cook's profile


CatLovesD
 
Home Town: Seattle, Washington, USA
Living In: Akron, Ohio, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean
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About this Cook
I'm a 29 year old Northwest girl, currently trapped in Akron Ohio where I am a slave to law school. I'm eagerly anticipating finishing school and moving home to Seattle this December. I have an amazing boyfriend there who loves my cooking and makes me smile every day (even from 2500 miles away!). I love meeting interesting people and enjoying life - looking forward to rejoining my friends and family in Washington, but will miss my lovely Ohio friends too. Cooking & baking are some of my favorite hobbies - especially trying new recipes. Unfortunately, during the past couple of years in school I haven't had a lot of time to cook here and my favorite taste-tester is across the country. Pretty soon I'll return to domestic bliss and lots of new recipes!
My favorite things to cook
Wow that's hard to narrow down - I love trying new things or finding a perfect recipe for a classic dish. I love cooking italian and mexican foods - the spicier the better. I also like marinading, grilling, and any recipe that give me leftovers to make new dishes things with - like whole roasted chicken or tri tip roasts. And all desserts - of course!
My favorite family cooking traditions
Holiday meals are always classic and memorable with my extended family - the usual pot-luck style where everyone brings their specialty. As far as my own traditions, my boyfriend and I like to have "happy hour" at home after work or on a weekend afternoon with appetizers that we would normally order at a restaurant like dips, quesadillas, nachos, wings, or potstickers. It's great because I get to try new recipes in small doses, use up leftovers, and have some fun quality time!
My cooking triumphs
Anytime someone loves a meal I cook, asks for a recipe, or specifically requests a certain dish! I also love that I am getting better and better at just throwing something together and having it turn out great - each new recipe I try helps with that skill!
My cooking tragedies
Cheese sauce - I haven't made one from scratch that isn't either too runny or too pasty. I usually stick to plain melted cheese or the stuff in a jar, but am still looking.
Recipe Reviews 35 reviews
Baked Ziti III
Different than I was expecting, but fantastic! After reading many reviews, I tossed the pasta in the sour cream, browned my ground beef with italian seasoning, salt, & pepper, used 1 jar of italian sausage spaghetti sauce & 1 jar of mushroom spaghetti sauce, and increased both cheeses by about 2 ounces. I made it all in 1 deep 9" x 13" pan and it barely fit. The result was very creamy, flavorful ziti - a ton of it! My husband and I ate it for 4 meals & still had nearly half a pan left. Next time I will try separating it into 2 smaller pans and maybe put some mozzarella on top (not just the parmesan) for a browned cheesy crust. Fantastic recipe!

0 users found this review helpful
Reviewed On: Nov. 13, 2009
Easy Shake and Bake Chicken
Excellent flavor with the addition of garlic powder & onion powder. Next time I'll try just butter spray & a cast iron skillet in the oven, because I ended up with soggier crust than I like. Still tasty!

0 users found this review helpful
Reviewed On: Nov. 9, 2009
Rempel Family Meatloaf
This was a nice change from standard tomato sauce/ketchup style meatloaf. I was short on a few ingredients, so had to change the recipe: only used 1 egg, used about 1/3 cup of half ketchup/half tomato sauce mix, added a couple teaspoons of worchesterchire and a dash of liquid smoke (per previous reviewer's suggestion), substituted a generous handful of steak seasoning, onion powder and garlic powder for the onion soup mix, and added about 1/4 cup more crackers. I put half the meatloaf in the pan, layered 4 slices of pepperjack on top, then added the rest of the meat. Topped with a tomato sauce/honey/worchesterchire glaze and baked 60 minutes. The result was a meatloaf that tasted cheesy, slightly spicy, and char broiled, and was more firm than traditional meatloaf. My husband doesn't like mushy tomato-y meatloaf, so he loved this. Overall, a great recipe to make as is or play with. Thanks Rempels!

0 users found this review helpful
Reviewed On: Nov. 3, 2009
 
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