Emily Profile - Allrecipes.com (18192786)

cook's profile

Emily


Emily
 
Home Town: Escondido, California, USA
Living In: Los Angeles, California, USA
Member Since: Jul. 2005
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Quick & Easy
Hobbies: Scrapbooking, Camping, Biking, Walking, Photography, Reading Books
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Baklava
  • Baklava  
    By: NEONWILLIE
  • Kitchen Approved
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Tortellini Pesto Salad
This was a huge hit at a family gathering. I used tri-colored spirals instead of tortellini, jarred red bell pepper instead of fresh, and omitted the carrots and spinach. I also chopped the green olives so they were spread around nicely in the pasta and not overpowering. I omitted all the dairy except for what was in the pesto, and used balsamic vinegar instead of white so it wasn't too tart. This version wasn't too heavy but still had a unique flavor that had everyone asking for the recipe.

6 users found this review helpful
Reviewed On: Aug. 3, 2012
Baklava
I tried the vegan version of this recipe, and it turned out perfectly, especially the syrup. I used 8 oz of walnuts and 4 oz of almonds and substituted Smart Balance for butter and agave syrup for honey. I only used 1/2 cup water to 1 cup agave (it might have been too much agave, since it's sweeter than honey). I also added a dash of nutmeg and clove, and 2 tsp of vanilla rather than 1. It was a huge hit at a family get-together and now they are requesting it for Christmas!

1 user found this review helpful
Reviewed On: Aug. 3, 2012
Ginny's Cheezy Macaroni
Wow, this started as a "what's in the cupboard" meal, and I'm already planning which parties I'll be making this for. I used butter instead of margarine and about 6-7- oz of Cheddar. I covered it with foil for 30 minutes, then removed the foil, sprinkled breadcrumbs on top, then baked it uncovered for another 30. It turned out nice and browned with a great crispy top. It wasn't super greasy like some other mac 'n' cheese recipes I've tried. Also added a couple dashes of nutmeg and garlic powder. Paired with a chianti and green beans, it made a great meal with lots of leftovers.

4 users found this review helpful
Reviewed On: Oct. 5, 2011
 
ADVERTISEMENT

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States