Dreamz4MyAngel Profile - Allrecipes.com (187087936)

cook's profile


Living In:
Member Since: Nov. 2012
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian
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About this Cook
I am a very busy working single Mom of a picky teenager. For relaxation on my days off, I love to experiment cooking but can't follow a recipe for the life of me.. LOL!! I tend to throw things together depending on my mood/tastes of the moment, ideas that pop into my head from what I have on hand and/or what I am craving and what I think will taste good together. My teenage son (and his friends) are my guinea pigs and critics when I do this and most cases I can say, that my efforts are successful. He is always saying .. "I hope you wrote the recipe down so you can make this again Mom and did you make enough cause "______ wants to take some home to his house?." Many have told me that I should open a restaurant but that would take the fun out of cooking for me and be more like work. The good thing about my experimental cooking is that my son has decided to go into culinary school after high school because he found that he enjoys cooking as well and wants to be a Chef!
My cooking tragedies
I suck at baking desserts cause most desserts requires you to follow a recipe and I am hopeless at that in most cases.
Recipe Reviews 2 reviews
Master Pizza Dough
Wonderful, Simple & Versatile! I have made as originally printed numerous times and enjoyed but have now incorporated my own twists which I prefer. I use it for all types of dishes that require a savory crust and vary the herbs/spices to dishes. I only use 2 c. A.P. Flour, Rapid Rise yeast, 3/4 c. warm (temp checked water 120-130F), add 1/2 tsp. of sugar to dry ingredients, (split 1/2 tsp. salt & 1/2 tsp. garlic salt, add other herbs/spices, whisk all dry ingredients & yeast, add 3/4 c. water, mix it with a wooden spoon to incorporate all flour, then pour in the olive oil, slather my clean hands with olive oil & start kneading in bowl to mix in oil & get glutens working about 5 to 7 min. I make it the evening before, oil it, wrap in plastic wrap & Lg. Ziploc bag & put into fridge to slow rise. (can sit about 3 days in fridge) About 2 hrs. before I am ready to start using it, I will bring out, divide into portions on floured parchment paper.. brush with oil flatten/stretch a bit, oil with olive oil, then cover with plastic wrap & allow to rest. When ready to use, flour clean hands, pick up dough and place into greased pan & shape with fingers or use rolling pin over plastic wrap while sitting on counter. (Roll out fairly thin, it does rise a fair amount.) When making small pizza's/calzones, I use my toaster/combo oven & bake @ 450 on greased parchment paper dusted with cornmeal, place on a pre-heated upside down pizza tray (no pizza stone). Awesome results always!

1 user found this review helpful
Reviewed On: Sep. 7, 2013
Scottish Shortbread IV
Great Recipe as written but I got snowed in today and found that I didn't have quite enough flour/brown sugar so here is what I did. 2C salted butter, 1/2 c dark brown sugar, 1/2 c. icing Sugar, (throw these into my mini chopper for a couple of minutes to process finely), 3 1/2 c. flour & 3/4 c. cornstarch (pre-sift these 2 together). I always use my Mix Master Beaters to make this.. I whip the butter on high for 3 - 5 min, then add the sugar and continue whipping until combined and then gradually add the flour/cornstarch mix. Spread into pans lined with parchment paper about 1/4 inch thick, press firmly into pan, prick with fork and bake for aprox. 20 min. or until edges are turning brown. Cut as desired and allow to cool in pan. Today, I was making them purposely to use in a couple of other dessert I am going to be concocting. I am supposed to be saving them to be brushed with Irish Cream and/or Kahlua for these desserts however, I have devoured almost 1/2 of them already before I got them to the container. LOL.. they are very decadent and addicting dipped in Irish Cream and my teenage son is currently devouring the other 1/2 and is dipping them in Eggnog!! Needless to say.. we're both enjoying being snowed in today! Have a wonderful, safe holiday season & thank you for the great recipe!

3 users found this review helpful
Reviewed On: Dec. 19, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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