Nancy Reid Profile - (10085076)

cook's profile

Nancy Reid

Nancy Reid
Home Town:
Living In: Montana, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Charity Work
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About this Cook
I have an inherent need to feed people. I LOVE to see the look of pleasure on their faces when they enjoy good food. I love to create and share recipes.
My favorite things to cook
Someone at work recently referred to me as "the Queen of Soups" - I could eat soup 7 days a week in the winter and 4 days a week the rest of the year.
My favorite family cooking traditions
Any tradition that involves our family is tops on my list. Cooking among them.
My cooking triumphs
Anything our adult children request on their visits home and then relish as they eat it. Ahhh . . . . bringing back memories.
My cooking tragedies
Not putting the lid on the blender while making dog food and adding 17 algae coloured green spots to the newly painted white ceiling. We don't even talk about the meatloaf during the first year of marriage.
Recipe Reviews 13 reviews
Chocolate Turtles(R) Cheesecake I
Our son and daughter in law have birthdays four days apart so I always try to make a cake that will appeal to everyone. A couple of years ago it was a Red Velvet Cheessecake which was delish but this year it will be Chocolate Turtle Cheesecake I. I just can't leave a recipe alone and this time I'm really glad I tinkered with it ever so slightly. I double the filling for the cheese cake and still did not fill the spring form pan quite as high as I had wished. Next time instead of 4 bars of cream cheese and 4 eggs I will use 6 of each then I might have enough to make a small 6" for the little kids as well. I did heavy cream with the caramels as I had used that many times before. Successfully. Also for the chocolate I have a homemade hot fudge recipe that we use on homemade ice cream and I made that for the chocolate for the cheesecake. Toasted my pecans for the bottom and the top. Speaking of which go see German Roasted Nuts on this site and use 2 cups cashews; 2 cups almonds and 2 cups pecan. Do not increase honey. DIVINE!

0 users found this review helpful
Reviewed On: Mar. 12, 2015
Pumpkin Pie Bread Pudding
This was our Thanksgiving dessert and EVERYONE thought it was a HUGE success. From our two year old grandson (who pulled up a stepstool in the kitchen so he could help himself) to my 60 year old husband and everyone in between! This will become a staple at holiday meals. Some had their with whipped cream and some with frozen vanilla yogurt while some had one topping with the first serving and the other with the second. I did not add the the raisins (due to family preferences) or the last three spices and we were totally thrilled with the results. Oddly enough I found this recipe on but could not find it on!?

2 users found this review helpful
Reviewed On: Dec. 6, 2014
German Roasted Nuts
made this recipe for Oktoberfest party. Wasn't sure I had enough cashews so I added 2 cups of whole almonds and 2 cups of pecans (because they are my personal favorite) Turns out that made it the perfect amount - for a Double Batch!! Hurried and put necessary ingredients with original to double mixture. Other than accidentally doubling batch I added 1 TBS of sea salt before cooking. LOVED the results! Can't wait to see how they go over at party yet part of me wants to keep some home!! ;-)

2 users found this review helpful
Reviewed On: Oct. 25, 2014
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