CuisineQueen Profile - (188849731)

cook's profile


Home Town: Chester, Maryland, USA
Living In: Montreal, Quebec, Canada
Member Since: Apr. 2013
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Biking, Reading Books, Painting/Drawing
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About this Cook
I am a former collegiate boxer. I am a marathon runner and I detest the color pink. Not every woman who enjoys cooking goes to needlework and reading books between meals. Certainly, not I. I began cooking (probably should call it experimenting) when I was about seven. Didn't particularly care for my parent's bland cooking, but I admired their ability to come up with dinners every night. After all, there were nine of us. I took to cooking after I left for college, and actually began to crave those dishes I disliked. I still think I cook better than them at this point, and they'd probably agree with me. Now, every time I create a new recipe, I save it. And hide it!
My favorite things to cook
Extravagant, tasteful dishes; fresh, all-natural ingredients. My boyfriend is vegetarian. I eat meat occasionally, but the cuisine at home is entirely meatless. I love traditional recipes, but I do not enjoy living in my kitchen, so I prefer menus that are simple yet do not compromise tantalizing the palate.
My favorite family cooking traditions
I never follow a recipe exactly, unless it is my very own. Almost once every month I try something new or rummage through my Evernote calendar to bring back an old favorite. For the Thanksgiving and Christmas holidays, I usually bake Apple Pie and Pumpkin Pie, Pumpkin Bread, Pumpkin Potage, Green Bean Casserole. Spicy Ginger Snaps and Eggnog have recently been added this year! I always make Angel Food cake for my boyfriend's birthday. I live in Canada now, but on July 4 I usually baked a German Chocolate cake decked out like an American flag for the celebration.
My cooking triumphs
The first time I made souffle, it came out perfectly. I can pop popcorn on the stove top without burning a single kernel. I am now at the point where I no longer need to use measuring spoons. Taste testing is less frequent now.
My cooking tragedies
I think my current problem is my smoke alarm. I manage to set it off more often than my own wake-up alarm, especially when baking pies. I realize I that I can prevent this by catching the drippings with an old cookie sheet, but mine are top-notch and still in good condition, so until then...
Recipe Reviews 2 reviews
Our Favorite Balsamic Vinaigrette
I absolutely love this simple, easy to make dressing. I used it for my mixed baby greens salad with dried cranberries, walnuts, and gorgonzola cheese. It was perfect. I've also reduced the balsamic vinegar (simmered 1/2 cup until it was 1/4 cup, about 15 minutes), which mellowed the flavor of the vinegar.

2 users found this review helpful
Reviewed On: Jun. 1, 2014
Apple Pie by Grandma Ople
My rating for the original recipe is 4/5 stars. Here's why: Apple pie is not apple pie without cinnamon. The instructions also state to pour the sauce over the lattice crust, but I find that the apples do not absorb the flavor as well. I have made this recipe four times now and after these revisions, the apple pie is 5/5 stars: 1) Use Honey Crisp or Cortland apples; they are more flavorful than Granny Smiths. 2) Add1 tablespoon of vanilla and 1 teaspoon of cinnamon as suggested by Cook "SCIOTA". 3) I modify the pouring-of-sauce procedure as follows: Make original sauce, set 3 tbs. aside, add cinnamon and coat 2/3 apples with the mix. Pour the seasoned apples evenly into pie dish. Add unseasoned apples on top in mound. Lay down lattice crust. Brush gently with a beaten egg, then pour cinnamon-free sauce on top. Sprinkle lightly with turbinato sugar. Came out perfect.

4 users found this review helpful
Reviewed On: Dec. 11, 2013

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