SAWASEWA Profile - (18367478)

cook's profile


Home Town: Ames, Iowa, USA
Living In:
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Reading Books, Music, Painting/Drawing
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About this Cook
it's me and my Marco with our three cats. I love to wing it in the kitchen. I always choose a few diferent recipes, study up on the reviews and use the hints from everything to cook. Not to bake, however. Baking is a science. I know this because I learnt from my early mistakes where I succsessfully made pavement and The Cookie That Wouldn't Set Up. Cooking is like art.
My favorite things to cook
I always seem to gravitate to italian dishes, however I am loving me some Thai food recently. I'm also experimenting with Tofu, which has had it's mixed results. I always have time for tried and trues, and my busy lifestyle is BUILT for the casseroles made on Sunday to be eaten on Wed.
My favorite family cooking traditions
My mom was never a very good cook, nor did she ever have time, so I long for the super sodium packed Mac n cheese or frank n beans, or my absolute favorite SUPER sodium bomb: canned tuna with canned peas in mac n cheese. mmm mm hyper-tension!
My cooking triumphs
any time i make steak and it comes out not horrible i'm amazed at myself. I also remember being VERY proud at making peanut butter bread in the microwave when i was 12. Looking back it was a chewy, flour-y, nasty mess, but i was SO PROUD
My cooking tragedies
The only one I can really remember is when i forgot I was making steamed veggies. I came back an hour later to veggie shapped carbon.
Recipe Reviews 17 reviews
Impossible Buttermilk Pie
I would agree that sugar can be too high; I put in a cup and a third and it was still really sweet. I normally reduce sugar in all of my recipes, especially baking, so take that in consideration! A whole lot of subs on this one; I made my own baking mix for the 1/2 cup of bisquick called for : 6 and 1/2 TBSP Flour, 5/8 tsp Baking Powder, 1/4 teas Salt and 1 TBSP shortning. I combined all of this in my mini food processor and combined until it resmembled corse meal. The other sub I haven't seen anyone mention w/ the buttermilk is Buttermilk powder I use for baking. (saves on fat and lactose!) the packaging for the buttermilk powder says to add powder when combining dry ingrediants and then when it asks for liquid buttermilk add that amount of water. (For 1 cup of buttermilk that breaks down to 4 TBSP buttermilk powder and 1 cup of water) I added the buttermilk powder with the sugar and baking mix and fully combined before adding the liquids. The last little bit of change I had to do; after the thirty minutes the pie was still soup so I kept it in for another twenty minutes until it was golden brown and somewhat solid. Next time I may use a little bit more of the baking mix. TURNED OUT LOVELY - this is going to be a staple in our household!!

5 users found this review helpful
Reviewed On: Mar. 23, 2011
Fudgy Brownies I
Fairly good, although if you want closer to store bough add chocolate chips or canned icing. This is very oven-sensative which is why I think there are so many opposing reviews. My brownies were done at 25 minutes, and they came out quite fudgey. I'm going to make it again with scalded milk instead of boiling water to see if it gives a little more richness.

0 users found this review helpful
Reviewed On: Apr. 25, 2009
Easy Pepper Steak
tasted really good; I would recomend really tenderizing the meat if you can't get really good cuts. Easy to accomplish with or without a wok

3 users found this review helpful
Reviewed On: Apr. 5, 2009

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