TyraNeche Profile - Allrecipes.com (188068894)

cook's profile


Home Town: Detroit, Michigan, USA
Living In:
Member Since: Apr. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Italian, Southern, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Knitting, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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My Tried and True
About this Cook
I've been getting recipes from this site for years but never wanted to commit to adding my name to yet another site. I love to cook and create dishes so much that I should be honest about my passion. I am changing from a party girl to a true homemaker. This was not on purpose, I just fell in love with food and how to cook it.
My favorite things to cook
Pasta dishes that require basil I'll cook anything with tuna or salmon steaks Lasagne tuna melt seared tuna steaks waffles pancakes roasted chicken
My favorite family cooking traditions
I don't know yet, when I build my family, maybe then, I'll have some. My mother isn't the worlds greatest cook. She has a few dishes but as a child I was not a stranger to boxes, cans, and frozen meals. This makes me eager to try to cook anything I can and make it from scratch. My Dad taught me the basics of cooking but no big meals, those I learned from Paula Dean, Martha Stewart and Rachel Ray and of course you all here on All Recipes
My cooking triumphs
My first baguette which I believe I got the recipe here was delicious, hard in the right places and soft in the right places. My first apple pie, with everything from scratch came out perfect in taste and appeal. The crust was right and not too dry or moist. The apples were just right and I enjoyed making designs in the dough.
My cooking tragedies
Quite a few mistakes with baking breads, attempts at Alfredo sauces when I did not have enough cheese, One particular time a friend requested I make fish as his wife was allergic. I bought swordfish, which I'd never even eaten. I figured, I'm a great cook, I love and cook tuna, mahi and salmon steaks how hard could this be.... well unlike those other fish swordfish does not absorb seasoning the same way and it was very very bland. I had a recipe but figured I could make up for marinating time but adding extra zest and seasoning. Bad idea. Somethings need time. Thats what I've learned in cooking, all things need their own time.
Recipe Reviews 1 review
Simple White Cake
I just made this minutes ago and it came out fluffy and soft and comforting. I have a lot less guilt in eating sweets I make vs store bought with questionable filler ingredients. I substituted light coconut milk for milk and it did change the taste I'm sure but I enjoy it. I had to add a little more coconut milk to make it smooth like a typical cake batter since coconut milk is thick but other than that no other adjustments. I don't use milk because canned milk (coconut, evaporated, condensed) lasts me longer thus saving me money. Not too sweet, not too anything, just baby bear ??. Thank you for sharing this. I feel comfortable enough to add, lemon/lime zest for some pop or orange or cinnamon for a treat. This has given me new confidence in my baking! Yes! THANK YOU.

1 user found this review helpful
Reviewed On: Apr. 14, 2013

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