'm not a great cook, and I don't like to buy too much because I try to avoid wasting food (so much food goes to landfills!). My slow cooker has become my BFF in the past five years, since we are always out and about at some sport or musical event.
My favorite family cooking traditions
We love to make holiday cookies and cakes. We like experimenting with dough in the fall, which is when the thermometer dips below 70 (ha ha). A really great tradition is our holiday dinner, where we bring together our favorite dishes. That's always a treat. It's at my house, which is fun, too. I'd love to have more 'food' events at my house.
My cooking triumphs
Eclairs. Yum! Anytime I actually complete a recipe without botching it is a triumph. This Christmas I made an amazing beef tenderloin with a liver, currant and mushroom stuffing and even my kids loved it, and the phone calls I got for days made me very happy, because, as I said, cooking meat makes me nervous (and my meat thermometer was on the fritz). Made me even happier because the butcher and my mother warned me against butterflying 'a perfectly beautiful tenderloin'. Hey I like simple as much as (if not more than) the next person, but sometimes you have to branch out - especially for the holidays.
My cooking tragedies
A lot. I have a tendency to talk and try to read recipes at the same time. On Easter, we had to throw out a batch of batter because I doubled some of it because I was TALKING and not paying attention. It's o.k. though because I ended up making a fab shortcake instead, and it was delish.
Recipe Reviews 20 reviews
Red Garlic Mashed Potatoes
I just want to comment on the title of this recipe because it confused me until I read the ingredient list. It's not Red Garlic, it's Red Potatoes, so the title ought to read "Garlic Mashed Red Potatoes". Red is an adjective modifying the noun potatoes, and in the case of this misnamed recipe, it appears to be describing the garlic. And that's today's grammar lesson for chefs: Watch your grammar or the grammar chef will getcha.

1 user found this review helpful
Reviewed On: Jun. 24, 2014
Fabulously Sweet Pear Cake
I just finished making this and discovered that for some reason, the number of servings had been adjusted on the recipe to 7 from 14. I am not sure if this is a change made by me (accidentally) or by the originator of this recipe, but there was a little note at the bottom that did indicate that the recipe servings had been changed. That said, baking this in a 13x9 pan was far too big, and would explain why some people have said the cooking time was way too long, and that a loaf pan would have made a better cake. If your number of servings says 7, and you would like to make this in the 13 x 9, adjust the number of servings back up to 14. Otherwise, your cake will be burnt if you cook it for 50 minutes, and the height will be about 1 inch. Better luck next time for me. Tastes fine, I guess, because I took it out after 25 minutes (after noticing all the reviews about reducing the bake time by a lot).

2 users found this review helpful
Reviewed On: Nov. 18, 2013
Best Bean Salad
I had some blanched green beans left over and some corn on the cob from 4th of July...so...I made this. I read reviews and cut the sugar back to 1/3 cup, but still it was far too sugary for my taste, but I ate it anyway. I should have used a few Tablespoons? or maybe only 1 or 2? But the basic idea is fine. Used red wine vinegar. Thanks!

4 users found this review helpful
Reviewed On: Jul. 7, 2013
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