cook's profile


Callie
 
Home Town: White Plains, New York, USA
Living In: Antioch, California, USA
Member Since: Apr. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Southern, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Camping, Boating, Walking, Reading Books
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About this Cook
My life could be a sit-com. I teach junior high. I have 2 teenage boys, the older son's friends as semi-permanent houseguests, 2 dogs, 2 guinea pigs, a dwarf hamster, a large rabbit, and a box turtle. My husband works out of the house. Mayhem and hilarity ensue.
My favorite things to cook
Anything that looks appealing. I have been doing a lot of grilling, lately, so I am into marinades.
My favorite family cooking traditions
Unfortunately, neither of my parents knew how to cook. We ate the things they invented. The descriptions of some of the things they made are not fit to print on a cooking website.
My cooking triumphs
I belong to a gourmet cooking club, and often my dishes are the group's favorite. I don't gloat, but it makes me feel good inside.
My cooking tragedies
I don't have too many, but when I do, my family is very understanding. "No one hits a home run every time", my husband will say, as I call for takeout.
Recipe Reviews 21 reviews
Gypsy Soup
This was very good and teenager-approved. I used canned tomatoes instead of fresh and salt instead of tamari.

0 users found this review helpful
Reviewed On: Oct. 31, 2009
Microwave Bread and Butter Pickles
I followed the recipe as written, using Splenda instead of sugar. The cucumbers and onions came out yellow, which was ok, except it did not look like the picture. The cucumber itself was soft and limp, but the ONIONS were delicious. This is my new pickled onion recipe.

0 users found this review helpful
Reviewed On: Oct. 26, 2009
Country Apple Dumplings
These were wonderful. My taste-testers didn't have enough thumbs to point up. I used diet 7-up, which tasted fine, but I think that in the future I will remove the cooked dumplings and thicken the sauce a bit before serving. What I especially liked that although some of the dough ripped a little, it didn't matter.

0 users found this review helpful
Reviewed On: Oct. 4, 2009
 
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