April Profile - Allrecipes.com (18600189)

cook's profile


Home Town: Victoria, Texas, USA
Living In: Austin, Texas, USA
Member Since: Sep. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Healthy
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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Potato Salad
Happy New Year
About this Cook
I'm 30 years old, and have always loved to cook, but until I met my boyfriend, I never really had anyone to cook for. Now he's my guinee pig and will try almost anything (except scallops). In the past, I've tried recipes out on friends and roommates, but all were too picky. I've lived with several vegetarians- so they're no fun, and my last roommated wouldn't eat anything aside from meat and potatoes (literally!).
My favorite things to cook
I love to make a good gumbo, and have tried several recipes; all good so far. (Ooo... that sounds good right now!) I'm also quite fond of Mexican; being from south Texas, you can't walk down any street and not see a Mexican food restaurant, so I've had lots of inspiring dining moments there. I also make a lot of pasta, and pretty much anything involving fresh veggies- I'm always looking for ways to make them a little more interesting.
My cooking triumphs
I'd have to say any of the gumbos I've made, and general tsao's chicken- I was very surpised with myself that I pulled that one off!
My cooking tragedies
Oh, kung pao shrimp- what a catastrophe! Neither my boyfriend or I could finish what was on our plates- and ended up wasting tons of otherwise delicious shrimp. I'll blame that one on the sesame oil I used, was so gross!
Recipe Reviews 47 reviews
Cajun Chicken and Sausage Gumbo
This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A note to anyone who said that it turned out too greasy because of the full cup of oil: it probably needs to cook longer. A lot longer. I recently stumbled upon an easy oven roux recipe that changed my life (my gumbo-making life, that is). Pre-heat the oven to 375 degrees. In a cast iron dutch oven, heat 1 cup of oil. After heated, slowly add a cup of flour and whisk thoroughly and heat through. Then, just transfer the whole dutch oven into the pre-heated oven and cook for 1 1/2 to 2 hours (your preference, I like my roux DARK). All you have to do is take it out every 20 minutes and whisk it a little. BEST roux I've ever made. Ever. And no standing over a hot stove all day! 8-10 minutes on the stove is just not enough, not even close. Everything else in this recipe is spot-on though. If the roux is cooked properly, you won't see any oil or grease floating to the top because it's been fully cooked and incorporated into the flour. Oh! And I added about 1 1/2 cups of frozen okra the last 10 minutes or so. Just a personal preference... I love okra!

17 users found this review helpful
Reviewed On: Sep. 25, 2012
Spicy Black Bean Empanadas
I made these as part of a Halloween feast that was zombie themed. (they were made into "intestines", gross!) But despite their intentional gross appearance, they were a delicious hit that didn't last long! I've made them several times since then in a more conventional shape ;)

4 users found this review helpful
Reviewed On: Dec. 28, 2011
Easy OREO Truffles
I make these drizzled with white chocolate. I also make this recipe with nutter butter cookies dipped in white chocolate and drizzled with milk chocolate for Christmas gifts every year. They're always a huge hit and look so nice!

4 users found this review helpful
Reviewed On: Dec. 28, 2011
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