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SEWVERYTALL
 
Living In: Lincoln, Nebraska, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Needlepoint, Gardening, Biking, Photography, Music, Genealogy, Painting/Drawing
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Ardis aka SewVeryTall
About this Cook
I'm 6'4" tall and I love to make all sorts of things besides edibles...design clothing, shoes, hats, purses, quilts, home dec. and more. Also like to work with beads, wood, leather, paper, paint and too many to list them all here :)
My favorite things to cook
Nice homemade soups, and experimenting with unusual whole grains lately. I like to make the old favorites and try out new recipes.
My favorite family cooking traditions
Western European heritage.
My cooking triumphs
Won first place in a cookie contest when I copied a German store-bought cookie [by trial and error]. I had done the copying for myself, because the cookies were so good. Winning $1,000.00 and a microwave in the contest was a really nice bonus :)
Recipe Reviews 17 reviews
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Chocolate Liqueur Souffles
It would really help to know what size ramekins are needed. Also, you never said what to do with the chocolate chips. I wonder if this recipe can be made in one large souffle dish, and if so, what size? Feb.10 Update...thanks for telling the ramekins size, David's Chimpy! I also used a little intuition and removed "of the raspberry" from your statement about the chocolate chips, to understand what you meant. I think you're correct and the melted chocolate chips are to be drizzled in the bottom of the ramekins, along with the optional raspberry in each.

3 users found this review helpful
Reviewed On: Feb. 3, 2009
Anise Bread
It would sure help to know the size of these "three small loaf pans". I have regular size and individual size [mini] loaf pans, but I don't know what small really means.

2 users found this review helpful
Reviewed On: Jan. 16, 2009
Simple Chicken and Noodles
With really old-time recipes comes the good and the bad. Homemade noodles are very very good. The bad part is, these cooks didn't know...or didn't have...the things that make a dish like this excellent. I would never make this without adding onion, celery, black pepper, and thyme...and usually carrots too. These things make the broth taste like a million bucks. So if you're putting the considerable time into making this, it's definitely worth a few more minutes to chop some veggies...and it's better for you. Oh, and for those watching their fat intake, just skim any fat off the top with a big spoon, and discard it.

4 users found this review helpful
Reviewed On: Jan. 4, 2009
 
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