Traci-in-Cali Profile - (10395721)

cook's profile


Home Town: San Jose, California, USA
Living In: California, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Walking, Photography, Genealogy
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My Pasta Fagioli Soup
Cherry Farro Salad with Sweet Vinaigrette
About this Cook
Hi I'm Traci... I started baking at an early age; it was fun making goodies for my brother and I. Now I like to cook and bake for my two grown boys and husband. Everyone has a sweet tooth so baked goodies don't last very long in our house! We also love seafood and I like to make "Seafood Cioppino" for a birthday or special occasion.
My favorite things to cook
"Seafood Cioppino", for desserts we all love cheesecake! I've made "Chantals New York Cheesecake" and "Fudge Truffle" cheesecake from this site! They are both awesome! :)
My favorite family cooking traditions
Whoever's birthday it is gets to pick their favorite dinner...
My cooking triumphs
Cooking all the food for my sister-in-law's baby shower...
My cooking tragedies
I forgot the garlic bread under the broiler and went upstairs to get ready for company; the smoke alarm was blaring when they arrived!..
Recipe Reviews 503 reviews
Cherry Farro Salad with Sweet Vinaigrette
I'm so glad you enjoyed this recipe; yes the vinaigrette makes plenty so add what you need and there's extra if you are wanting to make it a day ahead, it tends to absorb some. ~ One thing was left out of the directions, after mixing the vinaigrette, you want to put it in the fridge to chill. If you like your Farrro softer you can cook five minutes longer. Enjoy! :)

2 users found this review helpful
Reviewed On: Feb. 24, 2015
Craig's Cocktail Sauce
Really good recipe... Served with shrimp for one of our favorite meals: Appies for dinner, but I scaled recipe to half and it still made a lot! :)

1 user found this review helpful
Reviewed On: Jan. 24, 2015
Brown Sugar Meatloaf
I didn't read the reviews before making this or I would have done the brown sugar ketchup (piquant sauce) on top; normally I browse them but I was kind of in a hurry to get dinner started; I only had a 1-lb chub of GB so I went with less of everything; I used onion powder because of picky eaters and added a few dashes of Worcestershire and paprika, salt, pepper, garlic powder; I moistened with the 2 eggs and enough ketchup (didn't measure just squirted) and skipped the milk because I like firm meatloaf not squishy... Flavor was good and the family ate it... ;) Thx

1 user found this review helpful
Reviewed On: Jan. 14, 2015
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: Calling all cooks. All kitchen shakers, biscuit… MORE
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