cook's profile


A Cerino
 
Home Town: Amherst, Ohio, USA
Living In: South Amherst, Ohio, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Low Carb, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Reading Books, Music
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Dolma
  • Dolma  
    By: MRSREAMESNOODLE
  • Kitchen Approved
  • This recipe has been rated 18 times with an average star rating of 4.1
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About this Cook
Mealtime is the absolute most important time shared in our home. Holidays and every day, we invite others to join us. I have enjoyed cooking for a very long time. What a legacy to leave our children; the idea that the dinner table is for gathering together and sharing.
My favorite things to cook
Mexican, *Italian, and BAKING SWEETS!
My favorite family cooking traditions
New York style cheescake! My family counts the days from one holiday to the next, looking forward to my baking a cheescake. My seven year old daughter is part of my counter tops!!! She is very interested in cooking at such an early age. This makes me proud, and really makes it worth the time I spend in the kitchen. Christmas Cookies!!
My cooking triumphs
Making a good fruit pie crust. All I needed to do was stop trying so hard! Yes it was that simple. I followed the recipe of friend who uses *Butter Flavored Crisco. Finally mastered Candy Cane cookies 12/10- yeah me!!!
My cooking tragedies
I still cannot roll a "Jelly Roll" without it cracking!!!
Recipe Reviews 2 reviews
Red Lentil Curry
Left out curry paste (not found at local stores) and the ginger root. But OH MY! The aroma was so dense and the recipe came together quickly! My family who had never eaten lentils prior, were pleased! We are a family of seven, and it is also very economical. Thank you for sharing! We will enjoy it over and over.

4 users found this review helpful
Reviewed On: Feb. 7, 2011
Mexican Whole Wheat Flour Tortillas
Omitted the all purpose flour. Added sazon and garlic powder. I had to make a second batch. They cook marvelously on a flat cast iron griddle. If you cook them for 3 minutes per side, they make a cracker type bread. Ate it with curried cabbage.

1 user found this review helpful
Reviewed On: Jan. 5, 2011
 
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