codeseven Profile - (19600591)


Home Town: Bloomington, Minnesota, USA
Member Since: Aug. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Biking
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About this Cook
I'm 38, married, no kids, employed full time, and I love food. I've been cooking on my own since I was about 10. I learned a lot by watching my mom in the years before that. Cooking started early for me as my single mom worked hard to support her kids! I'm no chef but I also don't burn water or live on Ramen. I'm just hoping to find some good, solid recipes that my husband and I will love so I make them again and again. My husband is now on an almost completely gluten free diet, which makes cooking much more of a challenge but I'm getting used to it.
My favorite things to cook
crepes, decorative desserts, salad dressings
My favorite family cooking traditions
spanakopita, tiropita
My cooking triumphs
I'll let other people choose my triumphs.
My cooking tragedies
too long to list
Recipe Reviews 30 reviews
Pumpkin Ginger Cupcakes
Very delicious! A hit at work! I followed the recipe completely except for the ginger. I replaced the ground and crystallized ginger with about 2 tsp of chopped ginger (in the jar). Next time, I'll use a full tbsp of chopped ginger. I made maple cream cheese frosting - very rich but that way you need very little. The cupcake batter will be thicker than most recipes, but don't worry, they'll turn out just fine!

4 users found this review helpful
Reviewed On: Jan. 9, 2013
Alyson's Broccoli Salad
This salad was definitely good, very flavorful and makes raw broccoli taste great. But, given the reviews I expected a little more. I made very minor changes, mostly with quantities and not ingredients, which is why I think my review is still warranted. I used a 2lb bag of broccoli florets (trimmed the stems even more). I doubled the dressing since I had a lot of broccoli (2 cups mayo, 3 tbsp white wine vinegar, 2 tbsp apple cider vinegar, 3 tbsp sugar, 1 tbsp Splenda-equal to 10 packets), then a 4 oz bag of precooked turkey bacon, roasted slivered almonds (about 20 min in 300 degree oven), and NO raisins but I added salt. I also didn't add the bacon and almonds until it was time to eat. Again, very good recipe, but for someone who loves sugar I found it too sweet. There was enough sweetness in the dressing so I'll probably use one less tbsp of sugar next time (so 3 tbsp instead of 4 for the quantity I made.) It's not needed to let the broccoli sit in the dressing for the flavors to meld, but it helps soften the broccoli. The salt I added balanced the sweetness a little, and it just needed salt. Regardless of my critique, I still recommend this recipe and I will make it again.

5 users found this review helpful
Reviewed On: Dec. 23, 2012
Asian Salad
Great flavor but too many noodles. The very simple dressing was a great, balanced flavor, but there were way too many Ramen noodles and almonds; it overpowered the cabbage especially when eaten later after sitting in the fridge for a bit. 1 package of Ramen noodles and 1/2 cup of almonds is enough. I'd use the dressing on other salads; it was great tasting and refreshing. The only thing I changed was I added sliced cherry tomatoes to the salad. Make sure to wait to add the sesame seeds to the pan. Since they're small they fall to the bottom of the pan and can burn before the noodles get browned.

10 users found this review helpful
Reviewed On: Sep. 25, 2012
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