LucyDelRey Profile - (18314433)

cook's profile


Home Town: Los Angeles, California, USA
Living In: Marina Del Rey, California, USA
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert
Hobbies: Biking, Walking, Photography
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Yummy scotcheroos!!!
About this Cook
My favorite things to cook
I love cooking vegetarian and even vegan meals. I also love cooking different ethnic foods and browsing through ethnic markets. One of my favorites is Jewish (Eastern European) foods.
My favorite family cooking traditions
My mother is not a very good cook (I hope she is not reading So most of my cooking triumphs were either recipes passed to me by friends or by my "trial and error" experiences.
My cooking triumphs
I successfully made the most delicious carrot cake ever, modesty aside *smile*. I shredded fresh carrots by hand and made the tastiest cream cheese frosting. The cake was several layers tall and was garnished with "carrot shaped" frosting. It was the hit of the party and everyone thought it was purchased from a bakery!!
My cooking tragedies
I once tried to make a coffee cake. I was disappointed when the cake did not rise properly and the result was a flat, rubbery slab. When reviewing what I did wrong, I realized that I used corn starch instead of baking powder (the containers looked similar and were made by the same company). *sigh*
Recipe Reviews 47 reviews
Mushroom Rice
Yummy!! Make sure that you use only long grain or extra long grain rice for this recipe. Using a short grain or glutinous rice will yield a sticky mass that is not ideal for this type of mushroom pilaf. The recipe was perfect as it is but next time, I will triple the mushrooms. The results of this dish depends on 2 factors: 1. The quality of the ingredients. I used premium long grain rice and brand name chicken broth. 2. Proper cooking of rice. DO NOT OPEN THE LID AT ALL DURING THE COOKING PROCESS!!! The ratio for rice to liquid for long grain rice on stove top is 1:2. I used a 14 ounce can of chicken broth and 1 cup of rice. I did not add the extra 2 ounces of liquid because there was enough moisture in the mushrooms to make up for that. It came out delicious!! I served this with Amy's Garlic Chicken (from this site) and sauteed spinach. This recipe makes a nice side dish to any roast meat or fish. Not only is it delicious, but easy to prepare and dairy free. Thank you!!

1 user found this review helpful
Reviewed On: Jan. 6, 2013
Amy's Garlic Egg Chicken
We absolutely loved this dish. I served it with Mushroom Rice (from this site) and sauteed spinach. I did use 2 egg yolks and boneless, skinless chicken filets. I only needed half the amount of bread crumbs since mine were super fine (like sand). The amount of bread crumbs needed depends on the coarseness of the bread crumbs and the size of the chicken breasts used. If you use panko crumbs, you may need a full cup. I don't think it warrants "knocking down" stars because there were too many bread crumbs. Note: Avoid the temptation of "double dipping" the chicken in the bread crumbs. I did just that on 2 of my 5 breasts and they did not "crisp up" in the oven. Although still delicious, the coating was soft. We thoroughly enjoyed this and it was a nice alternative to anything fried. It was close to the flavor of chicken Milanese without the extra calories.

2 users found this review helpful
Reviewed On: Jan. 6, 2013
Candied Chicken Breasts
I followed the recipe exactly and neither my husband nor I liked this dish. Fortunately, I used a Silpat to line my baking sheets and the sweet syrup melded and burned on the Silpat. After it was cooled, I was actually able to peel the burned puddles off the Silpat. I could actually crack it between my 2 hands. The sauce that did remain was cloyingly sweet and did not marry well with the other ingredients. The breading was soggy and the texture was not good at all. The only thing that saved a star (Hence, 2 stars instead of 1) was the quality of my chicken breasts which were grass fed and organic. What a complete waste of ingredients!!! This was my second failed attempt on this site. I blame the recipe and perhaps our palates and not my cooking skills.

0 users found this review helpful
Reviewed On: Oct. 9, 2012
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Cooking Level: Intermediate
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