cook's profile


ande2994
 
Home Town: Minneapolis, Minnesota, USA
Living In: Chicago, Illinois, USA
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Italian, Quick & Easy
Hobbies: Biking, Photography, Music
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
In college, I enjoyed cooking for my friends. I didn't have many opportunities to cook for the last few years. Now I'm living alone and can't eat fast enough to make all of the recipies I want to try! I'm cooking one or two meals each weekend and eating the leftovers throughout the week, so I really enjoy recipies that reheat well.
My favorite things to cook
Anytime I have an opportunity to bake pumpkin bars, I do. Right now, I'm experimenting with a lot of new recipes.
My favorite family cooking traditions
This year, my mom gave me my Grandma's gingerbread cookie recipe. I've been waiting for a special occasion to try baking them myself for the first time.
My cooking triumphs
In college, I could make anything for my guy friends and they'd think it was sent from heaven because it didn't come from a box. I did make a mini Easter dinner in college for friends, with homemade au gratin potatoes and ham. That was a proud moment.
My cooking tragedies
I've learned never to try a new recipe on a crowd. You've got to have a very forgiving relationship before making someone a new recipe guinea pig!
Recipe Reviews 12 reviews
It's Chili by George!!
Agree with everyone -- an excellent starting point for personalizing chili. I added a 10oz. can of Rotel and subtracted 10oz. from the tomato juice. I used chili beans instead of pinto beans and brown sugar instead of white. I cooked in a crock pot and it was a bit runny, so I cooked with the lid off for the last hour or so, which helped thicken it up.

1 user found this review helpful
Reviewed On: Nov. 23, 2009
Baked Potato Soup
Great flavors! Just the right amount of spice in an often bland dish. The directions don't include baking the potatoes before including in the soup, but this is a KEY step! I'll be making this again, but I'll bake the potatoes first next time.

0 users found this review helpful
Reviewed On: Nov. 23, 2009
Flat Iron Steak and Spinach Salad
This was delicious! I couldn't find anything labeled "flat iron" at the grocery store, so I used flank steak. We seasoned the steak with some dry Italian dressing mix before cooking. We grilled on a George Foreman which worked but probably isn't recommended. There was almost no liquid left after taking the onions and peppers out of the skillet, so I just mixed wine with some additional dressing. I made double the recommended amount of dressing and would have still liked a bit more. Despite the generous portion of steak, it wasn't overly filling. Served two, plus biscuits, as a meal.

0 users found this review helpful
Reviewed On: Nov. 23, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?