cook's profile


tang
 
Home Town: Duluth, Minnesota, USA
Living In: Superior, Wisconsin, USA
Member Since: Jul. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Gardening, Music
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moi
About this Cook
I'm a happy wife - with a full+ time job as an IT Director for a Marketing company. My husband is a british national so we're mindful to cook some traditional british foods to make him seem not so far from home. :) I'm also a mom of a fantastic 18mo old boy.
My favorite things to cook
I love cooking mexican meats to be able to scoop in to tortillas or filo cups - and top with all sorts of yummy mexican fixin's. :D
My favorite family cooking traditions
I love setting something in the crock pot and letting it cook all day :) It makes the house smell sooo wonderful.
My cooking triumphs
Anything that my 18mo old son likes is a triumph!
My cooking tragedies
Right now I'm testing all sorts of "Deceptively Delicious" foods - and I'm having a lot of fun with it!
Recipe Reviews 4 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
This will be the third time I've returned to this recipe after trying several others. They are just THE BEST! You can do all sorts of things to switch it up - adding nuts, dried fruit, peanutbutter or toffee chips... MMMMMM!

3 users found this review helpful
Reviewed On: Jul. 14, 2008
Tarragon Beef Stew with Vermouth
Smells FANTASTIC cooking and tasted amazing! I didn't read the reviews before started this cooking - but I allowed it to cook the entire time with the lid off - and I added 3/4 cup brown rice for the last half hour and it was perfect consistency! Another note, I didn't have any honey because I'd used it all for a loaf a bread I was cooking at the same time (doh!) so I just used 2 tsp of sugar. It was a bit sweet - and next time I do this, I'll use only 1 tsp. I'll also half the water and use only 6c of broth.

3 users found this review helpful
Reviewed On: May 18, 2008
Wheat Bread with Flax Seed
I also revised this recipe... -1/2 cup wheat flour -1/2 cup ground flax seed -2c bread flour -1/14 cups water -No gluten -1 1/4 cups water. I prepared the dough in the bread machine and pulled out after 1 1/2 hr dough process. I kneaded and twisted - then placed in a 9x5 bread tin. This bread was SO wonderful! The crust was dark and crispy - the bread was perfect for making sandwiches and tolerated thin slices. I feel good knowing that my family is getting the benefit of the flax and whole wheat! Yum!

2 users found this review helpful
Reviewed On: May 18, 2008
 
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