Alisha Profile - Allrecipes.com (18936301)

cook's profile

Alisha


Alisha
 
Home Town: Scio, Oregon, USA
Living In: Beaverton, Oregon, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Indian, Italian, Mediterranean, Vegetarian, Dessert, Quick & Easy, Gourmet
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About this Cook
I'm a 22 year old that always at dinner with my family at the table. I'm not scared to try anything once or twice: raw, wierd, aged.. bring it on.
My favorite things to cook
I like bold flavors. My top three foods are Mexican, Indian, and Japanese in no order. But When home I eat alot of fish, soups, and baked dishes.
My favorite family cooking traditions
I always grate the cheese (which I acturally hate but it is somehow a tradition) and make whip-cream. I do alot of baking when I'm at my parents.
My cooking triumphs
Staying well fed after I left home.
My cooking tragedies
I always burn myself when taking things out of the oven somehow.
Recipe Reviews 6 reviews
Jamie's Minestrone
This is a very good soup FULL of veggies. I only had 3 stalks of celery, 3 carrots and no green beans but it was still so full of vegetables. I used a full quart of vegetable stalk instead of 2 cups stalk 2 cups water. Added stewed tomatoes because I prefer them. And of course more garlic and a little more basil, SO GOOD.

0 users found this review helpful
Reviewed On: Apr. 13, 2006
Mid-Summer Italian Bread Salad
This is a great salad even for those of us who don't like tomatoes or onions. I doubled the tomatoes, cucumbers, olive oil, vinegar, garlic (even though its raw), added some lemon zest (Just got a micro-plain!), and a little lemon juice but didn't use all the onion called for. Also added some mozzarella. Even without these changes a very good salad, but gave it a 4 because to make it better I changed so much. I also toasted the bread cubes in the oven for 10 min or so at 400, corners just turned slightly golden. I let the basil, garlic, onions, tomatoes, cucumbers, vinegar, lemon zest and juice, and olive oil sit for a while to meld then poured over bread after about 1ish hour. (To make it easier I put the basil, onion, garlic, and oil into a food processor)

2 users found this review helpful
Reviewed On: Apr. 13, 2006
Instant Russian Tea
My family makes this every holiday and then mom sometimes surprises me with it. I LOVE IT. This recipe might need a little tweeking as others say but if you are like me and drink the Arnald Palmers (ice tea and lemon-aid)when you're out then this is such a treat! Be careful with moisture because it will clump up super easy.

8 users found this review helpful
Reviewed On: Mar. 13, 2006
 
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