Member Since:
Feb. 2009
Cooking Level:
Expert
Cooking Interests:
Baking, Slow Cooking, Healthy, Quick & Easy, Gourmet
Hobbies:
Needlepoint, Gardening, Walking, Photography
My Contented "Kids"
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Was gourmet cook but suffered Brain Injury in 2000. Been struggling with cooking ever since, but have found success again -- it just takes a little longer to "whip" things up! Be interested in hearing from others with TBI who may or may not have come up against the same issues!!
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Black & White Heart Cookies
I did not care for this recipe!!! there's obviously NOT enough flour to make these roll-able, let alone transferable to baking sheet. Take your favorite sugar cookie recipe and dip in semi-sweet chocolate instead.
3 users found this review helpful
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Reviewed On:
Jul. 12, 2009
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Chocolate Cornstarch Pudding
(and a 1/2) If you're having trouble w/lumps, might I suggest the following: whisk together dry ingredients as directed. Then prior to putting on the heat, S-L-O-W-L-Y whisk in the milk... a little bit at a time (kinda like when you're making a roux). The "thick mass" thrashing around in the pot will eliminate all the lumps!
1 user found this review helpful
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Reviewed On:
May 10, 2009
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Creamy Swiss Chicken
I don't use cayenne & didn't have mustard seed or seasoned croutons, so I subbed Dijon Mustard and crushed up "stove top" type stuffing mix. Added a pinch of dill weed (as I usually do in any cream recipe) and we thought this was absolute FABULOUS!!Served w/Egg Noodles with the sauce over top and it was a hit in my home. Gone into my recipe box for future retrieval!!
0 users found this review helpful
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Reviewed On:
Mar. 13, 2009
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