Diva Profile - Allrecipes.com (10339878)

cook's profile


Home Town: Long Beach, California, USA
Living In: Santa Rosa, California, USA
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Quilting, Sewing, Gardening, Walking, Fishing, Reading Books, Wine Tasting
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About this Cook
Married with grown children. I'm lucky enough to be able to work part time, allowing me many happy hours in the kitchen.
My favorite things to cook
I recently got on a yeast kick and have been making quite a few cinnamon rolls and home-made pizza crusts. I will never pay $30 for a pizza again--too easy to make my own! I love to bake, especially pies--any kind (but apple is my favorite).
My favorite family cooking traditions
I do the full on traditional Thanksgiving Dinner. (My daughter goes crazy unless I make my seasoned dressing with chestnuts). This is the 2nd year I brined a fresh turkey--no need to baste it, well worth the effort. Christmas is Prime rib from the Foolproof Rib-Roast recipe on this site with sauteed mushrooms and garlic mashed potatoes.
My cooking triumphs
The Foolproof Rib Roast recipe from this site, using a 3 bone rib roast...out of this world yummy! Making Pesto from a "bouquet" of fresh Basil a friend gave me. Winning multiple trophies and ribbons at the Fair for my pies. Developing a recipe for a perfect (I think) pie crust.
My cooking tragedies
Long ago, I attempted to make an oxtail stew from expensive beef short-ribs, and the recipe called for a small amount of orange juice--which I didn't have. But I DID have Sunny Delight on hand and used that instead. Had to throw out the whole thing--it tasted soooo bad!
Recipe Reviews 27 reviews
Peach Pie the Old Fashioned Two Crust Way
Really nice spices and sweetness. I did need to add more flour and a bit of cornstarch for my juicy peaches tho. I uploaded a pic but they didn't let me leave a comment.

1 user found this review helpful
Reviewed On: Aug. 17, 2014
Garlic Prime Rib
I am going to give this a 5 star rating for flavor alone. I modified for a 7.90 lb rib-roast. Other reviews said to lower the initial heat to 450 (I did) then lowered the heat again 325 and roast-per pound, etc. After resting 20 min, it turned out med/med-well. (I do have an old O'keefe stove that is smaller interior) I will make this again and take it out 30 min early. Tip: mix all spices, slather on top--then pack-on with rock salt so the garlic doesn't burn!!! The salt will crack off later and not bee over-salty. (brainstorm) I don't like it bloody but do like it med-rare. Don't be afraid to try this..when in doubt, back off 30 min on the cook time! This recipe makes incredibly, tender prime rib! All I heard from the men were high praises. Enjoy!

2 users found this review helpful
Reviewed On: Dec. 28, 2009
Teriyaki Sauce and Marinade
I substituted 2 tsp. hot chili oil for the black and red peppers. This sauce was perfect--and gets better if you can let it hang out in the fridge for at least a week. A wonderful flavor!

0 users found this review helpful
Reviewed On: Dec. 27, 2009
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Cooking Level: Expert
About me: Married with grown children. I'm lucky enough to… MORE

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