Orgle Profile - (18936230)

cook's profile


Home Town: Kingston, Ontario, Canada
Living In: Ottawa, Ontario, Canada
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Gardening, Photography, Reading Books
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About this Cook
I was kicked out of the kitchen at an early age (my brownies tended to have 2T salt, instead of 2t), so I had a rude awakening when I married, and had to start cooking for both of us...
My favorite things to cook
I love cooking strange, complex things that taste out of the ordinary. I'm tired of baked chicken, potatoes and boiled vegetables. Give me Chicken Marsala, Garlic-Herb Roasted Potatoes and Green Beans Sauteed with Thyme and Pine Nuts. The only problem is I tend to mess up complex recipes, so I stick with what I know works.
My favorite family cooking traditions
My Mum kicked each of us out of the house with a smile and a blue binder full of all the recipes she made for us growing up. She never made anything that she didn't like (regardless of whether or not we did), so I guess that's the tradition we have inherited - only cook what you like. Oh, and cook extra portions so you don't have to cook tomorrow - reusable storage containers are your friend.
My cooking triumphs
I haven't burnt a pizza in over a year. Yes, that IS a triumph.
My cooking tragedies
3 burnt pizzas in one night. My husband hasn't let me live that down.
Recipe Reviews 7 reviews
Grandma's Corn Flake Coconut Macaroons
These are super easy to make and taste great! They're not your typical dense macaroon though, they're more like meringues with extra chewy crunchiness, thanks to the coconut and corn flakes. Whipping one egg white in a mixmaster is next to impossible, so I whipped it by hand. The recipe doesn't specify, so I used sweetenend shredded coconut. The final mixture doesn't hold together very well, so you just have to scoop some up with a teaspoon and stack it. The egg white will rise a bit and hold them together well. I followed the recipe exactly, but used parchment paper on an ungreased cookie sheet and baked for exactly 20 minutes. Mine came out perfectly tan (lighter than lillian's photo), slightly crisp on the outside, chewy on the inside. I might try with unsweetened coconut (and coconut extract) next time, as they are quite sweet. Will definitely make again!

6 users found this review helpful
Reviewed On: Nov. 22, 2012
Award Winning Chili Con Carne
Substituted ground turkey and veg bouillon for the beef -- my guests didn't even notice. It was great served in Italian Bread Bowls (this site). Unless you know everyone likes it hot, put a bottle of Tobasco and chili flakes on the table, instead of adding it all to the pot.

11 users found this review helpful
Reviewed On: May 4, 2008
Cottage Pudding - Upside Down Cake
Wonderful! My Mum picked it out (very picky) and I made it with butter instead of shortening. She LOVED it -- just like the cake her Mum used to make. Great texture, density, flavour. Making again for Christmas Eve Dinner!

1 user found this review helpful
Reviewed On: Dec. 24, 2007

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