cook's profile


londonrose
 
Home Town: Mishawaka, Indiana, USA
Living In: Highwood, Illinois, USA
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy, Gourmet
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About this Cook
I'm a mother of 3 girls and grandmother to 2 I love to cook and create recipes. I have been able to duplicate many meals after eatting them at restaurants and made them even better.... I cook for anyone and everyone and enjoy it very much.
My favorite things to cook
I love to cook anything with garlic...and cheese is also one of my fave I can cook Italian or simple easy great tasting meals always from scratch I do not used processed products and the only thing in my pantry is canned tomatoes or fruits or mushroom soup which in a pinch can be the beginning of a great sauce. I have an extensive herb and spice collections and love to use them always
My cooking triumphs
Duplicating meals from Italian to Thai...
My cooking tragedies
I set the oven on fire when I was melting butter for bake potatoes...this was years ago when microwaves were not in every household....
Recipe Reviews 8 reviews
Grandma Sal's Peach Kuchen
I don't know what I did wrong but it did not turn out. I even tried warm, with ice cream...but no....I give it 1 star for submitting it.

0 users found this review helpful
Reviewed On: Dec. 2, 2009
Frosted Banana Bars
AWSOME! ONLY THING I DID DIFFERENT WAS TO MAKE MY OWN FROSTING (I HATE ANYTHING PROCESSED) I USED 2 CUPS POWDERED SUGAR 1/2 CREAM CHEESE 1/2 STICK OF BUTTER APX. 1/4 C MILK. I MELTED BUTTER AND CREAM CHEESE IN MICROWAVE APX. 45 SECONDS AND ADDED TO THIS THE SUGAR AND THEN ADD MILK TO KEEP IT SLIGHTLY STIFF AND CUT A SMALL CORNOR OFF OF A SANDWICH BAG AND FILLED IT WITH THE FROSTING AND JUST DRIZZLED OR PIPED THE FROSTING ON IN A SQUIGGLY DESIGN IT LOOKS KIND OF FANCY AND DIFFERENT THAN FROSTING JUST SPREADED

2 users found this review helpful
Reviewed On: Aug. 28, 2009
Chocolate Zucchini Sheet Cake
AWSOME CAKE I HAVE BEEN OFFERED MONEY TO MAKE THIS FOR PEOPLE...THE TRICK TO MAKING THE CAKE NOT TO SOGGY IS TO DRAIN THE ZUCCHINI IN A STRAINER AFTER YOU HAVE PROCESSED IT IN THE FOOD CHOPPER I HAVE ALSO SUBED THE MILK IN THE CAKE WITH SOUR CREAM AND USE BUTTER INSTEAD OF OIL AND IT'S JUST AS AWESOME. AND I USE REGULAR WHOLE MILK IN THE FROSTING GREAT WAY TO USE UP THOSE FAT ZUCCHINI'S IN THE GARDEN.

3 users found this review helpful
Reviewed On: Aug. 28, 2009
 
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