cook's profile


Eve
 
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Baking, Dessert, Gourmet
Hobbies: Gardening
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Chicken Picatta II
The Best Rolled Sugar Cookies
About this Cook
I love to cook as my mother was a Home Economic teacher. She taught me not to be afraid to experiment...to never be afraid of HOT water and yeast and if it tastes bad and salt or sugar won't fix it......theres no saving it...pitch it and order a pizza. Oh and a Hershey bar is the best chocolate you can get don't be fooled by high prices.
My favorite things to cook
everything
My favorite family cooking traditions
We have buttery yeast crescent rolls with every holiday, birthday etc.
My cooking triumphs
Learning how to perfect my moms crescent rolls. We always took for granted that my mom would whip up 4 or 5 batches for everything. Thats a lot of work oh but worth the effort. One day soon I will get the nerve to post the recipe.
My cooking tragedies
I like to forget those.
Recipe Reviews 16 reviews
Award Winning Soft Chocolate Chip Cookies
These are wonderful. I will never make another CC recipe again. I cut the recipe in half and they were perfect. (we could have eaten the whole batch) I can't wait to try French vanilla pudding, white chips with macadamia nuts. As others said these do not spread much.. so pile them on your sheet. I did use parchment paper. Cookies always bake better with it. 12 minutes exactly in my oven which is new and bakes perfect. You won't regret the effort if you make these.

0 users found this review helpful
Reviewed On: Jul. 27, 2009
Cake Mix Cookies VII
Very Easy. I love to cook fancy desserts but I find with kids around they would rather have simple cookies. These bake perfectly if you use a cookie scoop. I used a Funfetti cake mix and icing with sprinkles. They were gone fast. Tasted just like birthday cake without the mess of cutting and serving.

1 user found this review helpful
Reviewed On: Apr. 12, 2009
Chicken Piccata II
This was great! My kids even liked it....a lot. I did double the gravy (then I had to thicken). I did flour, let rest for a half an hour in fridge, egg wash and re-floured then poured the gravy and cooked the rest of the way. If you like picatta "crispy" finish in the oven and leave the sauce on the side. I love it soggy. The coating stayed on great.Very pretty for you gourmet cooks. I also added extra garlic powder to the gravy.. YUMMY STUFF.

0 users found this review helpful
Reviewed On: Feb. 2, 2009
 
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