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EVERETTMOM
 
Home Town: Wilmington, Delaware, USA
Living In: Richmond, Virginia, USA
Member Since: Jun. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Kids
Hobbies: Gardening, Reading Books, Music
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About this Cook
I enjoy cooking. With two young kids, I'm in the casserole mode right now, but every now and then I find time to cook something interesting. We like to call my 3 year old a 'foodie'. That kid will eat almost anything!
My favorite things to cook
Chocolate chip cookies, italian food, breakfast foods
My favorite family cooking traditions
My family loves cooking and eating. I remember making cookies with my grandparents at Christmas time. My mom's special mashed potatoes are awesome! I have a tiramisu that has become a family fave.
My cooking triumphs
My husband loves my chocolate chip cookies and homemade brownies.
My cooking tragedies
lots of crockpot tragedies. I still try out new things in the crockpot but I have to admit, it scares me a little.
Recipe Reviews 27 reviews
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Steakhouse Wheat Bread for the Bread Machine
I thought this recipe was really yummy and tasted a lot like the bread you get an Outback. I used 3/4 cup warm coffee instead of water and instant coffee. Also, I add 1/3 cup of honey and 1.5 T of sugar. I wanted it a little sweeter. It made a 1/2 loaf in my bread machine and it was very moist and tasty. My husband liked it with honey butter.

0 users found this review helpful
Reviewed On: Mar. 20, 2009
Burgundy Pork Tenderloin
This is a very good recipe. I used 1/2 wine, 1/2 beef broth, like other suggested and I used fresh garlic instead of powdered. I also cut up mushrooms and put them on top the loins while they were cooking. After they finished cooking, I poured everything into a saucepan, added 2 packets of gravy mix and brought it to a boil. It simmered for a couple minutes to thicken, and then I served it up with the pork, buttered noodles and spinach. Very yummy!

1 user found this review helpful
Reviewed On: Mar. 18, 2009
Creamy Chicken and Rice Soup
As the comments said, it's REALLY thick and very milky, so it may have been better to cut the roux in half and use more chicken broth instead of milk. It also has no flavor. I added a couple cloves of garlic, but just didn't seem to have enough taste. So I added some thyme and that seemed to work. This recipe makes enough for a small army, so I would suggest making half when you are first trying it.

0 users found this review helpful
Reviewed On: Mar. 16, 2009
 
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