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SNOWGARDENER
 
Living In: Watertown, New York, USA
Member Since: Dec. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Dessert
Hobbies: Gardening, Hiking/Camping, Camping, Reading Books, Wine Tasting
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Blueberry Pie
On Top of Whiteface
About this Cook
I'm primarily a gardener. I have moments when I like to cook. These occur mostly during our long northern winter. I am a good cook when I feel like cooking.
My favorite things to cook
Anything Mexican. I also like to use my slow cooker and bake.
My cooking triumphs
I guess the first time I made something that wowed was just after college when I made a vegetarian lasagna without a recipe to take to work for a party. Everyone absolutely loved it and couldn't believe a kid like me could cook something so amazing. I don't think I even got to taste it myself before it was gone. Of course, I've never been able to make it again so well.
Recipe Reviews 7 reviews
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Spinach and Mushroom Quesadillas
I thought this was excellent, especially because it used ingredients that I wouldn't normally think of using in quesadillas. I made a couple minor changes. I marinated the mushrooms with the garlic in about 1/4 cup of balsalmic vinegar for 1/2 hour, then sauteed that all with olive oil instead of butter. They were delicious! I would have served them with guacamole but I was out of avacados. We ate them just with salsa.

1 user found this review helpful
Reviewed On: May 16, 2009
White Chili IV
This was a very good base for White Chili. I did make it my own way, as most of us do. Here are my alterations: I used 2 cans of white kidney beans; I omitted the wine, rosemary, red bell pepper, green onion, mushrooms and bay leaves; I added a can of cream of mushroom soup and a lot of frozen corn. And I coated the chicken in flour and corn starch before browning. That helps to thicken up the stew and keeps the chicken nice and tender.

0 users found this review helpful
Reviewed On: Jan. 30, 2009
Mama D's Italian Bread
This is a very good recipe for Italian bread. I do have a couple of suggestions. I do not break the dough apart until after the second punch down. Rather than misting the tops with water during baking, I spray them with a little mist of cooking spray. It browns the tops nicely. Also, cooking for 1 hour is far too long. The first time I made this bread I naively trusted the cooking time listed, set the timer, and went about doing other things. I only realized there was a problem when the fire alarm went off. 30 minutes at 450ยบ is quite adequate.

1 user found this review helpful
Reviewed On: Nov. 9, 2008
 
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