cook's profile


rachelle
 
Living In: Winnipeg, Manitoba, Canada
Member Since: Apr. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Fishing, Reading Books, Music
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About this Cook
I am a stay at home mom of three. I love to try new things in the kitchen. I consider myself a better baker than cook, but I can hold my own in the kitchen. I've had to try a lot of new recipes because I'm always looking for ways to sneak healthy stuff in for my picky hubby and youngest daughter.
My favorite things to cook
I love to bake. I would say the things my friends and family love the best are my chocolate chip cookies, brownies, and apple crisp. They also love my perogies (but they are so time consuming I don't make them much), and my party fare. I love that our friends gravitate toward my kitchen when we have parties.
My favorite family cooking traditions
I love Christmas Eve at our house. I'm Ukrainian and so we do 12 meatless dishes every year. It seems every year we add a few more people to the dinner table.
My cooking tragedies
I've had my fair share of failures and never-make-agains; too many to remember. I'm not that great at coming up with a recipe completely off the top of my head, but I love tweaking ones I find to make them suit my own tastes.
Recipe Reviews 7 reviews
Creamy Rice Pudding
Thanks to the previous reviewers who mentioned to temper the egg first--I probably wouldn't have thought to do it until it was too late otherwise! Other reviews mentioned that to get the recipe creamy, you should use short or medium grain rice. Well, since I have bags and bags of long grain, I wasn't about to go buy more for just one recipe. I don't know how much creamier it could be with the shorter grains, but mine turned out great. I did cook only 2/3 of a cup, and *still* had 2/3 of cooked rice left over that I had to pull out; 3/4 C. of long grain would make too much for the recipe! For those who like cinnamon in their pudding, I added mine right in the water with a pinch of salt to infuse it right into the rice. I also soaked my raisins while the rice was cooking (something I do whenever I bake with raisins so that they don't end up dried up, crunchy, or worse, burnt mounds.) Very tasty!

2 users found this review helpful
Reviewed On: Aug. 24, 2008
Mexican Baked Fish
Miracles have not ceased to exist! We rarely have fish at our house (though I have tried many, many times to find good recipes to please the fish hater. He did say this one is good and I can make it again!) I did do a few things differently: I used only 2 basa fillets instead, and I brushed a little taco seasoning on them (about 1Tbsp. seasoning to about 3Tbsp. water) first. I also used ripple chips for the crumbs cuz we had a bag open and about to go stale (and I used less than 1/2 cup), but they worked great! I sprayed the pan to prevent any sticking (just in case). I also used less (partly skimmed marble) cheese, which I think melts better anyway cuz you don't get the grease. I also omitted the avocado. The only thing I would do differently, to completely mask any trace of fishiness for my dear hubby, is to marinate it for about an hour or so in the taco seasoning mix. Thanks for the great recipe Christy!

3 users found this review helpful
Reviewed On: Mar. 22, 2008
Yummy Lemon Salmon Burgers
I'm giving this recipe four stars because hot off the pan, I thought these were great. My only issue is that they were not so great as leftovers (although most fish isn't I suppose) and I'm still on the hunt for a fish recipe that the rest of my family will eat.

0 users found this review helpful
Reviewed On: Mar. 5, 2008
 
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