Renee Profile - (18574636)

cook's profile


Home Town:
Living In:
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Charity Work
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About this Cook
My favorite things to cook
Anything including chocolate. I usually look for recipes with a long list of ingredients because I like a challenge. I like my desserts sweet and my main course spicy and savoury. I am very health conscious with my cooking/baking and am always changing recipes to make them healthier.
My cooking triumphs
Most of my meals have been triumphs, at least my family tells me so.
My cooking tragedies
I made this awful general chicken that took forever to make, tasted it, gagged, and dumped it immediately into the trash.
Recipe Reviews 24 reviews
Quinoa Pudding
This was really good. As others have said, it was tart, so I added soy milk and some maple syrup to sweeten it. I also always serve rice pudding cold with maple syrup on top, so that is what I did here. Again, the maple syrup counteracted the sour taste of the raisins and lemon juice. I did feel that there were too many raisins, so next time I will cut them by half. I will also try substituting soy milk for the apple juice and subbing 1/4 cup apple juice for the lemon juice.

26 users found this review helpful
Reviewed On: Aug. 14, 2007
Black Magic Cake
It was delicious! I substituted Splenda, applesauce for the oil, and lowfat buttermilk. Yummm.

3 users found this review helpful
Reviewed On: Jul. 27, 2007
Golden Sweet Cornbread
This was amazing, but as per usual, I made a few adjustments. I found that if I used 1/3 cup Splenda, the bread was plenty sweet. I also used egg substitute, whole wheat flour, and lowfat buttermilk instead of eggs, all-purpose, and milk. I also used applesauce in replace of the oil, which added a bit of the sweetness back without making the bread taste like apples. Lastly, I stirred a few forkfuls of drained julienned sun-dried tomatoes (jarred in oil) into the mix and baked for 22 minutes. It came out perfect: moist, sweet, with a bit of a tart bite from the tomatoes. Soooo good!

2 users found this review helpful
Reviewed On: Jul. 26, 2007

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