BEV Profile - (1039423)

cook's profile


Home Town: Springfield, Ohio, USA
Living In: London, Ohio, USA
Member Since: Dec. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Quiche
  • Quiche  
    By: MORGIE
  • Kitchen Approved
Irish Soda Bread
Chicken Taco Soup
About this Cook
Married, 3 grown sons and 4 grandsons. I grew up on a farm in the midwest, so my cooking style leans toward home-cooked comfort foods. I love to cook, but with a job helping my son manage his fast-paced pizza shop, I'm too busy or too tired to do the cooking I used to do. I love trying new recipes. My youngest son is a chef, so I often turn to him for advice and suggestions on new dishes and methods. He's really helped me to become more adventuresome with my cooking.
My favorite things to cook
I absolutely love to bake. My recipe box is probably at least 1/2 full of cookie recipes because I'm a cookie nut. As for meals, I like dishes that are one-pot meals because of my hectic schedule nowadays. I'll try cooking just about anything when the mood strikes me, so I don't know if I actually have a favorite thing to cook.
My favorite family cooking traditions
My very favorite cooking tradition is Scottish. My husband moved here from Scotland, so I've spent a lot of time learning to cook his favorite dishes from back home. Every year, we celebrate Burns Night in January. Robert Burns was a famous poet from Scotland, and Scottish people everywhere celebrate his birthday with traditional foods and festivities. I make an entire meal of Scottish foods and desserts, we dress up in the kilts, and have a great time with our family and friends.
Recipe Reviews 142 reviews
Pineapple Fried Rice II
Loved this! I read through all the reviews first, but only made a couple very minor changes to the original recipe. I doubled the recipe because I knew my husband would want leftovers for lunch the next day. I cooked the rice in half water/half pineapple juice. I used some leftover holiday ham. I added 3 eggs, instead of the 2 that would have been double; mixed the soy sauce, remaining pineapple juice and seasonings with the rice before adding it all to the wok; left out the salt; and threw in a handful of slivered almonds. I was skeptical about the ham in this, but the flavors blend beautifully. I'll probably try it with chicken also.

1 user found this review helpful
Reviewed On: Jan. 7, 2014
Oatmeal Peanut Butter Cookies III
Very good cookie! After reading reviews, I cut the butter back by 1 tablespoon, but followed the rest of the recipe as written. I rolled mine into small balls, then crisscrossed with a fork dipped in sugar to flatten slightly. I baked them for about 9 1/2 minutes and they turned out perfectly crisp on the outside and chewy inside. By using slightly less butter and refrigerating the dough for about 30 minutes, mine did not spread and flatten out. They also were not greasy as others complained about. The next time, I'll make them smaller. Since they are a rich cookie, I think maybe smaller would be better.

1 user found this review helpful
Reviewed On: Oct. 24, 2013
Chicken Marsala
This recipe is very good and made a tasty dinner. I read through some of the reviews before I made it, and I agree that it needed more sauce. I browned the chicken on both sides, removed it from the pan, then added a sliced onion, sliced mushrooms, and a little garlic along with the wines. To make a little more sauce, I added a cup of chicken broth with a little flour added to thicken just a bit. Then I added the chicken back into the pan and put it in the oven for about 20 minutes to finish cooking while I prepared some rice and vegetables. My husband loved it and took leftovers to work today.

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

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