cook's profile


Miki Stewart
 
Home Town: Joliet, Illinois, USA
Living In: Lagrange, Wyoming, USA
Member Since: Aug. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Knitting, Sewing, Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Music, Charity Work
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About this Cook
My cooking tragedies
On one of our early dates, I bragged about my "World's-Best Meatloaf" to the man who is now my husband. While I was seasoning the meat, my daughter called from Europe. I left the meal-in-progress for a long chat. When I returned to the meal, I picked up where I had left off: adding gathered ingredients from the right side then moving them to a tray on my left. When I served the delicious looking and smelling meatloaf, I took a quick first bite -- quickly spitting it out! In my excitement over the international call, I had returned beef bullion flakes to the right=hand side. My meatloaf was "The World's Saltiest"! When I informed my date, he proved his loyalty by eating 2 pieces, anyway. That moment is when I knew I had to marry that man. Six months later, I did.
Recipe Reviews 4 reviews
Split Pea and Ham Soup II
As-is, this recipe is rather bland. I added 2 bay leaves, 1/2 t. of celery seed and doubled the garlic before adding the peas and carrots. Before serving, add a splash of balsamic vinegar to each bowl of soup and swirl it for color & zing. Very tasty with a few personalizations!

1 user found this review helpful
Reviewed On: May 28, 2011
Impossible Pumpkin Pie I
I cannot eat gluten, so substituted Bob's Red Mill Gluten-Free biscuit mix for the standard variety. A 15 oz. can of pumpkin was made one pie. I used 1/2 cup sugar with 1/4 cup brown to round out the flavors. 1/4 teaspoon mace with 1/4 teaspoon cloves in place of the 1 t. allspice and 1 t. cloves softened the spice flavors. My husband liked this impossible pie version better than the family one-crust recipe -- It is now our go-to Pumpkin Pie recipe.

0 users found this review helpful
Reviewed On: Mar. 27, 2010
Carrot, Potato, and Cabbage Soup
This was a good, hearty soup, but needed meat to make a meal of it for our family. We added 2 cups of shredded corn-beef, in honor of our Irish heritage while removing the salt. We then ate it with large squares of hot-buttered corn bread. Yum!

0 users found this review helpful
Reviewed On: Mar. 27, 2010
 
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Cooking Level: Intermediate
About me: A simple guy in Seattle who is a Registered… MORE
 
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