MIGHTIESARAH Profile - Allrecipes.com (18395573)

cook's profile

MIGHTIESARAH


MIGHTIESARAH
 
Home Town: Charlton, Massachusetts, USA
Living In: Westbrook, Maine, USA
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies:
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Drum Cake
About this Cook
I'm a student at the University of Southern Maine, in my senior year studying Music Education. I LOVE to cook and have been doing so since childhood!
My favorite things to cook
Desserts, pasteries, stir fry, slow-cooker recipies, chineese food.
My favorite family cooking traditions
There is always a special food connected to each holiday celebrated in my family, and it's always great to prepare these with family. And a new tradition is each time I come home from college to visit, my Mom and I spend the afternoon making cookies together.
My cooking triumphs
I've begun to be very successful baking various things, pies, pasteries, and even have been comissioned to bake and decorate a cake for a friend's recital! I've also really enjoyed experimenting with stir fry, different ingredients and marinades/sauces.
My cooking tragedies
I'm sure I've had plenty of cooking tragedies, but since I've been cooking since a really young age, I don't remember any!
Recipe Reviews 6 reviews
Chef John's Buttermilk Biscuits
Wonderful standard recipe. There is a certain skill set needed to make good biscuits, so check out the video for tips. Make sure you touch the dough as LITTLE as possible to yield the most tender and flaky results. In order to avoid over-working the dough, after everything is mostly combined, I turn out onto a lightly floured surface and pat into a 1" thick round, then cut into wedges (like you would a pizza or pie). This also avoids any left over scraps. Once you get the method down, this is a no-fail recipe.

17 users found this review helpful
Reviewed On: Jan. 9, 2013
Mom's Zucchini Pancakes
This was pretty good. I did as suggested in other reviews and added some herbs/spices. The flavor was definitely there, but it was more cakey than I would have liked, I think there was too much batter. I think next time I make it, I will leave out one egg and half of the flour so the zucchini is really the star. Also, a tip whenever using zucchini - shred the zucchini and toss it with a bit of salt, then leave in a colander over a bowl in the fridge for 30-60 minutes, when you take it out from the fridge, squeeze the zucchini, and you'll be amazed how much water comes out.

19 users found this review helpful
Reviewed On: Sep. 21, 2012
Meatball Nirvana
This recipe gets 5 stars for balance of ingredients and flavor... but gets 3 stars for instructions. The ingredients balance well, and the meatballs have a great taste. There are a few things I experimented with to improve this recipe. First, I reduced the salt, and used garlic powder (not garlic salt). I also did not dice the onion, I grated the onion on a small grater, and grated it over the bowl, so the onion juices blended into the meatballs, and you're not left with large bits of onion. One of the biggest steps is to combine all the ingredients EXCEPT the beef, and allow this mixture to sit for 5 minute before including the beef. This way, the bread crumbs absorb the moisture of the milk and the flavors blend. Once you're ready to mix the beef in, use only your fingertips, and blend gently being careful not to over-blend. Taking this step, you create a more moist, light and delicate meatball. The instructions as written in this recipe will likely cause the meatball to get dry, dense, and hard. Again, delicious balance of flavors, but the method of mixing the meatballs is not the best.

16 users found this review helpful
Reviewed On: Nov. 13, 2011
 
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