cook's profile


Emma
 
Home Town: Kansas City, Missouri, USA
Living In: Omaha, Nebraska, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Genealogy
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I like to cook. But, just as I enjoy planning a vacation almost as much as the actual trip, browsing for new recipes is half the fun of cooking.
My favorite things to cook
I suppose I love to bake the best...muffins, cookies and cakes. I took a series of Wilton cake decorating classes in the past which I have put to good use over the years, making special cakes for my family. I also love one pot meals, especially soup which I think is the ultimate comfort food
My favorite family cooking traditions
I grew up watching my Sicilian grandmother make many time consuming delicasies that could only be described as labors of love. Some of these my family and I are able to approximate today, but there are others such as the cookie she learned to make in her native town of Ragusa that require such elaborate measures that we admit defeat!
My cooking triumphs
I can generally scan a recipe and decide whether it's going to be a winner - literally. I've won several awards in the past for recipes submitted to local newspapers' cooking contests.
My cooking tragedies
There have been many (mostly minor) and there will be more! 'Nuf said!
Recipe Reviews 38 reviews
Cinnamon Ice Cream
This makes a deliciously smooth and creamy ice cream! The recipe calls for 2 and 1/2 cups of mixed cream products. Instead of 1 1/2 cup of half and half I used 2 cups. For the heavy cream, I substituted a half cup of 1% milk to bring the total amount of liquid to the required 2 and 1/2 cups. I saved a few calories and fat grams and still ended up with the creamiest home made ice cream ever. I love cinnamon, but felt that 1 teaspoon was plenty. This is so rich that a little really does go a long way. Think I'll try it tomorrow over some fresh sliced peaches.

0 users found this review helpful
Reviewed On: Aug. 14, 2009
Chicken Breasts in Caper Cream Sauce
This is such a wonderful recipe and pretty easy and quick to make too. I don't think that I used as much salt and spices as called for, but just sprinkled on probably about half as much. It still came out delightfully flavorful. I used fat free half and half because that's what I had on hand and I thickened the sauce with a bit of cornstarch. The sauce was very creamy. I believe the next time I make this, and I know there will be many next times, that I will decrease the fat to 1 T butter and 1 T olive oil. I did make changes to the recipe, but none that I feel compromise the taste or quality of the original. The changes were made mostly for dietary reasons. Super recipe!

0 users found this review helpful
Reviewed On: Aug. 13, 2009
Pasta with Pesto and Scallops
This one is going in my recipe folder. I also used my own home grown basil for pesto following another recipe from this site. I used a yellow pepper, substituted shrimp for the scallops and unfortunately had to use canned mushrooms because those were the ingredients that I had on hand. The taste was still divine, even taking into account the canned mushrooms.

0 users found this review helpful
Reviewed On: Jun. 24, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?