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
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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
 
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Cooking Level: Beginning
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