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REDBOX
 
Home Town: Lincoln, Nebraska, USA
Living In: Omaha, Nebraska, USA
Member Since: Mar. 2000
Cooking Level: Beginning
Cooking Interests: Slow Cooking, Vegetarian, Quick & Easy
Hobbies: Sewing, Walking, Painting/Drawing
r3db0x
About this Cook
I'm a vegetarian who is making strides to become vegan. I also have a meat-eating (and meat-loving) live-in significant other. One more detail to keep it interesting: I'm a rotten, terrible cook.
My favorite things to cook
Midwestern home cooking. Crockpot, casseroles, pot pies.
My favorite family cooking traditions
Norwegian pastries and desserts, specifically lefse with Crisco instead of lard.
My cooking triumphs
My grandmother retired her secret molasses and ginger cookies when I made them the first time. Now they're MY secret cookies.
My cooking tragedies
Every meal, every day. 2/3 of my Kraft Mac and Cheese Dinners come out wrong. Last week, I blew up the coffeemachine and burned down the toaster. That's how bad it is. Please help.
Recipe Reviews 6 reviews
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Green Bean Casserole I
Always a good idea to read the reviews before trying a new recipe. I made the following changes and ROCKED thanksgiving with this: I cut the entire recipe in half, so double these amounts if making the full size (6 servings). Reduce milk to 1/4 cup - I used canned condensed milk, creamier. Add 1 cup shredded cheddar cheese - 3/4 to mix in, 1/4 on top with remaining onions. Use condensed cream of mushroom and roasted garlic soup. NO salt. Freaking delightful. Great reheated, too, which surprised me.

1 user found this review helpful
Reviewed On: Dec. 16, 2008
Tomato-Cream Sauce for Pasta
This sauce was loved by my very picky boyfriend who hates when I experiment with food. I put the tomatos in the food processor for a few seconds before adding them when the recipe directed. We used all the onion and a little extra garlic, with a pinch of red pepper flakes. The sauce was even delicious before adding the cream and butter as a plain red sauce. You can let it simmer for 5-30 minutes before adding the cream (we used canned evaporated milk) and butter, so you can time it with the rest of your food!

0 users found this review helpful
Reviewed On: Oct. 13, 2008
Cream of Fresh Asparagus Soup II
I used canned evaporated milk in the recipe and vegetable broth instead of chicken broth. I also added one crushed clove of garlic before blending. I agree with the reviewer who said your friends will think you've become a chef overnight. While this soup takes a bit of effort to make, none of that effort is risky for an uneducated (and untalented) cook like myself. We bought tiny round sourdough loaves and hollowed them out for breadbowls to use with this recipe. Since then, we have sworn off all canned soups of any kind. We thought we didn't like soup at all until we tried this recipe!

0 users found this review helpful
Reviewed On: Oct. 13, 2008
 
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