cook's profile


thistle53597
 
Home Town: Sussex, Wisconsin, USA
Living In: Waunakee, Wisconsin, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mediterranean, Healthy, Quick & Easy
Hobbies: Hiking/Camping, Camping, Reading Books, Wine Tasting
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About this Cook
My favorite things to cook
My favorite thing to cook depends upon the season! In the summer, I love to grill while my kid and her friends frolic in the pool. In the winter, I love warm, comfort food. During the holidays, I'm a cookie-making nut.
My cooking triumphs
My Christmas cookie making is a mastery in planning. I start frezing slice-and-bake cookie dough in October and then bake all of it the weekend before Christmas. My husband thinks I'm ridiculous.
My cooking tragedies
Every once in a while I think about how much time I spend cooking and planning meals. So, I head for the frozen section of the grocery store and try the heat-and-eat routine. Everyone's disappointed with the results, so I begin to cook again! Months later, when I forget how bad the last experiment was, I head again for the frozen section...you'd think I'd learn!
Recipe Reviews 59 reviews
Fruited Wild Rice Pilaf
I confess; I always make this with brown or white rice. This rice is fantastic when paired with Yogurt-marinated salmon fillets from this site.

11 users found this review helpful
Reviewed On: Feb. 25, 2008
Baked Salmon with Tropical Rice
Next time I'll cut WAY back on the coriander. It was overwhelming. I didn't make the rice as directed. My mango wasn't ripe enough and my rice wasn't cooked, so I added about 1/2 cup of mango chutney, some peach mango juice, and a tiny can of pineapple tidbits (juice and all) to the raw rice and adjusted the cooking water accordingly. The family loved it.

8 users found this review helpful
Reviewed On: Feb. 15, 2008
Shredded Beef Chimichangas
The story here is the cooking method, not the ingredients. I put a 4-lb roast, one packet of taco seasoning, and the vinegar and beef broth in the slow cooker for 8 hours. I collected and shredded the meat and added another packet of taco seasoning. I put the juices in another container. Both went in the 'fridge overnight. I skimmed off the fat from the juice and added maybe a cup to the shredded meat. Then I made the chimis in the oven as the recipe directs. My picky daughter, 12, said it's the best thing I've ever made. My husband loved it, told me it's better than our favorite restaurant's chimis, and wants to take a pan of it to work. Fabulous, recipe! Thanks!

5 users found this review helpful
Reviewed On: Feb. 15, 2008
 
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