starvinstudent Profile - Allrecipes.com (18525040)

cook's profile

starvinstudent


starvinstudent
 
Home Town: Calgary, Alberta, Canada
Living In: Toronto, Ontario, Canada
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies:
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  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Paella
  • Paella  
    By: AMLOOS
  • Kitchen Approved
L Dub in LV
About this Cook
I'm actually a starvin' professional now, but I might be going back to school soon! :)
My favorite things to cook
I usually alter recipes so that they can be done on a budget and with everyday ingredients and utensils (think someone who just moved and has to start building their kitchen from scratch). Also anything exciting and new, veggies and health conscious, milkless and meatless, baking (especially cookies and anything chewy)
My cooking triumphs
Made a killer milk-free pumpkin pie with tofu turkey for Thanksgiving. Also baked chocolate chunk cookies that friends declared 'gave Mr. Christie a run for his money', and bread from scratch.
My cooking tragedies
Once my friend and I were assigned to make cookies for homeroom. We thought it'd be cool if we colored them purple, not realising that red and blue food coloring mixed with brown cookie dough makes a weird grey. Nobody wanted to eat them... if only we had had the sense to shape them into elephants!
Recipe Reviews 7 reviews
Sea-Purb Seafood Pasta
Pretty good, but know that this recipe generates a lot of liquid, even if you were to drain the veggies (which I didn't because most of that would have been the tomato juices). I also didn't use lemon juice, I used just the lemon zest and a sprinkling of Hy's lemon pepper seasoning to cut down the liquid even more. I also added some garlic powder. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Mar. 11, 2012
Butternut Pie Crust
When this first came out of the oven, the crust was pretty tough, as others have said. Mind you, I didn't take any extra effort to make it thin or anything. I put it in tupperware and stored in the fridge for a couple days, and ater the crust was softer and had a nice consistency for a savory pie. I think the moisture of the filling, sealed in by the container really helped. Not really sure how to alter that when I bake though :S

0 users found this review helpful
Reviewed On: May 30, 2007
Sweet Potato Gnocchi
Based on the reviews, I added a lot more salt, some minced onion and some lemon herb spice, no nutmeg. After gradually mixing in all the flour, it was still too sticky to work with so I kept adding more flour. I think I ended up with about 3 cups in total! It still was hard to work with, even after I squeezed it out of a bag. Half I boiled as per recipe, the other half I felt guilty about throwing out so I added some oil and baking powder and tried baking like biscotti. Shaped into a log, baked for 35 min @ 300. Cooled for 10, cut into 3/4 inch slices and baked again @ 275 for 10 more minutes. It ended up being sort of like a soft bread stick.

2 users found this review helpful
Reviewed On: May 6, 2007
 
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