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hrh.sassypants
 
Member Since: Sep. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Hunting, Photography, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
My signature dish is my Beef Stroganoff, but I love to cook anything that lets me play and use my imagination!
My favorite family cooking traditions
I recently married a man with 2 children, so we're learning to make and enjoy new traditions! I've also recently taken over Christmas dinner, but I used to love Christmas at Mom's house - she's still the best cook I've ever known!
My cooking triumphs
My first prime rib! Beautiful, and still the best I've ever had.
My cooking tragedies
My potato pancakes......sad, little, lumpy, grey things. Now I know I should have grated the potatoes into ice water!
Recipe Reviews 2 reviews
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Party Punch VI
I made this punch for a baby shower, and thought it was very good. I appreciated how easy it was to make, especially when there were so many things going on! I used Minute Maid punch, a store brand soda, and raspberry sherbet. It wasn't too sweet, which was nice since there were so many sweet desserts.

2 users found this review helpful
Reviewed On: Apr. 26, 2009
Roasted Rack of Lamb
I needed a recipe that would assist me in cooking my 2 racks of lamb, which I've never made. I was a little apprehensive, because it isn't the cheapest meat to experiment with! I was also looking for something that would incorporate rosemary and garlic. Neither my husband or I care for mustard so I left it out, and I used panko instead of bread crumbs. I didn't measure the garlic or rosemary, I just added till it "felt right". I mainly used this recipe for the technique, and Sweet Jumpin' Jehosaphat on a Pogo Stick, did I ever get what I was looking for!! I especially appreciated the footnotes and the instruction to cover the end of the bones with foil. The result was a perfectly medium-rare rack of lamb that my husband and I both felt was better than any restaurant's rack of lamb we'd ever eaten!

4 users found this review helpful
Reviewed On: Apr. 18, 2009
 
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Cooking Level: Expert
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