cook's profile


HannahB
 
Living In: Fort Worth, Texas, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Music
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About this Cook
I am married WITHOUT children right now. I hope to have some soon. I am by no means a chef but I like to think that I'm a pretty good cook so far. I try to make everything from scratch even though it might not work out too well at first, but I'm eager to learn.
My favorite things to cook
Baked Potato soup, Chicken Alfredo, Home made mashed potatos & Chilaquiles.
My favorite family cooking traditions
I don't have too many family cooking traditions.
My cooking triumphs
I have mastered Baked Potato Soup!!!!
My cooking tragedies
Pancakes from scratch (don't ask) LOL!
Recipe Reviews 29 reviews
Shepherd's Pie VI
Bravo bravo bravo!! This was fantastic. I followed the recipe's ingredients as is, except for adding minced garlic and celery. I also opted to chop the carrots (instead of boiling and mashing), celery and onions/garlic and sauted them all together with the meat. As for the potatos, the only thing I added was some heavy cream to make them creamier. After it came out of the oven, I served it with green beans and toast. PERFECTION!! KUDO'S TO THE CHEF'S CREATION!

0 users found this review helpful
Reviewed On: Nov. 22, 2009
Pumpkin Cheesecake in a Gingersnap Crust
If I could give this recipe 6 stars, I would! Omg, this was fabulous. I have to say that I didn't take the time to get gingersnaps or nuts, so I made my own graham cracker crust. Even with that change, the cheesecake was great. Everyone who ate it was blown away and I will SURELY make this again in the future. One more thing, I didn't have any "maple" syrup so I just used the plain old pancake/waffel syrup I had in my pantry and I couldn't tell the difference, it came out fine. All in all, this will be a family tradition from now on every Fall!!

2 users found this review helpful
Reviewed On: Nov. 15, 2009
Asian Lettuce Wraps
I had lettuce wraps several times at a popular Asian restaurant but had never made them myself til I found this recipe. I must say that it was so yummy! I was a little taken back by the fact that it called for ground beef because I had only eaten the kind with chicken but I decided to follow the recipes advice snd used it anyway. I wad pleasantly surprised at how good it was but I think I will try chicken or pork as well. The only changes I made were omitting the water chesnuts and substituted ground Ginger for the pickled Ginger. When the meat was spiced and done, I turned off the fire and added half a package of rainbow salad (red/white cabbage, carrots and broccoli) to add some crunch. I served it with some white Jasmin rice to complete the meal. I must say that my husband was impressed and raved over it! We will have this again!

0 users found this review helpful
Reviewed On: Oct. 29, 2009
 
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