Alex Profile - (18205144)

cook's profile


Home Town:
Living In: Middleton, Massachusetts, USA
Member Since: Nov. 2005
Cooking Level: Beginning
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
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About this Cook
I like to cook on weekends when I have time to. The main reason I cook is to save money from eating out.
My favorite things to cook
Pasta dishes - they're easy and don't require making separate things for each part of the meal.
My favorite family cooking traditions
Corn beef and cabbage dinner
My cooking triumphs
I can follow directions better than some people can. You'd be amazed how many people can't follow directions in a recipe or are unwilling to. I prefer pressure cooking because it's quick and can make good meals quite fast. Now if there were enough recipes that specified pressure cooking instead of slow cooking, that would be nice.
My cooking tragedies
None really. I don't attempt anything too hard. If it requires an oven, forget it, because I don't have one!
Recipe Reviews 4 reviews
Daria's Slow Cooker Beef Stroganoff
It came out amazing in the pressure cooker and very tasty. Pressure cook for 18 minutes at pressure instead of slow-cooking, but otherwise the directions are the same. The pressure really forces the flavors into the beef and it's absolutely delicious that way. This recipe should be OK in a 4-quart pressure cooker; if you double it, you probably need at last a 6-quart. Also, the beef came out amazing when I slightly browned the outsides of the strips first before cooking anything else. I added about 1 tablespoon of oil to the pan and stirred the beef strips often till most surfaces had brown on the outside. This helps to seal the juice in the beef. I suppose it's possible to sautee the mushrooms and onions while doing this too. It can't hurt but I didn't do that.

1 user found this review helpful
Reviewed On: Nov. 14, 2013
Broccoli Chicken Fettuccini Alfredo
Blecch! This recipe would taste better if it used a cream base rather than a cream-of-mushroom base. Although it tastes OK when made, as leftovers it keeps poorly and ends up smelling bad. This dish is bland and the mushroom flavor does it more harm than good.

3 users found this review helpful
Reviewed On: Dec. 1, 2007
Broccoli Beef II
This dish is delicious and easily made. Instead of using small mushrooms, I bought one large mushroom and sliced it to death, which came out great for this dish. I also substituted 1 cup of rice for the pasta, because I think that Chinese dishes should have a rice base and not pasta. If you substitute rice, you may need to use more bullion. Finally, I used a bag of frozen broccoli florets that I defrosted for 1 minute in the microwave- I find that most frozen vegetables are actually fresher and taste better when frozen than when you buy them supposedly "fresh," plus you get more for your money since you're not buying the lousy broccoli stalks. For those who say that the dish was bland or was too tough, maybe this is what went wrong: Make sure that the beef is cut thin. Some supermarkets sell round beef "sandwich slices" with little fat and cut thin- all you really might need to do is to cut each slice in half and you'll be good to go. It was quite tender when I made it, unlike some people's remarks here. Important: make sure the cut is from Round Beef or Top Sirloin, not chuck, “stew beef” or something else inferior. The recipe says to throw out the marinade before mixing the beef with the rest of the dish. Don't do that. Instead, make sure you really press all the marinade well into the beef using the back of a fork when marinating. If you do that then you won't have any extra marinade to discard anyway. This gives the beef excellent flavor and makes it tender.

109 users found this review helpful
Reviewed On: Nov. 23, 2005

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