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Living In:
Member Since:
Sep. 2007
Cooking Level:
Intermediate
Cooking Interests:
Mexican, Italian
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I remember making cookies for dad for Christmas at 7 and by 12 I was baking rolls for mom's presents, since she really liked my aunt's homemade rolls. I stopped cooking while in high school/college because other things interfered and only recently started up again because I started trying to weed high fructose corn syrup out of my life--something that's a lot easier to do when you make your food from scratch.
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Frying Pan Cookies
We wound up nicknaming these Crisp Rice Treats for Grown-Ups because of the wonderful rum flavor (used Captain Morgan) along with the texture we remember from childhood crisp rice treats. Delicious and a pretty big hit with our cookie share who liked the unusual treat. (didn't use the coconut)
1 user found this review helpful
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Reviewed On:
Jun. 11, 2011
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Brandied Candied Sweet Potatoes
I like brandy, I like brown sugar, and I'll eat sweet potatoes if I have to. This recipe actually made me look FORWARD to eating sweet potatoes (and the leftovers) because it smelled so good while it was cooking. Made it mainly for my husband & father (who both like sweet potatoes) for the holidays & I think I ate more of it than they did! This recipe can be a little sweet to some people, but with a turkey dinner it's fabulous.
2 users found this review helpful
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Reviewed On:
Jun. 11, 2011
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Stinging Nettle Soup
We made a half batch of this, close to how it's written. Had 1/2 lb of nettles, but since we wound up with more than 2 cups of chicken broth (the can we had was around 20-22 oz), I used the full 1/4 cup of rice and the whole medium onion to thicken it a bit.
This is a nice, simple recipe which has an unexpected depth of flavor. It made our first experience with actually EATING stinging nettles (rather than simply getting stung by them) a very good one. We'll definitely make this again!
1 user found this review helpful
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Reviewed On:
Jun. 11, 2011
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