MEXICANMADELINE Profile - (18080916)

cook's profile


Home Town: Wisconsin, USA
Living In: Chicago, Illinois, USA
Member Since: Oct. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Quilting, Hiking/Camping, Walking, Photography, Reading Books
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About this Cook
I am actually vegan, so I either make vegan recipes or "vegan-ize" what recipes I can, if it doesn't require too many substitutions. I tend to primarily bake, but will attempt cooking "real food" in desperate moments (when I'm tired of eating PBJ for dinner or am having company). My coworkers adore me for my baked yummies I spoil them with, so as to prevent my own weight gain ;-)
My favorite things to cook
Honestly, things that taste good in the process :) I like to be able to taste as I go along and with cooking, that doesn't often work out (I don't have the patience to wait till the end, by then I'm already uninterested or no longer hungry), but with baking, it's a tasting journey. I tend to make cookies, sweet breads, cakes (upon request because I don't like cake myself), bars, and drink recipes.
Recipe Reviews 4 reviews
Double Chocolate Mint Cookies
EXCELLENT cookies! I halved recipe (and still made 6 sheets!), using, as suggested, 1 cup Crisco for butter, 1 cup white/1 cup brown sugar, and increasing mint to 3/4 tsp. Y-U-M-M-Y! and since i'm vegan, I also substituted the 2 eggs for 1/2 cup silken tofu. They turned out delicious, just as I always wish my other cookies will turn out, nicely shaped (I formed balls as i put them on the sheet, the dough is very easy to work with; they don't spread much on the sheet, so you can put them pretty close together) and nicely soft, with gooey chips. I had to bake them the full 9 minutes (hard to tell when they're "done") and then left them on the sheets longer because I got busy, but they still turned out great. I'm bringing them to work for a friend's BD who loves mint/chocolate cookies - she's going to SO love me :) Thank you for sharing this recipe!

1 user found this review helpful
Reviewed On: Dec. 4, 2007
Quinoa and Black Beans
oh yum. this was just GOOD. not too difficult either. just chopped the garlic a red onion and a red pepper, threw it in a pot while i rinsed the quinoa and chopped the cilantro, and 20 minutes later - yum! doesn't get much easier. It could be a bit spicier I think, but the flavors are really nice. I added the squeeze of lime, which always compliments cilantro so well. i used both cans of beans and didn't think they overpowered it at all (plus, for vegans, it's an extra dose of protein!). served it in south beach whole wheat wraps, with a side of veggies (baked vegetables I on this site) - an excellent vegan meal, filling and tasty. i plan to add sliced avocado for a little "good fat" too. i already ate it as leftovers, cold, for lunch and it was great. it would be delish on a bed of greens, with maybe a bit of salsa or pico de gallo. I'll definitely make it again; it will likely become a lunch-for-the-week staple!

2 users found this review helpful
Reviewed On: Oct. 6, 2007
Baked Vegetables I
These were good for baked (I prefer something not so mushy) and certainly easy, which is awesome. I dumped a bags of frozen: seasoned chopped potatoes, a bag of cauliflower/broccoli, a bag of red/yellow peppers, and also a container of mushrooms into a large bowl (no thawing), and tossed it all with the oil and 2 pkg lipton onion soup. It doesn't get much easier and the mushrooms were SO good. hard to make them not mushy though, since I cooked them out at the brink of being cooked, the problem may be the potatoes (pre-cooked, so perhaps got overcooked). I'll definitely try it again.

0 users found this review helpful
Reviewed On: Oct. 6, 2007

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