Ruthy Stapleton Profile - (10316037)

cook's profile

Ruthy Stapleton

Ruthy Stapleton
Home Town: Rockville, Maryland, USA
Living In: Provo, Utah, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Hiking/Camping, Music, Genealogy, Charity Work
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About this Cook
Newly wed, having fun trying to come up with a new experiment for DH each night. Thankfully, he's more than willing to try everything I concoct and gives great feedback. More often than not, he actually likes it!
My favorite things to cook
It's so satisfying to come up with anything that people enjoy. I've recently become more interested in baking too. . .
My favorite family cooking traditions
Cooking without a recipe. I always ask my mom how she makes something, and invariably she just says, "I don't know, I'll have to pay attention next time I make it."
My cooking triumphs
Cinnamon rolls, Teriyaki Chicken Stirfry, Pulled Pork, Falafel, Coffee Cake.
My cooking tragedies
The other day I overcooked a $10 steak and felt like a total idiot. I guess it was a learning experience. . .
Recipe Reviews 16 reviews
Candied Chicken Breasts
Eh. Not so great.

0 users found this review helpful
Reviewed On: Oct. 18, 2008
Clone of a Cinnabon
Absolutely fantastic. A hint for substituting all purpose flour for baking flour: make sure to add extra gluten so it will stand up to the oven. Here's how: Make a simpel dough from 1 cup of whole wheat flour and a little water. Rinse the dough under a trickling stream of water for about two minutes, until you have only gluten (Wash out all of the starch). This should leave you about two tablespoons of gluten, which I added to the dough before kneading. It came out absolutely perfect, even without baking flour!

3 users found this review helpful
Reviewed On: Aug. 15, 2008
Southern Pulled Pork
It smelled so good I had to sample some right out of the slow cooker. Amazing flavor, absolutely tender meat. I used my own cajun blend: black pepper, cayenne, thyme, sweet basil, garlic powder, onion powder, bay leaves, chili powder all blended together with a good amount of salt. I also threw in a couple tablespoons of Worcestershire.

0 users found this review helpful
Reviewed On: Aug. 13, 2008

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