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Fern
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Home Town: North Bend, Oregon, USA
Living In: Rupert, Idaho, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Needlepoint, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Happy Easter!
About this Cook
I'm Italian
My favorite things to cook
everything
My favorite family cooking traditions
Christmas Eve dinners
My cooking triumphs
turkey in a brown paper bag
My cooking tragedies
"The fruitsalad that rolled down the hill" or, 'If they don't ask, we don't tell"
Recipe Reviews 2 reviews
See All Reviews 
Creamy PHILADELPHIA Penne Pasta with Chicken
Took this to a church board meeting and it was a hit! One member is allergic to peppers, so I used some shredded carrot for color. Also used canned evaporated milk to enhance creaminess. Spiced it up a little w/ granulated garlic and a bit more rosemary and a few more olives than called for. Used a mix of boneless breats and thigh meat to save cost and add moisture. Very tasty. Held up well on the buffett!

8 users found this review helpful
Reviewed On: Jun. 3, 2009
Spicy Cabbage Kimchi
Made 2 batches, the first exactly as the recipe instructed except that I used regular crushed hot peppers as I could not find the Korean sort. Most grocery stores with an asian section now carry fish sauce, though it is generallt labled "Thai" fish sauce. Even after much rinsing of the cabbage this recipe was so salty that if any fermentation took place the tingle was lost in the brine. So then... I took the advice of another reviewer and cut the salt in half. This still drew out the water beautifully. I also like a bit more ginger in my Kimchi, so I omitted the ground ginger and added 2 (1") pieces of sliced dried ginger and 2 Tbsp of diced crystalized (candied/ sugared) ginger. Also added a Tbsp of whole black peppercorns. After 4 days in the closet and a day in the 'fridge the Kimchee was bubbly and yummy! This was very easy to make, and the ingredients are inexpensive. I won't be going back to the jar stuff from the grocery store! I understand every Korean Kimchi maker has his/her secret recipe, so just keep adjusting yours until you find what you like!

15 users found this review helpful
Reviewed On: Apr. 23, 2009
 
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