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Gyress
 
Living In: Seattle, Washington, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Reading Books
Recipe Box 2 recipes
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About this Cook
I am a foodie! I love to cook! I love the challenge of making 'what you have available in your refrigerator, cupboard and pantry' then creating a new dish. I do not normally go by the ingredients given, I do add: lil' bit of dis' n' lil' bit of dat and THAT is my secret recipe!
My favorite things to cook
I have a lot! Salsbury Steak, Smothered Pork Chops, Fried Rice, Spaghetti Sauce, Sukiyaki Mix, Grilled, Baked or Steamed Fish, Traditional and Eggplant Lasagna, Vegetable Rice, War Soup, etc. to name a few.
My favorite family cooking traditions
My Father's Curry Stuffing with Turkey Giblets Gravy (lots of garlic and onions!).
My cooking triumphs
...and still continuing
My cooking tragedies
In the beginning...
Recipe Reviews 2 reviews
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Mock Tuna Salad
This tasted more like egg salad than tuna. My boyfriend did not like garbanzo beans until I made this mock salad. He ate this with crackers and it was a perfect snack! I made this with garlic dill pickles, spicy mustard, mayo, and onions - like I make my tuna sandwich. Definately, you'll get a work out by smashing those garbanzo beans if you don't have a food processor. Pastry blender will do the job.

0 users found this review helpful
Reviewed On: Jan. 8, 2009
Spiced Butternut Squash Muffins
I used left over acorn squash. This was a GREAT and delicious recipe with a little change added. I used 1/2c sugar and 1/4c of brown sugar, added 1/4t of baking soda. I did not have the spices available, so I used Chinese 5-Spice. Lo n' behold, IT WORKED! I had baked the muffins at 375 degrees for 30 minutes. This is not a light and fluffy muffin. It is mushy on the inside when it comes right out of the oven, but when it cools it becomes dense and regular type muffin inside. When I make and have left over squash, I will make this again.

0 users found this review helpful
Reviewed On: Jan. 7, 2009
 
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