RebeccaO Profile - Allrecipes.com (187113709)

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RebeccaO


RebeccaO
 
Home Town:
Living In: Irvine, California, USA
Member Since: Dec. 2012
Cooking Level: Intermediate
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Me!
About this Cook
I've dabbled in cooking since I was a kid, but I really have more of a love for eating than cooking, so I did (and still do) my best to con others into cooking for me. But when my Husband started medical school, I tried to help out a little more and cooking is something I do pretty often now to help out. I don't have a wide array of recipe’s under my belt yet, I don’t tend to cook things that are very complicated, and I almost never cook anything that takes very long because I have a full time job and I simply don’t have time in the evenings to spend all night in the kitchen. The longest thing I’ll cook is risotto, and that’s on special occasions. But I’ve slowly been learning bits and pieces and I’m very excited with my new found confidence in the kitchen. This website and its wonderful recipes and reviews have played a large role in my education.
My cooking triumphs
I can make a mean risotto!
My cooking tragedies
I’d been watching this anime called Yakitate about making bread. Trust me, it’s better than it sounds! Some episodes provide actual recipes. I’d never made bread before, but thanks to my new found passion for breads, I was anxious to give it a go! I paused the TV, wrote down the instructions, and got to work. I bought all the ingredients, including “Active Yeast,” because even I know bread needs yeast! I follow the instructions, and when it says to add the active yeast I open the package and poor it right in. Of course my bread doesn’t rise. I try again on another day. Still nothing. Finally I’m walking through the steps with my Husband, and when I’m explaining the yeast part he realizes I haven’t been activating the yeast. “What do you mean?” I say. “The package specifically states ‘Active Yeast!’ It doesn’t say anything about doing something to the yeast!” Mystery solved. But seriously, how often do ingredients have their own instructions?
Recipe Reviews 6 reviews
Glorious Sponge Cake
Sponge Cake Noob Help: I’m a sponge cake noob and my first attempt at this fell, so I want to give advice to other noobs out there that may help. This is an awesome cake, and when you nail it you will love it. But if you aren’t certain you know how much to beat the eggs, watch a youtube video on what beating egg whites until they are stiff looks like! My first crack at this I was afraid to over beat the egg whites and the result was disastrous. But I did a rematch last night with a little help from my Super Husband and he beat the stuffing out of the egg white until I was faint with fear that they got so darned fluffy! I thought that couldn’t possibly be right. It was! It was very right! And the cake came out beautifully! AFTER CARE: I baked my cake in an ungreased bunt pan and flipped it upside down over a bottle when I took it out of the oven. After it cooled I righted the cake, ran a skewer around the edges twice and the cake popped out. It's delicious, and it makes a fantastic tea cake!

0 users found this review helpful
Reviewed On: Dec. 2, 2013
Italian Love Cake
I actually found this on pinterest first but I checked and the recipes are the same. I gave this a try last weekend for our wine tasting get away trip and it was a big hit! I never modify baking instructions so I followed this pretty precisely. Good balance between cheese, cake, and the whipped pudding frosting. Our crew gave it two thumbs up!

1 user found this review helpful
Reviewed On: Aug. 26, 2013
Tomato and Mozzarella Bites
I had these at a pals grand opening and I was blown away! She didn't use the dipping idea though. She just drizzled it with the oil and vinegar and I thought that was a wise choice. The fewer things out in a large party like that the better.

3 users found this review helpful
Reviewed On: Jul. 18, 2013
 
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