AngelUpSideDownCake Profile - (19746822)

cook's profile


Home Town: Plattsburgh, New York, USA
Living In: Texas, USA
Member Since: May 2011
Cooking Level: Not Rated
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Walking, Photography, Reading Books, Music, Painting/Drawing
Recipe Box 1 recipe
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About this Cook
Just your average 20-something girl. I'm about to embark on a culinary school adventure, so we'll see how far I go. :)
My favorite things to cook
I love pasta!! Not the healthiest, but sooo yummy! I'm a lacto-ovo vegetarian and try to stick to that, but I do cook meat dishes for my boyfriend. I love mixed drinks and yogurt-fruit-granola anything.
My favorite family cooking traditions
My step mother makes these bomb homemade raviolis passed down in her family. They take anywhere from several hours to two days to make, depending on if you have help. We usually make them for the holidays, with plenty in advance frozen for later. Not vegetarian, and definitely not low-cal, but, when I did use to eat them, they were easily one of my favorite foods ever. I would love to make a delicious vegetarian version of these.
My cooking triumphs
Not a whole lot, yet. I've made some pretty darn good cookies and homemade icing for cakes.
My cooking tragedies
Homemade egg-roll wraps: disaster.
Recipe Reviews 4 reviews
Best Black Beans
This was really good! I drained and rinsed my beans and replaced the liquid with water and a veggie stock cube. It was delicious over rice!

2 users found this review helpful
Reviewed On: Jan. 10, 2014
Cowboy Cookie Mix in a Jar
The whole recipe wouldn't fit in my jars so I reduced the amount of chocolate chips to 1/2 cup. I made a batch for myself to test them out and they came out pretty good even with the reduced chocolate chips.

1 user found this review helpful
Reviewed On: Dec. 23, 2013
Portobello Mushroom Stroganoff
I followed this recipe almost exactly except I used one 8oz container of sour cream instead of 1.5 cups. I wish I'd read some of the reviews first. Next time I will definitely add garlic and cut down the sour cream to a half cup. I'll also cook the mushroom mix on a lower heat (mine cooked up a bit too fast and got a little burnt, but that's my fault). I'm otherwise happy with the recipe for something quick that doesn't require too many special ingredients or planning ahead. :)

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

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