emma Profile - Allrecipes.com (18652210)

cook's profile

emma


emma
 
Home Town:
Living In: Fairfield, California, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Mediterranean, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Reading Books, Wine Tasting
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Emma
About this Cook
I am married to the most amazing man ever; I have two wonderful (feline) babies and a super supportive close-knit family. I love life.
My favorite things to cook
I really enjoy baking. I love sweets, so I love to try making different cookies and cakes. I also really enjoy making asian inspired dishes.
My favorite family cooking traditions
Adobo. It's one of the few Filipino recipes I actually do as well as my parents.
My cooking triumphs
Carrot cake cheesecake (not from this site). I usually make it for my fiance's birthday, but I've had requests from my family to make it at other times.
My cooking tragedies
Beef Loaf Deluxe from this site. Not sure what I did wrong, but the loaf shape didn't hold.
Recipe Reviews 36 reviews
Potato, Broccoli and Cheese Soup
I made this recipe tonight to use up some broccoli and potatoes that were on their way out. I didn't have an onion or butter so I used an onion soup packet. Like other reviewers I added the broccoli to the potatoes after about 10 of the 15 minutes of cooking time. I used an immersion blender to break up enough chunks to get the soup to the creaminess I wanted but still leaving some chunks behind. I only had about a cup of cheese, so that's all I used, and I had a little sour cream that was about to expire (~1/4 cup), so I threw that in too when I added the cheese. Great, flexible recipe. The mister added Tabasco to his bowl. I tried it too and it's a delicious way to give it a little kick!

2 users found this review helpful
Reviewed On: Jan. 25, 2015
Ruby Drive Sloppy Joes
I've been using this recipe as the starting point for (vegetarian) homemade sloppy joe's for years now. Making this recipe vegetarian is easy, cuts out most of the fat, and no one has ever been able to tell it's vegetarian until I tell them. Also, not having to brown the ground beef cuts out a step; I make this recipe in about 20 minutes including prep. Changes I make: sauté 1/2 of a chopped onion (any kind will do) using non-stick spray, add 1 chopped bell pepper (any color will do), replace 1 pound ground beef with 1 package of meatless meat, skip the Worcestershire sauce (to keep it vegetarian), and use whatever type of vinegar I feel like using that day (usually cider or white balsamic). Everything else stays roughly the same. Roughly because I don't actually measure anything when making this. I eyeball the amounts listed, mix it all up, taste it, add more of whatever needs to be added. It's great on onion buns, Kaiser rolls, or whole wheat buns as well.

2 users found this review helpful
Reviewed On: Jul. 2, 2012
Sweet Potato and Carrot Soup with Cardamom
Making just a few changes to accommodate the vegetarian in my house and to tweak to our taste, this soup was easy to make and had a very nice balance of flavors. Changes: I used low sodium vegetable broth instead of chicken broth, increased cinnamon from 1/4 tsp to 1/2 tsp, added ~ 1/2 tsp each salt & fresh ground pepper, and added ~ 2 tsp sugar. Easy and tasty, but makes WAY more than 4 servings. It also does make a thicker soup, but the thickness fit the richness of the spices. The warm flavor was great for a chilly night and was soothing for the cold I had when I made it. Great recipe!

2 users found this review helpful
Reviewed On: Dec. 12, 2008
 
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