Lovetoeat Profile - (18828899)

cook's profile


Home Town: West Milford, New Jersey, USA
Living In: Wayne, Nebraska, USA
Member Since: Aug. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian, Mediterranean, Quick & Easy
Hobbies: Music
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About this Cook
Not much to do in a small town so I've picked up cooking as a hobby. I recently took a cake decorating class so I've also been baking a lot more.
My favorite things to cook
I prefer cooking, but I'm even learning to enjoy baking.
My cooking triumphs
I'm not sure I have any of those yet, but if I manage to make and decorate my son's Winnie the Pooh birthday cake without burning it, dropping it, or breaking it, I will consider that a major triumph!
My cooking tragedies
I have those on a weekly basis, but it's all part of trying new things.
Recipe Reviews 45 reviews
Downeast Maine Pumpkin Bread
I hate it when people give a recipe 5 stars and then in their review proceed to mention the 20 ingredients they added or changed to make it better. This recipe is fine the way it is (I just did the standard trick of substituting 1/2 the oil with applesauce to make it a little healthier, but that's it). I was afraid it would taste too strong of spices for my children to eat it, but the taste is subtle. I highly recommend using fresh nutmeg if you have it (a jar of the nutmeg nuts can be found in the spices aisle--just grate it on a microplane).

2 users found this review helpful
Reviewed On: Nov. 11, 2010
London Broil II
Good recipe, but I have found when cooking red meat you really need to go all out with the seasonings or it just doesn't taste like much. So to improve upon this recipe, I added 3 T of fresh lemon juice (to help tenderize) 2 T of Worcestershire sauce, added an extra clove or two of garlic, used olive instead of vegetable oil, kosher salt instead of regular, fresh ground pepper, and about an extra two teaspoons of oregano (oh, and as a previous reviewer suggested, I marinated it in a zippered baggie). Cook only to medium rare, then wait a while before slicing very thin. I'd give my version 5 stars--everyone at the party loved it, even my formerly vegetarian sister.

27 users found this review helpful
Reviewed On: Aug. 10, 2009
Best Chicken Pasta Salad
Here are a few tips to make this salad better if you think you will have leftovers (otherwise the leftover will be mushy and kinda icky): As mentioned in the recipe, be sure to cook the pasta al dente. Instead of using cherry tomatoes, use roma tomatoes--cut in half, pull out and discard the seeds and pulpy middle, and then chop the 'shell' part. Use the slices of avacado as a garnish or sprinkled on top of only the amt. you plan on serving. Otherwise, it gets not only mushy but brown 24 hours later. I made this 3 days ago and the texture of the leftovers are perfect--as though I just made it but better because the flavors have had time to mix.

2 users found this review helpful
Reviewed On: Jun. 11, 2008

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