ink Profile - (1924616)

cook's profile


Home Town:
Living In: Northern, Virginia, USA
Member Since: Jan. 2003
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Dessert, Quick & Easy
Hobbies: Reading Books, Painting/Drawing
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Sugar Cookie cutouts with icing
About this Cook
I'm 27, recently engaged.. been living with my now fiance for 2 years and have had trouble mustering something up for dinner. So allrecipes was the place for me to look up recipes and new ideas. This was THE place I went to during thanksgiving.. where I learned what brining was and how to cook a turkey properly. I give them props for that. =)
My favorite things to cook
I love to bake. I used to bake a lot with my sister and cousin as a kid (we actually did scratch: truffles, maple twists, apple pies, etc.) but gradually stopped as I grew older. I went on a cooking haitus during my high school and college years (lived at home) and am now back into it since I'm having to cook for myself and fiance.
My favorite family cooking traditions
Our asian version of a family barbeque: Instead of bbq sauce, we mixed squid sauce with sugar and black pepper (taste sauce first - should be slightly sweet not salty) and marinated drumsticks and chicken breasts with that. Surprisingly tastes good. Yum.
My cooking triumphs
Thanksgiving turkey was my biggest triumph. I was hosting for my family and panicked. Didn't know how to cook a turkey. After doing some research on allrecipes, I figured out what to do (brine turkey, stuff with sage, thyme, rosemary for the scented flavor - yum).
My cooking tragedies
Broccoli cheese soup. I failed to cut and melt the cheese thoroughly that it melted and stuck (like leeches) to the broccoli.. When my then bf and his parents tasted it, they asked if I put MEAT in it. Apparently cheese gunks stuck to broccoli gave it a meat like consistency. =__= My other tragedy was adding black pepper to my steak. Accidentally opened the wrong end and POURED the black pepper all over my steak. Needless to say I tried to scrape it all off. For some reason then, I had no idea I could have just rinsed it off. O_o
Recipe Reviews 18 reviews
Slow Cooker Mashed Potatoes
I prefer my mashed potatoes to taste like actual potatoes. Instead, it ended up tasting more like sour cream and cream cheese. Doh!

8 users found this review helpful
Reviewed On: Feb. 17, 2012
Pumpkin Chocolate Chip Cookies III
Great cookie! As others have said, if you're expecting a full pumpkin flavor, this isn't the cookie for you. The does seem to be a tad too much chocolate chip in it but it ends up being ok if you also add walnuts. If you're not putting in walnuts, i would say put slightly less choc chip. I also added a bit more pumpkin for pumpkin flavor. I did use 1/2 c white sugar and 1/2 c brown sugar and added 4 drops of red and 1 yellow for pumpkin color. MAKE SURE TO USE PARCHMENT PAPER!! The first time I made it, the cookies started to smoke (YIKES) and burn before it was fully cooked on the inside. The chocolate chips on the bottom of the cookie melted, spread, and burned the bottom of the cookie, even though I greased the cookie sheet and it sat in the middle rack. Brought it to work and everyone seemed to enjoy it. Someone said it was a "holiday explosion in your mouth" =)

2 users found this review helpful
Reviewed On: Oct. 31, 2008
Roasted Turkey Legs
Good basic recipe. I added a few extra steps: I brined the legs with water & salt in fridge the night before. Rinsed the turkey legs. Added onions instead of celery into the legs. Mixed butter with sage, thyme, rosemary and bit of salt/ black pepper and put that between the meat/skin. I placed the legs in the pan, and sprinkled black pepper on top of skin. Poured 1 can of chicken broth in the pan and added baby carrots in the pan on the outside (love the taste), loosely cover with foil. And baked at 400 degrees instead of 350 (since I was using a small toaster oven - not the big oven, I was afraid that it wouldn't be hot enough) for 2 hours. About 1 hr 10 later, took out the foil and basted them occassionally. 30 min before taking it out, I sucked out a lot of the broth (using the baster) and used that for the gravy. This allowed for the skin to brown and crisp up. Served with potatoes, gravy and corn. It turned out good, meat broke off the bone cleanly and the skin was nicely brown and crispy. Next time I would probably keep the foil on there a bit longer and take it out a bit earlier probably 1 45 min instead of the full 2 hrs.

293 users found this review helpful
Reviewed On: Oct. 27, 2008

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