cook's profile


Emily M.
 
Home Town:
Living In: Upland, California, USA
Member Since: Jun. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Southern, Dessert, Gourmet
Hobbies: Walking, Reading Books, Music
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Our Family Beach House in Mexico
Arkansas trip 2008
My kitty, Gwenny :)
About this Cook
I am a stay-at-home mama to 2 gorgeous girl's and the proud wife to an equally-gorgeous husband!
My favorite things to cook
I am great at soups and at stews. My favorite soup to make is my grandma's vegetarian vegetable soup and chicken soup. And my chicken salad is pretty darn tasty, too! I've also discovered that traditional foods seem to be my biggest hits, like beef stew and chicken fried steak.
My favorite family cooking traditions
I love to cook with my family during the holidays. All the hustle and bustle and digging up of old family recipes- I just love it.
My cooking triumphs
My Christmas fudge and buttery banana bread are my best and most notable triumphs.
My cooking tragedies
One year, I made a citrus cake for my dad and used the wrong kind of flour, so it all fell apart after I frosted it. I was only 13 at the time so I had a lot to learn!
Recipe Reviews 73 reviews
Hazelnut-Mushroom Pilaf
This is a wonderful side dish! It always turns out for me and is tasty and goes very well with just about anything. In fact, I'm making it tonight!

1 user found this review helpful
Reviewed On: Dec. 27, 2011
Classic Goulash
This is a good, basic recipe that can easily be tweaked to suit one's personal taste. I made the recipe as stated except I reduced the servings to 4 instead of 8 and I added green pepper, peas and corn for some color and a little more nutrition. The one thing that I noticed was that the Italian seasoning was too strong- it tasted more like spaghetti that I would have liked. Next time I will probably avoid that ingredient altogether and use some red wine and Worchestshire instead and lots of pepper.

1 user found this review helpful
Reviewed On: Nov. 16, 2011
Tangy Slow Cooker Pork Roast
Flavor-wise, this was a good recipe, but if I make it again, I will use a pork shoulder roast instead of a loin. My pork was somewhat dry and that disappointed me, as I was really looking forward to this dish. I am willing to try it again, though, but just with a cheaper cut of pork.

3 users found this review helpful
Reviewed On: Aug. 31, 2011
 
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