Citron Profile - Allrecipes.com (10071456)

cook's profile

Citron


Citron
 
Home Town: Northfield, Massachusetts, USA
Living In: Jupiter, Florida, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Reading Books, Music, Wine Tasting
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Me
About this Cook
I'm a full-time working mother of 2 sons, Laurence 10 years and Drake 7 years. I was a stay-at-home mom for five years in which I spent much of my time experimenting with recipes.
My favorite things to cook
Crockpot cooking - I've made everything in a crockpot including desserts and beverages - I would classify myself as an expert in slow cooking. Also, anything with a lot of spice (and I mean hot, burn your mouth spices).
My favorite family cooking traditions
I'm notorious for making meals for families who just had a baby, in the hospital, etc. Also, I love a good challenge. There is no cuisine that I won't attempt.
My cooking triumphs
So many to count :) I pulled off a huge authentic Texas BBQ feast recently, authentic Irish dinner (not corn beef and cabbage but lamb stew, colcannon, soda bread, etc.). I've made an authentic West African 5 course meal, too!
My cooking tragedies
Guacamole - I still can't pick the right avocados...I give up! I have tried over 5x and STILL can't make it work.
Recipe Reviews 19 reviews
Vietnamese Golden Chicken Wings
I just made this yesterday for a party. They are very good. I did take the advice of another reviewer and add another 10 min to the cooking time (and increase the cooking temp for those last 10 min to 450 degrees). While they turned more golden and we're still very juicy they weren't crispy. Broiling them for a short time may do the trick for that. I made the recipe with ingredients, as is (except I did use low-sodium soy sauce since that was what I had on hand) and didn't think it was too salty. I did marinate it in a freezer bag for 24 hours flipping the bag every few hours. Great Asian flavor!

0 users found this review helpful
Reviewed On: Jan. 5, 2014
Cream of Celery Soup
This soup was amazing! I will never go back to canned celery soup again. I used more onions so it was more like an onion/cream of celery soup. I omitted the carrots since I didn't have them on-hand. Also, I pureed everything (instead of sifting) to make it thicker and tastier. I will make this again.

27 users found this review helpful
Reviewed On: Jan. 16, 2011
Peach Cream Pie I
This was the perfect peach pie recipe! My 8 year old son asked me to make a homemade fresh peach pie for Christmas dinner dessert. As you can imagine finding fresh peaches in late December is not easy nor cheap. I had to try to ripen them the best I could, blanch them to make the peeling easier (although the skin wouldn't come off just from blanching but it DEFINITELY made it easier to peel). I followed the recipe exactly. Note: 5 medium peaches will be more than enough (a little over 3 cups). Also, make sure you put little 1/2" inch foil strips along the edge of the entire pie crust to prevent burning. Take them off after baking and you will have a perfectly lightly browned edging. I will be making this again. I can only imagine how wonderful this pie will be with the big Georgia peaches in season. Yum!

14 users found this review helpful
Reviewed On: Dec. 26, 2010
 
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