Michelle Profile - Allrecipes.com (18269815)

cook's profile


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Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Music, Genealogy, Charity Work
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About this Cook
Health professional. Mother of 4 grown children. Likes to experience different cultures
My favorite things to cook
Ethnic! I like traveling and food is part of it. My husband is definitely a "meat and potatoes" man and does not like "foo-foo" food as he calls it. Also with my small town and rural lifestyle find that my usual cooking is "comfort"/farm foods
My favorite family cooking traditions
I make the traditional Thanksgiving meal! Traditions are important! Mother is Sweedish and grew up in a Sweedish community, but in the middle of the country there has been NO seafood influence what-so-ever!
My cooking triumphs
Making a Nepalese dinner for an exchange student from Katmandu and him swearing that it was exactly like he gets "back home" and around katmandu!
My cooking tragedies
The wedding cake I made for my sister's wedding when my oven decided to act up AND then having to transport the different layers and equipment an hour and a half drive WITH a fussy baby in the back seat that needed her diaper changed AND getting a speeding ticket AND trying to finish decorating and putting the finishing touches on the cake while my sister was saying her vows! Learned my lesson after that!!
Recipe Reviews 13 reviews
Aunt Anne's Coffee Cake
this is a perfect coffee cake...simple to make and simple composition that makes a good "go-with." Very moist and with an excellent texture. followed the recipe exactly and turned out excellently. You could make changes by adding nuts and different spices or fruit, but this is excellent as is....

1 user found this review helpful
Reviewed On: Sep. 13, 2010
Best Carrot Cake Ever
After reading through most of the reviews for several of the carrot cakes on this site, I chose this recipe. I never had much luck with my previous carrot cakes--it seemed they always turned out either like pudding or too oily or just tasted funny. This cake was perfect--with a few changes. First, although this was not a change, I made sure that my eggs were creamed VERY well. Second, I exchanged half of the oil for applesauce to prevent it from becoming too oily. Thirdly, since it seemed so heavy, I divided the batter between three pans instead of the two pans and increased the oven heat initially to allow a higher rise and then decreased the heat to let the center cook without burning the edges. Dividing into three pans not only allowed the cake to be done sooner, but also provided more "drama". (It just seems more elite to have three layers instead of two.) This cake turned out very moist and yet still have a nice crumb to it. Despite adding 4 tsp. of cinnamon it really wasn't very spicy. If using a butter cream frosting, it would be perfect, but if using a cream cheese frosting or if you are looking for a spicy cake, then I would add more cinnamon and possibly some nutmeg and allspice. Try this recipe, but I would suggest dividing it into three pans instead of two to prevent it from becoming too heavy.

5 users found this review helpful
Reviewed On: Jan. 17, 2007
Darra's Famous Tuna Waldorf Salad Sandwich Filling
okay, okay I couldn't submit this with out a rating--just a nice adaptation to this recipe that is good this time of year! I substituted left over turkey for the tuna and used a green onion instead of a shallot as I am out of shallots. As per my own preferance for chicken salads, I also added some powdered chipotle pepper. YUM! This is a very adaptable recipe and I look forward to using some more left over turkey to make a new batch only this time with pecans instead of walnuts as I feel that pecans go better with turkey (and I love pecans!)

3 users found this review helpful
Reviewed On: Dec. 1, 2006

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