cook's profile


Chrissy's Class
 
Home Town: Pittsburgh, Pennsylvania, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Kids, Quick & Easy
Hobbies: Reading Books, Music, Painting/Drawing
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About this Cook
We are a class of 8 special needs young adults and 3 adults who enjoy trialing new recipes. We love the different tastes, smells and textures. It is one way we learn Science. We look at the ingredients as single components that change to create something completely different. Each treat is the end result of the students, mixing, chopping, heating, cooling and creating!
My favorite things to cook
We are open to any tasty recipes that come our way!
My favorite family cooking traditions
We cook every Wednesday and lure folks from the halls into our classroom. People also know we cook from "scratch" and can't wait to see what we are making next!
My cooking triumphs
We make new friends all the time since they cannot pass by our classroom without asking "What are you making? It smells so good!" Some folks ask "Can we come back when it is ready to eat?" Of course we say yes!
My cooking tragedies
Eggs are tricky- we drop them, squeeze them, smash them. Still eggs make recipes complete. They are amazing (just like the comercial says!)and we can relate to that- as we are "Amazing Kids"!
Recipe Reviews 70 reviews
Hamburgers and Ketchup Gravy
Crazy as it sounds, this wasn't half bad. We added worcestershire and made them as meatballs. It really helps to like ketchup a lot!

0 users found this review helpful
Reviewed On: Jun. 8, 2009
Reuben Casserole
This was a 5 according to tasters. It was tasty, cheesy and balanced flavor wise. It could have more/less of any of the ingredients to match your tastes. great comfort food.

0 users found this review helpful
Reviewed On: Jun. 8, 2009
Roast Beef with Coffee
The name threw some folks off, but once they tried it they liked it. We took the hint from a few others and marinated the roast in red wine vinegar (to tenderize) for 2 hours. We also used beef stock in place of the water.

0 users found this review helpful
Reviewed On: Jun. 8, 2009
 
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