cook's profile


Laura
 
Living In: Wasaga Beach, Ontario, Canada
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Gardening, Camping, Biking, Walking, Fishing, Reading Books, Music, Painting/Drawing
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About this Cook
This old farm girl now must live in a small town - first time in my life I live on a street, and in a house with a number instead of looking like I reside in one of those green mail boxes on the corner or at the end of the driveway. Love doing and admiring stained glass, and hope to have enough time in my retirement to finish that room of various unfinished projects that have accumulated over the years. Love cooking, baking, grilling and, of course, eating. Have joined the local Y to try and offset my indulgences.
My favorite things to cook
Anything on the BBQ. My Italian background slightly dominates my cooking. Desserts are my specialty, especially anything with chocolate. I have a cartoon on my fridge depicting a dog being scolded just after having devoured a sampler box of chocolates, and the caption reads "Chocolate - the OTHER dark meat". Seems I have adopted this philosophy. Am trying to cook healthier and love fresh fruits and veggies. I don't buy fast foods or quick prefrozen food items. My husband won't eat any fruit unless it's part of a pie or cheesecake - I didn't train him that way. Am a chronic recipe collector - books, clip-outs, family favourites - I will never live long enough to try them all.
My favorite family cooking traditions
Getting together to enjoy a meal cooked by everyone either pot-luck or gathered in the kitchen for an impromptu meal or on the deck for a BBQ. If I know someone's coming over, I take so much time to plan that perfect meal I don't enjoy myself as much as if it had been simply friends dropping in for "this is what we're having, folks".
My cooking triumphs
Not enough to mention.
My cooking tragedies
Too many to mention. I could confess to flipping a dozen butter tarts off the oven shelf upside down on the carpeted kitchen floor, or the many dishes with omitted items or variations which were disastrous.
Recipe Reviews 9 reviews
Mushroom Sauce Baked Pork Chops
This recipe is scrumptious. Definitely not bland with freshly ground pepper. Made no major changes. I shook some salt & all pepper & onion powder on chops before frying so cut down on a lot of salt. I sliced the onions because they look better when browned. I added 1/4 lb. fresh sliced mushrooms to onions just before they finished cooking. I used 10" square corningware dish and put dry layered sliced potatoes into oven (covered) while I browned onions and chops. The soup and milk I mixed together and heated it with onion mixture until boiling so part of total cooking time was not needed to heat up the sauce. I removed top 2 layers of potatoes and put a bit of sauce between & then finished as instructed. 1 hour total cooking time was sufficient. Will definitely make again.

0 users found this review helpful
Reviewed On: Oct. 18, 2009
Green Tomato Relish
I used green grape/cherry tomatoes. Wasn't sure whether celery seed was grey or large yellow type called French Celery Seed so used as much French Seed as I had & made up rest with grey one (labels referred to both as "whole"). I wanted lots of jars so added 4 c. of cabbage as in other recipes, which I put through the chopper. I hand-chopped peppers though, and left sugar at 5 cups. Don't do as I did putting vinegar, sugar and spices in pot & then dumping drained veggies on top an hour later - sugar was cemented to bottom. Draining prevents lengthy boiling. I cooked it until peppers turned lighter in colour - more than 5 min. Was still somewhat watery & colourless so made a paste of 1/2 c. flour, 1/2 to 1 tsp. green food colouring and 1/2 c. vinegar (next time I will cut back on the original amount of vinegar by 1/2 c. to accommodate)and mix to a smooth paste. Strain it into a 2 or 4 c. measuring cup, mashing it in strainer with spoon to remove any lumps, and add as much hot relish to fill cup, stirring constantly, then add very slowly back into the hot relish, stirring constantly until relish reboils and thickens ever so slightly. Cook 5 minutes more. I am probably going to get into trouble for saying this next part but I never water process anything hot-packed because jars, lids and contents are already boiling and whenever I water process I have always had my seals burst & contents boil out.

1 user found this review helpful
Reviewed On: Oct. 16, 2009
Krissy's Best Ever Corn Muffins
I was not dissapointed in the result however way too sweet for me so I will reduce the sugar next time to 1/3 cup. I also increased the baking powder to 1 tsp. because I had to melt my sugary honey and was concerned that I had activated the leavening prematurely. I made them in my extra-deep muffin tin (generous amount of batter)and they puffed up beautifully. I really like high fluffy muffins. The honey positively perked up the flavour. Will definitely make again and again. Thanks Krissy!

0 users found this review helpful
Reviewed On: Sep. 23, 2009
 
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