TRINALB Profile - (18175164)

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Home Town:
Living In: British Columbia, Canada
Member Since: Apr. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Hiking/Camping, Boating, Walking, Photography, Reading Books
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Recipe Reviews 27 reviews
Navaho Indian Fry Bread
This was pretty good. I was looking for a quick bread to go with our soup, besides my usual go-to sourdough biscuits, and this did the trick. I almost rated this at 3 stars, however, because of the lack of important details in the directions. The directions don't tell you to flatten the dough at all, which is quite essential information! I could tell from the type of recipe and the photo that the dough needed to be flattened before cooking so I did, but someone who is a cooking novice might not know that and just do what the directions say: To form dough into a ball with your hands and then move on to frying. If left in ball form I think it would be VERY difficult to fully cook the bread in the middle without burning the outside, since I had a hard enough time with that even with flattened dough. And since the recipe didn't say to flatten the dough at all, I had to guess at how thick to make the pieces and didn't guess overly well. I flattened to about 1/4-3/8" or so each but the dough rose while cooking to about twice that so, as I mentioned, I had a hard time getting the bread cooked in the middle without burning the outside. I would start with thinner dough next time to get a more golden exterior with a non-doughy middle. All that said, these were pretty tasty and quick to make, so I will probably try it again with those changes. I think they would also make a yummy, doughnut-like dessert treat rolled in powdered sugar or cinnamon sugar after frying.

1 user found this review helpful
Reviewed On: Feb. 20, 2015
Quinoa and Black Beans
This is a great recipe. I gave it 4 stars because my family found it much too spicy (and I already didn't use quite as much Cayenne as called for) and I only used 1 can of black beans and think 2 would have been too much. I will be making this again for sure, but I will try with just a pinch of Cayenne next time instead of the not-quite-1/4 tsp that I used this time. As is, it tasted pretty good with some plain yogurt mixed in to cut the heat, but we couldn't eat it without.

1 user found this review helpful
Reviewed On: Jan. 29, 2015
Sourdough Drop Biscuits
This was a very tasty, quick and easy recipe to make, and very moist for a biscuit. I will definitely be using it again. I recommend cutting back the oil to 1/4 cup and hand-kneading if necessary to work it in. Method Notes: I made them with the listed ingredients, besides cutting back the oil a bit as another reviewer suggested; I used a touch over 1/3 cup extra virgin olive oil for a 1.5 recipe rather than the 1/3 cup for 1 recipe (so about 1/4 for a single recipe), and it required a bit of hand kneading to work it in evenly. I think I would opt for 1/2 coconut oil, 1/2 EVO next time, as they were a little too olive-y for my tastes--butter would be even better, I'm sure, but I tend to try to healthify things and don't have access to raw, grass-fed butter. Maybe it was cutting back the oil, but they definitely turned out as biscuits for me, rather than cookie-like as some reviewers mentioned. I used standard, unsweetened sourdough starter and did not add any sweetening agent. I divided the dough into 18 (so a dozen per recipe-worth of dough) hand-shaped balls, rather than just dropping by spoonfuls, and they turned out lovely and light and delicious.

0 users found this review helpful
Reviewed On: Nov. 3, 2014
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Cooking Level: Intermediate
About me: I've been a "lacto-ovo" vegetarian (I eat dairy… MORE

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