cook's profile


LYNNERIE
 
Living In: West Allis, Wisconsin, USA
Member Since: Nov. 2004
Cooking Level: Expert
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Perfect for Bread Bowls
Shake the Kitchen: that's my game!
About this Cook
I am a Medical Interpreter by trade and a full time mother of two. I was born in Salt Lake City, UT and have lived in several states throughout the Midwest since. I now call Wisconsin home.
My favorite things to cook
My favorite thing is what I call "Shake the Kitchen", which is anything you make witch involves getting creative with what is on hand because you don't have the right ingredients for a real recipe. I am famous for cheesecake and any baked good, pretty much. I also love to dabble in ethnic cuisine such as curries, mexican food, and italian food.
My favorite family cooking traditions
Dad's Derby Pie on Thanksgiving (basically pecan pie with chocolate chips).
My cooking triumphs
I made 18 cheesecakes for my own wedding: four (6", 8", 10", and 12") for the display tiered cascade and fourteen more for the masses. We actually had a cheesecake bar with a choice of toppings: cherry, blueberry, caramel, and hot fudge. All 175 guests were raving. I still get requests for "the wedding cheesecake".
My cooking tragedies
Shake the Kitchen, though a fun game, is not always successful. I've made some pretty yucky concoctions in my time.
Recipe Reviews 30 reviews
Mediterranean Black Olive Bread
Ouch! This was some good bread. Really good crispy crust. I used those olives stuffed with garlic at Sam's. Mmmmmm.

0 users found this review helpful
Reviewed On: Jun. 3, 2009
Feta Chicken Salad
Nice, versatile recipe. I have also omitted the red pepper and added dried cranberries. They went very well with the Feta. I'll surely keep this as a base to play with.

1 user found this review helpful
Reviewed On: Mar. 30, 2009
Austrian Pancake
Mine didn't puff in the middle, but did nicely around the edges and uniformly in the middle. This recipe is AWESOME. My kids wolfed it down (they're 2 and 3). Definitely great in a cast iron skillet! UPDATE: I've made this recipe several times now and have found it works well with just milk (2 c. milk, no cream) and especially with canned milk. It's amazing, even in a pinch!

0 users found this review helpful
Reviewed On: Feb. 27, 2009
 
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