MountainGrrl Profile - (10393852)


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Member Since: May 2007
Cooking Level: Intermediate
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Baby Tito
About this Cook
I've always loved to cook and have collected more than 100 cookbooks since I was a child. I rarely make recipes as they are written--I look in the cupboard and go from there.
My favorite things to cook
I've always loved French and Louisiana cooking, and have always enjoyed making desserts. These days I'm cooking healthy and easy family dishes, or things to carry to potlucks.
My favorite family cooking traditions
Making southern foods without all the sugar (corn bread, stewed tomatoes, etc.) and trying a variety of international foods.
My cooking triumphs
I made Julia Childs' coq au vin for my first dinner party as a teen, and it turned out so fabulous that everyone was blown away! I also made eggplant parmesan that was so tasty that 40 years later my relatives still use my recipe!
My cooking tragedies
I was making homemade sour cream sugar cookies I'd made many times before and accidentally grabbed horse liniment that was right next to the vanilla and didn't realize it until I smelled menthol coming out of the oven!
Recipe Reviews 10 reviews
Pasta Salad
Used 3 tablespoons Salad Supreme and one cup of dressing. To simplify, I halved the cherry tomatoes and used pre-sliced black olives. Did add chopped red onion after tasting and deciding it would kick it up a bit. Made a great light summer salad for a potluck. My first time ever using salad seasoning. Nice shortcut.

0 users found this review helpful
Reviewed On: Jul. 28, 2014
Martha's Vegetable Beef Soup
Really enjoyed it. I would add more liquid and use a couple cups of beef broth, cook it about 10 minutes longer to get the frozen veggies nice and done (or use all canned with their juice) and try other commenters' suggestions to cook onion and fresh garlic with the meat and maybe add a teaspoon of worcestershire. Husband loves it just as it's written.

0 users found this review helpful
Reviewed On: Jul. 28, 2014
Eileen's Meatloaf
I used extra lean ground beef and tore two slices of fresh whole grain bread into small pieces instead of using the crumbs. I also flattened it out more in a larger pan. Otherwise I didn't change anything--just made sure to use Lea and Perrins worcestershire sauce and Breakstone sour cream. The family loved it, and it made great leftovers for sandwiches! Made about 8 servings. Holds together beautifully and quick to prepare. Will keep this in the rotation as an alternative to the more traditional recipe! Thanks, Lindsay (and Eileen)!

1 user found this review helpful
Reviewed On: Feb. 23, 2013

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