lizbethrn Profile - Allrecipes.com (10070373)

cook's profile

lizbethrn


lizbethrn
 
Living In: Fredericksburg, Virginia, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Mediterranean, Vegetarian, Kids, Quick & Easy
Hobbies: Reading Books, Music
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About this Cook
Canadian girl living in exile in sunny Virginia. Married, mom to two, full-time registered nurse.
My favorite things to cook
Anything rustic italian, latin, greek. And I love to bake. Cookies especially.
My cooking triumphs
According to my son, Jack, my best-ever dish was a strawberry pretzel salad. My husband says his annual birthday cheesecake (New York style) is most memorable. For me, it's a toss up between my first homemade sticky buns that took all day, homemade guacamole - just like Chipotle's version, and my homemade lasagna. It weighs about 10 pounds, and it's amazing.
My cooking tragedies
Cheese straws. Hands down.
Recipe Reviews 3 reviews
Creme Brulee French Toast
Excellent! I went over the top, if possible with this recipe, by using croissants (sliced in half). I also added some nutmeg and orange juice, used triple sec for the liqueur.

2 users found this review helpful
Reviewed On: Sep. 24, 2009
French Toast Souffle
Yummy! Perfect for lazy Sunday morning brunch. Don't worry about it if you don't have time to let this sit overnight. I've made it before in the morning, and I just let it sit out 30 minutes or so before baking. I gave it five stars, but I added a few flavors to compliment the base recipe; a splash or two of orange juice (I never measure!), a few shakes of cinnamon, and a little nutmeg really add depth. I sprinkle cinnamon sugar on top as well. I'm looking forward to trying this cold as a left-over, but so far I've never had the chance...there's never any left!

2 users found this review helpful
Reviewed On: Nov. 2, 2008
Maple Salmon
Perfect salmon marinade. I have also added a little balsamic vinegar with excellent results. The fish is best enjoyed when grilled on a cedar plank. The marinade caramelizes on the fish and the wood gives a smoky taste.

4 users found this review helpful
Reviewed On: Sep. 14, 2008
 
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