June Profile - Allrecipes.com (1936956)

cook's profile


Home Town: Los Angeles, California, USA
Living In: Oak Hill, Virginia, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Genealogy
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    By: Danielle Tarango
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Blog...  1 post
Feb. 11, 2012 6:55 pm 
Updated: Feb. 16, 2012 6:49 am
Well I have decided to talk about what happens when you become a supporting member here a little extra thing allrecipes choses not to tell you in advance. They use auto renewal so if your not careful you might get a surprise on your creditcard. Every other site in the world  lets you update… MORE
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From The Blog:  Blog this...
low fat garlic and artichoke canapes
low fat chicken chili
Rubarb cobbler
daughter's first cake
sweet potato pie
About this Cook
I grew up in Canoga Park California. I love to cook and I view food as a way to explore different cultures and a way for me a way to express myself artistically.
My favorite things to cook
My favorite things to cook are tamales, beens and rice. My favorite desserts to make are my own Rubarb cobbler recipe and my own sugar cookie recipe. I have to have a few secrets to pass on to my kids:)
My favorite family cooking traditions
making tamales, decorating cakes and sugar cookies to share as gifts and making a family cookbook of original recipes.
My cooking triumphs
Cooking everday is a triumph..
My cooking tragedies
Roasting my very first turkey. At a formal family dinner party I pulled out the guts bag from my beautiful turkey I was mortified to find it and never made that mistake again.
Recipe Reviews 17 reviews
Indian Relish
Vegan I think not white sugar is not vegan. This should be moved to the normal appetizer recipe section; especially as the poster lists cream cheese to to spread on the crackers for use with this sugar concoction:(

7 users found this review helpful
Reviewed On: Oct. 18, 2011
Kung Pao Chicken
This recipe was way too much work marking out the recipe and then figuring out the ratios. Not exactly what a busy lady was looking to do on a busy weeknight. Because of the poor formatting and the ratios being so far off I only rated this as 3 stars it was a simple idea that should have been simple to execute. I now have a great recipe "my own" and it tastes just like I get it at the restaurant. The crucial things to make this dish excellent adjust the ratios for everything especially the sugar not much but enough. Don’t use anything but red pepper paste you want to at least use 2 1/2 xs more then what the original poster used to give it that same hotness you would expect at a restaurant. Chili sauce is not the same thing. Use seasoned rice vinegar found in Asian markets this will elevate this dish to restaurant worthy. Use sweet mirin wine, use a wok leave the peanuts whole fry them first for at least 25 seconds with the garlic to start off the dish being careful not to burn the garlic or peanuts. Use the leftover marinade to thin the sauce when it starts to get to thick don't use water to thin the sauce. Anything from the raw chicken being in the marinade will be cooked away from the heat. End with adding the onions at the last 25 seconds they will be perfect. Use one pan preferably a wok it will save time.

5 users found this review helpful
Reviewed On: Aug. 26, 2011
Honey Mustard Dressing II
A excellent dressing for salad greens and chicken salad as well.

3 users found this review helpful
Reviewed On: Feb. 23, 2011

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