XVELVETX Profile - Allrecipes.com (18821544)

cook's profile


Home Town: Paris, Île-De-France, France
Living In: Ames, Iowa, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Reading Books, Painting/Drawing
Recipe Box 3 recipes
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About this Cook
I was born in France but I moved to Iowa in 2004 when I got married. I love cooking for my husband as well as his family.
My favorite things to cook
I like to cook anything that is vegetarian. I think that everything is good in moderation, even fat. I love ethnic foods such as Indian, Italian, Lebanese, Jewish etc. I am also expending my repertoire of raw vegan dishes, especially creamy desserts made with cashews. I wrote an Ebook with raw vegan athlete & actress Tonya Kay about her diet, available at kayosmarket.com. It shows that a raw vegan diet can be both healthy and delicious :)
My favorite family cooking traditions
My family cooks mostly Lebanese and Armenian dishes. We don't have a lot of traditions though. They ask us what we feel like eating, and make it! I love trying new recipes and hope that some day, they will become my family's tradition. So far, I am in charge of the Thanksgiving desserts and I love it!
My cooking triumphs
I made very good middle eastern turnovers, and a very good bean lasagna. I also make delicious croissants and brioche -- but I am French, after all :)
My cooking tragedies
When I met my husband, my English was not the greatest, and I had no cooking experience. So once I tried to cook him a breakfast from scratch, and ended up cooking on the stove something that should have been baked... He still teases me about that occasionally :)
Recipe Reviews 99 reviews
Hot Artichoke and Spinach Dip II
Very good, and the servings are correct - I doubled the recipe for 10 people, and there was a lot left over.

1 user found this review helpful
Reviewed On: Dec. 27, 2008
Classic Caramel Corn
Delicious corn. I used to make Amish Caramel Corn from this site, until I ran out of light corn syrup. This recipe used dark corn syrup so I tried it out, and it was great. I popped a generous 1/3 cup corn, and it was great. The liquid foams a bit in the oven, which really helps with coating the popcorn. Also, dark corn syrup doesn't have the high fructose syrup light corn syrup has.

120 users found this review helpful
Reviewed On: Dec. 25, 2008
Apple Strudel Muffins
Delicious. I only used cubed apples, and added 1 tsp cinnamon and a pinch of nutmeg. Also, I used half white half brown sugar. Everyone loved them!

2 users found this review helpful
Reviewed On: Sep. 1, 2008
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