cook's profile


MommyFromSeattle
 
Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Jul. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Fishing, Photography, Reading Books, Music
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About this Cook
I'm a full-time Mom of two kids under 6. I live in the Seattle area and an avid cook and baker.
My favorite things to cook
Dessert, dessert, dessert owed to my huge sweet tooth. Desserts is a meal in my family. I bake almost every day - either bread or a dessert. My cookie jar is NEVER empty.
My favorite family cooking traditions
Watching 3 generations of women in my family cook for a holiday or party. One of these days I'll actually help!
My cooking triumphs
Making Cream Puffs, the perfect Prime Rib Roast and homemade Coconut Cake.
My cooking tragedies
Simple meals like Pork Chops and Pot Roast I can never get right!
Recipe Reviews 178 reviews
Ninety Minute Cinnamon Rolls
AMAZINGLY easy and tender! I've made quite a few recipes and this one is the best and easiest so far. Don't let the 90 minutes scare you - it tastes just a good and gooey as the longer versions out there. Other doughs are usually harder to roll out and shrink back, but this dough rolls out so easily and keeps it's shape. The end results are a tender, moist, gooey cinnamon roll. Definitely bake in a 13x9 for moister rolls. I did brush the rolls with butter before baking and it creates an extra layer of moistness. Nothing better than eating these with cream cheese frosting. Will be my master recipe.

0 users found this review helpful
Reviewed On: Oct. 27, 2009
Vietnamese Lemon Grass Chicken Curry
I'm the recipe owner, but wanted to add that you can use boneless, skinless chicken thighs in this recipe or chicken breasts. For the breasts, don't cook the chicken as long. It's a quick, flavorful, easy recipe.

3 users found this review helpful
Reviewed On: Oct. 27, 2009
All American Roast Beef
This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big difference.

3 users found this review helpful
Reviewed On: Oct. 8, 2009
 
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