Estee Fraser (Pinchasin) Profile - (10192521)

cook's profile

Estee Fraser (Pinchasin)

Estee Fraser (Pinchasin)
Home Town: Long Beach, New York, USA
Living In: Dupont, Washington, USA
Member Since: Sep. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Southern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Reading Books
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Thanksgiving Turkey 2010
Peanut Butter Ice Cream Cake
My Poor Shortbread
Us in Sedona 2010
Bobby's Graduation Celebration
About this Cook
My cooking tragedies
In 1998, I made a lasagna from scratch in my tiny kitchenette at Fort Leonard Wood, Missouri. It was going to be amazing but as I was lifting the lasagna to into my specially requested oven (which was where a microwave would normally be) my aluminum lasagna pan bent in half, dumping my entire lasagna into the sink. I was in shock... my friend Margaret Warner (now Schuck) quickly snapped me out of it, scooped up the lasagna from the (thankfully and miraculously “clean as you go” – Thanks Mom!) sink and back into the pan. We then covered it with noodles and a ton of cheese. I was so upset... Of course no one could tell the difference but I knew it was not what it was supposed to be.
Recipe Reviews 48 reviews
Beer Brisket
Made it in a slow cooker on high for two hours then on low for another six hours. Definitely sear it first. Very tender and moist. Lots of room to improvise! I added a can of diced tomatoes with garlic and it was great.

0 users found this review helpful
Reviewed On: Nov. 25, 2014
Maple Cajun Mahi Mahi
Quick and easy recipe that you can whip up in a blink! Light tangy flavor, not overwhelming, but can be easily adjusted for more of a spicy kick. Served it on a salad, and didn't even need dressing because of the juices/sauce from the fish was enough. I added salt and pepper. I will try marinating the fish next time.

1 user found this review helpful
Reviewed On: Jul. 21, 2012
I liked the dough and appreciated all the good recommendations and comments that helped make this recipe work. It is a very easy recipe - make sure you use a real filling and not jam/jelly for a substitute. Jam will reduce and even run out the sides leaving thin lining of filling. The time in the freezer is a must, even with special attention to pinching the sides into a triangle. You may still have ones that open up in the oven so don't get lazy or be in too much of a hurry. I also recommend brushing them with a beaten egg and then lightly sprinkling them with some ground cinnamon.

9 users found this review helpful
Reviewed On: Apr. 11, 2011

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