cook's profile


thadiusspade
 
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Member Since: Mar. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
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About this Cook
I am a mother of one, karate student, beader, gamer, aspiring cook and many other things not coming to mind right now.
My favorite family cooking traditions
My husband and I have been cooking the Thanksgiving meal for several years now. Many of our family members are vegetarian, so we cook a non traditional meal, using a majority of traditional Thanksgiving foods. My favorite meal consisted of Tandoori naked chicken, curried mashed potatoes, spicy green beans, grilled corn on the cob and cranberry chutney.
My cooking tragedies
My biggest tragedy occurred when I tried to make brownies, only to discover that I had no white flower. In case any one was wondering, wheat flour does not make a good brownie.
Recipe Reviews 9 reviews
Cajun Shrimp Orecchiette
Wow. This was awesome. My husband loved this and said we should have it weekly. I used half butter and half olive oil for the fat, and maybe put in a bit less than what the recipe called for. I used the Creole Seasoning Blend by Joslyn from this site. I doubled the amount of creole/cajun seasoning and halved the amount of black pepper.

0 users found this review helpful
Reviewed On: Jan. 17, 2010
Eileen's Spicy Gingerbread Men
With the exception of blackstrap molasses (which I used), I followed the recipe exactly. I agree that the amount of cloves should be cut in half. Other than that, I really enjoyed these cookies. I did let the dough refrigerate longer than called for. If you do the same, make sure the dough comes to room temperature before baking. Also, let the cookies sit on the cookie sheet a few minutes before removing. I was a bit too excited to try them and the first few cookies tore while removing them from the cookie sheet.

1 user found this review helpful
Reviewed On: Nov. 21, 2009
Caramel Apple Pork Chops
Wow. Just wow. I made this as written, except I didn't bake the pork chops. I sauteed the chops, took them out of the pan and made the sauce. After the apples reduced a bit, I returned the chops to the pan, turned the heat down and let the entire thing simmer for a bit. (I'm a sucker for a one skillet meal.) I served these with a veggie couscous (also a quick, one skillet dish.) My husband asked to me put these into our menu rotation, a high compliment from him.

0 users found this review helpful
Reviewed On: Nov. 11, 2009
 
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