mugsy Profile - (10308417)

cook's profile


Home Town: California, California, USA
Living In: California, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Knitting, Boating, Walking, Reading Books, Music, Wine Tasting
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Trifle not with my Food
About this Cook
I cook for my family and friends. Wednesday girls over and ladies lunch four times a year are my favorite times to throw something new and delicious into the gathering and celebrations.
My favorite things to cook
Appetizers, one dish meals, soups, greens, pasta, biscotti, short bread cookies, pina colad granola, quiche...
My favorite family cooking traditions
Stuffed grape leaves for my men when they are good. Gluten and sugar free birthday cake for my daughter. Gelato for friends in the summer. Mini brownies for two little grandchildren. Sweet potato casserole every Thanksgiving. Family tamales at Christmas. Pecan pie bars and shortbread cookies bakery style. Pulled pork in a thermos for boating and desert riding.
My cooking triumphs
Cooking for a big crowd at church luncheons and Thanksgiving. Risotto and perfect polenta. The aforementioned gluten and sugar free cake for daughter. Used WS Oreo cookie pan. She loved it! Mastering Gelato and Fresh nectarine ice cream old fashioned style.
My cooking tragedies
Gnocchi that completely disappeared in the cooking water while guests awaited dinner. What else! burnt garlic bread. Balsamic glaze cooking too long it stuck so much I threw pan out.
Recipe Reviews 4 reviews
Ting-Town Barbeque Beef Sandwich
Did a test run with friends. They loved it and now to make a batch for the church luncheon of 150, yikes! Definitely need to boil sauce down and thicken with a teaspoon or so of cornstarch after removing meat. More spice? more chili powder.

2 users found this review helpful
Reviewed On: May 11, 2009
Lemon Chicken III
A strangle little recipe but Wow did my small dinner party love it. Marinated only two hours, used chicken tenders, tripled the 'sauce' used 1/3 to pour over before baking. The rest of the sauce was reduced and sweetened with a bit more brown sugar to taste (my fresh lemons were so tart!) then swirled in a cold pat of butter, this was poured over chicken as it came out of oven. It is all about tasting to get the right sweet with tang! 4 stars cuz I had to tweak it.

2 users found this review helpful
Reviewed On: Apr. 14, 2008
Pistachio Nut Bundt Cake
Made cupcakes with a cream cheese frosting. Wonderful

1 user found this review helpful
Reviewed On: Mar. 28, 2007

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