SLEEEPY Profile - Allrecipes.com (18316568)

cook's profile

SLEEEPY


SLEEEPY
 
Home Town: Downey, California, USA
Living In: Los Angeles, California, USA
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Quick & Easy
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Diego in action
Diego and I
About this Cook
I'm in sales and very busy, but I cook to unwind. I really enjoy it and will often have the breadmaker, slowcooker, oven and KitchenAid going at the same time. My other hobbies are reading, working out, fashion and music music music :-) My husband is a musician so its a very big part of our life. I also volunteer for a great organization called co-abode (co-abode.com), and have very recently taken up photography.
My favorite things to cook
comfort food unfortunately (hence the gym hobby!). I like making homemade soups from scratch and LOVE making bread. I'm not a big can opener type but sometimes easy is a great thing (if it tastes good!). I get a lot of satisfaction from creating meals from scratch. Right down to the sauces, using fresh herbs, etc. I make my own tortillas for mexican food. That kind of thing. I'm currently trying to perfect a pizza for my picky argentine husband!
My favorite family cooking traditions
my mom is a great cook. Its very hard to live up to her :-) We don't have too many traditions though. She always made everything, and we always ate it! I had no idea how good I had it until about 2 weeks after I moved out. I didn't realize that the majority of food in this world tastes like crud. My mother spoiled me!
My cooking triumphs
Baking good bread, learning all the little tricks of breadmaking. Creating my first unique homemade soup that wasn't from a recipe. It was actually an idea that came to me while making Welsh rarebit, and its kind of a cross between that, and a parmesan onion soup that uses a roux. I might submit it someday. My husband still asks for it all the time which is the best possible compliment.
My cooking tragedies
my second loaf of bread ever. The Jalapeno Cheese massacre. Wheat bread flour, no vital wheat gluten, pulverized jalapenos and the disappearing cheese. I actually felt sorry for that poor little caved in loaf of nothingness. It never had a chance.
Recipe Reviews 2 reviews
Grandma Johnson's Scones
I have to agree with the rest, what an amazing recipe. So easy once you get the hang of crumbly dough :-) I divided the dough and made 1/2 blueberry, and the other half I simply sprinkled with cinnamon and sugar. Thank you so much for sharing this recipe. I'll be making these often.

1 user found this review helpful
Reviewed On: Mar. 9, 2005
Argentine Chimichurri Bread
I think this ia a very good recipe, although for me, it smelled great (I mean really, really great!) but the taste just didn't live up to it. I made the dough exactly as written except I, like another reviewer, substitued garlic powder for the minced garlic and I don't recommend that. I think this bread needs all the kick it can get, so don't be lazy like me :-), the fresh garlic probably needs to be there. I felt the Oregano was overpowering and I will subtract at least a tbsp next time. I also think I might like to add just a bit more cayenne pepper. I used my bread machine to make the dough and then with well oiled hands I shaped the dough into small balls in a 9x9 pan to create dinner rolls, allowing them to rise an additional 30 minutes. I baked them for approx 35 minutes at 350. These rose well, the texture was great, they make a fabulous crusty dinner roll to serve with salads or soup, and again, the smell was fantastic. The taste though just wasn't what I was expecting. It simply tasted like a fresh homemade french bread roll, with a tiny bit of spiciness. Now you must know that I made these for my Argentine husband, who is standing behind me as I type this, insisting that I tell you HE loved them and wants me to make them again. He says, and I quote; "they're delicious". He's the best husband in the whole world, so of course I will make them for him again :-) Thank you for the recipe Tom, and Diego Thanks you too!

12 users found this review helpful
Reviewed On: Feb. 19, 2005
 
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