ILLUMINATIAN Profile - (18100605)

cook's profile


Home Town:
Living In:
Member Since: May 2005
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Asian, Dessert
Hobbies: Hiking/Camping
  • Title
  • Type
  • Overall Rating
  • Member Rating
Angel Food Cake
Angel Food Cake
Magic Peanut Butter Middles
Chocolate Crinkles
Classic Peanut Butter Cookie
About this Cook
My favorite things to cook
Chinese's what i cook most often. I also enjoy baking
My favorite family cooking traditions
I love making Chinese Steamed Buns. I learned from watching my mom, but i've improved her techniques.
My cooking triumphs
Basically, if my cooking turns out eatable, it's a triumphs. I have had a lot of success with baking cookies and making chinese food.(both stir-fries, and desserts)
My cooking tragedies
I have had too many cooking tragedies to count. Still, i keep trying new recipes in hopes of success.
Recipe Reviews 27 reviews
Vegan Brownies
I was looking for a basic eggless brownie recipe to change into a fat free version. This was perfect!! I used skim milk instead of the oil and it works GREAT. I under baked them alittle so the inside was soft and gooey.

14 users found this review helpful
Reviewed On: Feb. 13, 2008
Holiday Chicken Salad
Actually, my mom wanted me to try to copy Corner Bakery's DC chicken salad. I was looking for a base recipe when I found yours. Great recipe. I didn't have cranberries, so i subbed in some raisins and a fruit/nut mix of walnuts, almonds and cranberries (part of the premade mix). I also used Miracle Whip instead of mayo...just one a healthier note. To make it more DC chicken like, I added some chopped apples, skipped the green onions and peppers, and added some minced ginger. It was just like the real thing! (maybe even better)

6 users found this review helpful
Reviewed On: Jul. 23, 2007
Cantonese Barbecued Pork
This was almost like the pork they sell in Chinatown. I marinaded the pork overnight and hung it to cook in my oven. Using paperclips work really well. though i found it hard to baste the pork because it was hanging. The color didn't reflect it's great flavor...I guess that's why the professionals use food coloring.

6 users found this review helpful
Reviewed On: Jun. 21, 2007
Published Recipes

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