Emily Profile - Allrecipes.com (18245948)

cook's profile

Emily


Emily
 
Home Town: Cleveland Heights, Ohio, USA
Living In: Harrisburg, Pennsylvania, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
My favorite things to cook
I like using fresh fruits, veggies, and herbs. I also love making waffles from scratch.
My favorite family cooking traditions
I was lucky to have both my dad and my mom as cooking role models. My dad was an expert with pancakes and waffles, while my mom managed dinners. I grew up eating healthy and homemade, which has greatly influenced my cooking and eating style today.
My cooking triumphs
I've recently started creating my own recipes, and when I finally perfected my tuna salad, it was a huge breakthrough for me. I am also very proud of being able to stock my kitchen with thrift-store cooking supplies, although I am still without a good set of knives.
My cooking tragedies
Besides regular burns and cuts in the kitchen (I'm clumsy), my worst cooking memory involves my first time making cookies alone when I was in elementary school. I didn't know what the abbreviation "tsp." meant, so I added a tablespoon of baking soda, ruining the cookies.
Recipe Reviews 35 reviews
Addictive Sweet Potato Burritos
These were great! I used kidney beans as recommended. I prepped the sweet potatoes by baking them in a 450 deg. oven for an hour, then peeling the skins off and mashing. I did make a few changes-I sautéed the onion and garlic with the spices first as another reviewer suggested, used dijon mustard, and replaced the soy sauce/cayenne with salt and pepper. I found that it did not need the 2c water. When baking the burritos, I lined the sheet with parchment paper and flipped them halfway through to get both sides crispy. This definitely made enough for 12 burritos made out of 8" tortillas. I ate it with plain greek yogurt, diced fresh tomatoes, and lettuce on top!

2 users found this review helpful
Reviewed On: Aug. 11, 2013
Rosemary Mashed Potatoes and Yams
This is my go-to mashed potatoes recipe for any big event. It's always a hit. I usually have people come up to me and say, "I don't usually like yams, but I loved this!"

1 user found this review helpful
Reviewed On: Dec. 25, 2009
Pesto Polenta Lasagna
Very good. I did half mushroom/onion/spinach/artichoke heart, and half onion/spinach/zucchini/tomato sauce. My only gripe is that you end up with a ton of liquid and oil at the bottom of the pan unless you somehow drain the pesto and make sure your sauce is thick. I periodically took it out of the oven and held a spatula over the top (I made a single serving so this was possible) and drained the liquid off. The taste was amazing though.

1 user found this review helpful
Reviewed On: Oct. 30, 2008
 
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