Spyce Profile - Allrecipes.com (1187692)


Home Town: Decatur, Illinois, USA
Living In: Waldorf, Maryland, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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Carnival Cabin Crab
Roast Sticky Chicken
Curry Powder
Cream Biscuits from Rosa's Kitchen
About this Cook
I come from a family of great cooks. Both my mom and stepmom were extraordinary cooks, and my dad was pretty good in the kitchen as well. I started cooking when I was 7 or 8 years old. My mom was a student in a culinary program that featured single topic cookbooks by Better Homes & Gardens. I used to pour over those books, which I still have, planning the dinner parties I would have in the future! I loved being in the kitchen learning how to duplicate the recipes that were enjoyed by all. My love for cooking continues to this day. I usually cook 4 or 5 times a week and always try a new recipe from my vast collection of recipes or cookbooks. I think I have over 200 cookbooks and have finally come to terms with the fact that I can't buy anymore because I don't have anywhere to put them! Since I have so many cooking resources, there's always something new being prepared in my kitchen, so I don't have a regular weekly rotation of recipes. I cook whatever sounds or looks good!
My favorite things to cook
I love to cook just about everything! It's probably easier and shorter to say what I don't like to cook and those tend to be recipes that use prepackaged, canned, or processed ingredients. For me, fresh is always better. I enjoy cooking with fresh herbs and veggies from my garden. The difference that fresh herbs make to a dish is amazing, and I like how I can get a entirely different taste by using a different herb in the same recipe. I love to grill, bake, roast, saute, steam, stir fry, fry, slow cook, braise, and manage to do just about all of them in one of the numerous cooking appliances that I own. Did I mention that in addition to collecting cookbooks and recipes, that I am also a cooking appliance and gadget junkie! I have enough countertop appliances to cook a full course meal without using the stovetop or oven!
My favorite family cooking traditions
My cooking tragedies
The only cooking disaster that I have had is one time trying to cut corners I made this dreadful green bean casserole that used canned cream of mushroom soup, canned green beans, and called for way to much thyme. It was really disgusting. I took one bite and threw all of it away and started over using my recipe that uses all fresh ingredients.
Recipe Reviews 62 reviews
Chef John's Peach Cobbler
I love peach cobbler. I normally make a rolled crust, but thought I would give this recipe a try. It's delicious! I used cinnamon instead of five spice powder. Some reviews say there was a lot of liquid in the pan after an hour. I baked mine for 50 minutes, and it was perfect. I think the type of dish used matters so use something similar to the one in the video.

9 users found this review helpful
Reviewed On: Jul. 5, 2013
Chef John's Meatless Meatballs
I've made these meatballs a couple of times. They are delicious with spaghetti and make a dynamite meatball sub! I used Quaker Old Fashioned Oats since that's the kind I had, and I used Panko bread crumbs. The video instructions say to cool the mushroom mixture after adding the oats. The written instructions above omits that step. I followed the video instructions and let the mixture cool to room temperature before adding the cheese and remaining ingredients.

44 users found this review helpful
Reviewed On: Jul. 1, 2013
Espinacas con Garbanzos (Spinach with Garbanzo Beans)
I really enjoyed this. I used fresh spinach and added it to the skillet last. I was out of cumin so I used a small pinch of the curry powder that I made from a personal recipe on this site (Bon Apetito). I served this with Fast Salmon with a Ginger Glaze (Chef John) and brown rice. Great recipe. I will add a pinch of red pepper flakes for a little heat the next time I make it.

4 users found this review helpful
Reviewed On: Feb. 8, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
Cooking Level: Expert
About me: I come from a family of great cooks. Both my… MORE
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