Michele Profile - Allrecipes.com (1513980)


Home Town:
Living In: Eugene, Oregon, USA
Member Since: Jun. 2003
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Music, Wine Tasting
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Thai Peanut Salad
About this Cook
My cooking tragedies
My husband LOVES pumpkin pie so, our first Thanksgiving together, I set out to make him one. As a new cook, I decided to choose a pie recipe from a popular gourmet cooking magazine to ensure that it was the best pie he'd ever had. The recipe made 2 pies, one to take to Thanksgiving and one for him, perfect! . As I navigated my way through the recipe, I came to an ingredient I hadn't expected - 2 TBSP of fresh ground black pepper. Hmm, pepper, really? Well, I thought, OK they MUST know what they are talking about, so in went 2 TBSP's of pepper. Normally, the spices in pumpkin pie leave the pie a bit speckled, but these were REALLY speckled. I will never forget the look on his face when he tasted the pie I made just for him! Definitely NOT the best pie he'd ever tasted and, nearly 20 years later, still teases me about it; I can't make a pie without being reminded to leave out the black pepper. I learned a valuable lesson that day, ALWAYS trust your instincts in the kitchen.
Recipe Reviews 22 reviews
Strawberry Cake II
Followed the directions exactly. The cake was cooked through, but sunk immediately after taking them out of the oven. The texture was funky, maybe because of the jello? Would very much not recommend this recipe.

2 users found this review helpful
Reviewed On: Oct. 8, 2011
Simple Whole Roasted Chicken
Wow! I had given up on roasting my own chicken because they always ended up over cooked, dry and pretty unremarkable. After trying this recipe, I am amazed; this was the best roasted chicken I have ever made - the flavors are very unusual, but work nicely, and the chicken was so perfectly cooked and moist, I will definitely be making this again. I followed others' recommendations and increased the amount of seasoning used (doubled), as my chicken was also much larger than the 4lbs recommended, I had to add time to the end (added 15 minutes) and my 6 lb chicken was perfectly cooked after resting for 20 minutes. I just finished a salad using the leftover chicken and it was still so moist and flavorful. I highly recommend this recipe to others who, like me, have struggled with roasting chickens and challenge them to give it another try – I don’t think you’ll be disappointed!

3 users found this review helpful
Reviewed On: Sep. 15, 2010
Lana's Sweet and Sour Meatballs
What a great, versatile dish. Because I knew I'd be in a hurry, I used pre-made chicken meatballs ( but can imagine it would be that much better with homemade). I also did nearly everything ahead of time - chopped veggies (but added extra: carrots, red bell pepper, red onion and celery), made the sauce, and stored everything in the refrigerator. When I got home from work, I started some rice in the rice-cooker, and stir-fried everything in the wok; started with the veggies, added the meatballs and then finished cooking through by boiling the sauce in the wok. This was a huge hit and reheats well. I felt the cornstarch ratio was a little high, but my husband liked the thick sauce, so I think it's a matter of taste.

0 users found this review helpful
Reviewed On: Mar. 28, 2010
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