Honey Clover Profile - Allrecipes.com (188418674)

cook's profile

Honey Clover

Honey Clover
Home Town:
Living In: Sacramento, California, USA
Member Since: Aug. 2013
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Music, Painting/Drawing, Charity Work
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I'm a foodie. I grew up tasting every single thing my parents put in front of me without discrimination and now, as an adult, I am on a personal hungry quest to search for divine flavors known to me as Yum Yums.
My favorite things to cook
Desserts. I want to conquer making every single dessert in the world.
My favorite family cooking traditions
We don't have any. My parents never taught me to cook; they did all the cooking and quite frankly, growing up, I only cared about the eating part. Now, I want to learn so much more about cooking. =)
My cooking triumphs
Every edible dish is a triumph to me. Hahahaha.
My cooking tragedies
The first time I baked cookies, I burnt the whole batch and set the house fire alarm off. It burnt because I left it on the rack at the very top of the oven. Yes, I know; silly me. I had to open all the windows and doors and was running around the house with a broom in the air trying to get the smoke out. =D
Recipe Reviews 15 reviews
Excellent and Healthy Cornbread
I actually really like this recipe; the way I made it turned out not so dry at all but very moist and flavorful. I had to alter it a bit after reading the reviews and also because I didn't have all the ingredients. I had only a 6 oz fat free vanilla flavored yogurt so I added on a small container of apple sauce (Mott's all natural) with it. Keep in mind, this is 3.9 oz of apple sauce so total was about 10 oz of flavored "liquid." I also added a tablespoon of maple/agave syrup. For dry ingredients, I used 1/2 tsp salt and switched white sugar for coconut sugar but kept everything else the same. First, I mixed the dry ingredients very, very well. Then I mixed the wet ingredients very, very well but separately. Then I made a hole in the dry ingredients and poured the wet ingredients in, mixing only enough for the dry to get a little wet. ;) This took about 15 seconds total; definitely do not over mix! Then, I spread it in an 8x8 pre-buttered baking dish (batter will be thick) and baked at 385 degrees Fahrenheit for 15 minutes. At the 15 minutes mark, I took it out and brushed a little melted butter/maple syrup mixture on top, put it back into the oven, and BROIL it on high for about 1-2 minutes. Took it out, took a bite, and oh my... it was very moist, lightly sweet, and yummy! I would make this again, exactly as I've done above. Froze the leftovers after they've cooled and now I can just bake a piece in a toaster oven whenever I want cornbread. Definitely a keeper.

0 users found this review helpful
Reviewed On: Aug. 16, 2014
Refried Beans Without the Refry
Not bad. From the look of this recipe, I knew right away it was too salty for me. Here's what I did separately: I halved the salt. I only had a 16 bean soup mix at hand so I used that instead of pinto beans (turned out great anyways). I used one whole jalapeno pepper and I also added some chili powder. At the 6 hour mark, my beans were already nicely cooked but there was still a ton of water/soup left over. I decided to drain the beans and mash it with half of the "soup" and then I poured it into a large ramekin, and baked it uncovered for about 30 minutes at 350 degrees Fahrenheit. The resulting beans tasted a lot more flavorful after baking. Next time, I will decrease the added water a bit and will probably add more jalapenos since I love the jalapeno flavor; however, I will definitely continue using the mixed bean variety and will also keep baking it at the end!

0 users found this review helpful
Reviewed On: Jun. 17, 2014
Eggplant with Garlic Sauce
Definitely had lots of flavor. I cut down on the sugar and substituted cornstarch with tapioca starch; was excellent with brown rice! 4/5 mostly because I felt it was too salty and a bit too spicy for me. Would make it again though but will cut down on the sodium a bit.

0 users found this review helpful
Reviewed On: Apr. 27, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Beginning
About me: I'm a foodie. I grew up tasting every single… MORE

In Season

Winningest Football Party Ever
Winningest Football Party Ever

Big, bold food is always the best play. Get the top recipes now.

 Super Bowl Appetizers
Super Bowl Appetizers

How much jalapeno and bacon will it take to fuel YOUR fans?

Allrecipes Magazine
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States