cook's profile


branchan
 
Home Town: Phoenix, Arizona, USA
Living In: Columbia, Missouri, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian
Hobbies: Knitting, Sewing, Reading Books
Pork Loin Rub
About this Cook
College student and mother to one, very energetic toddler. Now that I've been responsible for preparing food for other human beings (I also cook for my live-in boyfriend), I've really honed my cooking skills.
My favorite things to cook
Pastas, soups, sweets...easy things that I can throw in a pot and ignore.
My favorite family cooking traditions
Huge holiday affairs where everyone helps. If you couldn't cook, you could at least peel potatoes!
My cooking triumphs
Murgh Makani (Indian Butter Chicken) from this website. It was my first attempt at Indian food and it turned out excellent!
My cooking tragedies
I cooked a "romantic" pork loin-chop dinner for a boyfriend once without realizing one of the chops (the one I served to him) had gone rancid. We broke up soon after but he wasn't my type anyway.
Recipe Reviews 35 reviews
Lemon Rosemary Salmon
Probably one of the best recipes on this site! The only thing I ever change is cooking time to accommodate the thickness of my fillets (10 minutes per inch), but other than that everything about this dish is perfect!

0 users found this review helpful
Reviewed On: Jul. 9, 2009
Chocolate Frozen Yogurt
I used sweetened condensed milk (didn't have evap milk), 1 cup yogurt, 3 tbs of cocoa, and 1/2 cup of chocolate chips. Omitted the sugar and the cornstarch because the condensed milk was sweet enough and thick enough. Using cornstarch to thicken the low-fat milk, though, is a really great idea and one I will probably use in the future :)

0 users found this review helpful
Reviewed On: Jun. 22, 2009
Italian Spaghetti Sauce with Meatballs
This was an amazing sauce! It is very flexible and can be added to or altered to fit individual tastes but the basic recipe is still 5-star. I used whole tomatoes but then crushed them with a potato masher. I added some fresh zucchini, carrots, and mushrooms with everything, simmered for about 45 minutes, then added the meatballs and simmered for another 30 minutes. I did puree some of the sauce to thicken the consistency (the zucchini made it a little watery) and served with parmesan and some fresh basil. Delicious!

0 users found this review helpful
Reviewed On: Jun. 22, 2009
 
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