cook's profile


chellebelle
 
Living In: Olympia, Washington, USA
Member Since: Mar. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Southern, Healthy, Dessert, Quick & Easy
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Ready for the rain!
Rainy
Happy New Year
Merry Christmas
About this Cook
Allrecipes.com is the best! I've always collected recipes, but the opportunity to read about other cook's successes and failures with a recipe in the "reviews" section is SO helpful. Even if I find a recipe elsewhere, I will see if it is on Allrecipes.com so I can see how other cooks did with it. It has reduced my kitchen failures immensely. I really appreciate the other Allrecipes users who take the time to give helpful information about their experiences with a recipe. And it gives me a good chuckle (and shake of the head) to read the ones where a reviewer changed practically every ingredient and didn't follow the instructions but gave the *recipe* a bad rating or those who changed literally everything about a recipe but then give it a 5-star rating.
My favorite things to cook
I especially enjoy making desserts and appetizers to share with friends. At home, I make an effort to try a new recipe at a meal at least once a week.
My favorite family cooking traditions
My brother-in-law would boycott Christmas if I didn't bring a pan of Quick and Easy Monkey Bread for Christmas morning (he calls it "The Thing".) It makes me happy that something I make is so appreciated.
My cooking triumphs
I think I was most proud the first times I managed to get a traditional roast beef or roast turkey dinner on the table with everything ready at the same time. Timing the mashed potatoes, the meat and all of the other dishes is a challenge! I am also proud to have had some of my favorite recipes published on Allrecipes.com and have them well received. It would be depressing to see a lot of people say "yuck!" about something I submitted.
My cooking tragedies
Let's not go there! I have tried plenty of recipes that looked good on paper but just didn't turn out. My husband's favorite moniker for failed casseroles is "boat-anchor special." Here is my rating system for recipes on this site: 5 stars - Excellent, I will make this recipe again and again. 4 stars - Good, solid recipe that I would recommend to others. 3 stars - Decent, not a huge hit. 2 stars - Maybe somebody else would like this. I didn't. 1 star - Has major problems. I don't recommend it.
Recipe Reviews 572 reviews
Broccoli Cheese Soup VI
This recipe is a good starting point but I wouldn't have liked it if I'd stopped where the recipe instructions did! It needs pureed to meet my expectations of broccoli cheese soup. To include that step, I added the broccoli to the broth/flour mixture but waited to add the cream and the cheese. Once the broccoli was tender, I scooped it into my blender with a slotted spoon and added some of the liquid and zipped it up until smooth and returned it to my pan. Then I added the cream and cheese. I agree with those who say it needs more cheese, I added probably double the amount (until I could taste it in the soup). Depending on your broth, you will definitely need to add salt as well.

0 users found this review helpful
Reviewed On: Oct. 4, 2009
Butter Meltaways
These are seriously addictive cookies. I first had them as a kid at a great Aunt's home and we've always called them Auntie Edna's cookies. They defy description, crisp but delicate and tender... melt-in-your-mouth is not an exaggeration. For even more delicacy, you can use all powdered sugar. And in spite of the recipe submitter's cautioning, you can use shortening instead of butter, the flavor is plainer and you definitely need 1/4 tsp of salt and a tsp of vanilla when there's not butter for flavor, but the texture is fabulous. Roll chilled dough in balls and press down with the bottom of a sugar dipped juice glass for perfectly shaped cookies.

1 user found this review helpful
Reviewed On: Aug. 24, 2009
Quiche Lorraine II
I really enjoyed this quiche, but it takes some time, quite a lot more than the recipe indicates. All the quiches I've made in the past you just poured the egg/milk mixture in on the filling ingredients and popped it in the oven. With this recipe, I spent at least 30 minutes at the stove just stirring the custard until it began to thicken and I was starting to think it NEVER was going to show signs of thickening! I used more than 1/3 cup of ham, that sounded like way too little, I probably used about a cup of diced ham (from a ham steak), which I browned in a skillet until all the excess water cooked out of it (it would have left my quiche pretty runny if I hadn't done that). I also added some sauteed mushrooms. I had maybe 1/2 cup more egg mixture than would fit in the crust because of the extra filling ingredients. The 30 minute cook time was perfect, I had brown crust and the egg filling was set. You do really have to spend some time cooking that filling on the stove over low heat though to get it to the point that it's beginning to thicken. I am not entirely sure that the result was worth the extra effort, but it was a very nice textured quiche.

0 users found this review helpful
Reviewed On: Aug. 22, 2009
 
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About me: Previously known as LynnInTokyo, I've just moved… MORE
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