Megz Profile - (18125422)


Home Town:
Living In:
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
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About this Cook
I recently developed a dairy allergy and modify all my favorite recipes to show how I've prepared them. This year's projects: 1)Learn Indian spices. 2)Grill at least once a week (weather permitting in MN...) 3)Cook more dishes including fruit
My favorite things to cook
I love food from all over the world and am lucky to have a well stocked grocery store and can get just about any ingredient I want. I am a sucker for sauces and will try to put sauce on everything! In my regular meal rotation I have Thai curry, enchiladas, breakfast burritos, shrimp (coconut if I can convince the boyfriend) and anything including roasted red peppers.
My favorite family cooking traditions
Sunday cooking day! We get together and start our day with omelets and bloody marys, then prep and make something delicious for dinner. Usually this turns into making three or four whole meals and we are set for lunch all week too! The whole family hangs out and has a great time.
My cooking triumphs
Chocolate Cheesecake II. Unbelievable. My dairy free version fooled everyone I served it to!
My cooking tragedies
It took me a long time to learn how to cook without any dairy products. One of my first attempts at mac and 'cheeze' was just awful - I threw out the whole pan!
Recipe Reviews 9 reviews
Strawberry Cheese Pie
This one is a keeper. I took the advice of another reviewer and used a purchased shortbread crust. I also added a few extra almonds in the cream mix, but only because I bought too many. It did end up a little watery after chilling, but I just poured it off and it didn't seem to affect the pie at all. I placed a folded paper towel in the tin after serving a few pieces to soak up any extra that would form (so the crust wouldn't soak it up instead) and that seemed to work. Don't be shy with the strawberries on top, you want enough to balance the cream.

0 users found this review helpful
Reviewed On: Aug. 2, 2014
Chocolate Cheesecake II
Excellent! I am dairy free (allergy) and I made this with Earth Balance butter, Silk creamer, Tofutti cream cheese, and oreo cookie crumbs. I'd followed other reviews and used only 3/4 cup of chips in the topping and added fresh raspberries while the topping was still runny so they'd stick when chilled. This turned out great! Co-workers had no idea I'd made it dairy free! I would recommend using a water bath in the oven to avoid cracking and make sure your eggs and cream cheese are at room temp before starting! Great recipe, I will definitely make this again. Thanks Diane!

4 users found this review helpful
Reviewed On: Jan. 31, 2012
Cold Macaroni and Tuna Salad
This was a great starter recipe. I added green onions and celery for flavor and crunch, and just a bit of garlic salt. Use enough mayo for the consistency you want - not an exact science. I found out the hard way that it's better to use smaller noodles! Mini-shells or rings work best. A tip for eggs if you're not a seasoned veteran: Use older eggs (they're easier to peel), put them in cold water, then put the pot with the eggs on the stove. Once it boils, simmer 1 minute, cover, and remove from heat. Let sit 15 minutes then put them in cold water to stop cooking. You can't go wrong!

10 users found this review helpful
Reviewed On: Mar. 19, 2011

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