StephanieLyn Profile - Allrecipes.com (10403041)

cook's profile

StephanieLyn


StephanieLyn
 
Home Town: Boise, Idaho, USA
Living In: Meridian, Idaho, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I am the daughter of a fabulous cook- albeit a cook who tends to cook traditional American foods with wholesome, fresh and locally grown ingredients. I tend to merge her eye for quality, natural ingredients with my own instinct to experiment with ethnic foods and flavors. (Thankfully, I married a man who doesn't seem to mind my frequent experimentation.)
My favorite things to cook
I enjoy eating a good bowl of soup with a slice of freshly baked, still-warm bread for dinner any time of the year. Thus, I have spent the most time experimenting with various soup recipes and my own concoctions to pair with the perfect bread recipe.
My favorite family cooking traditions
The Christmas Special: Locks and bagels with capers and tomatoes for breakfast (after opening gifts), oyster stew (a lighter variation) for lunch, and a sage, thyme and rosemary stuffed turkey for dinner. I tend to be the family bartender on these occasions, and traditionally blend mint-mojitos to wrap up the evening.
Recipe Reviews 11 reviews
Grandmother's Buttermilk Cornbread
Very sweet, Very moist. I added 1 1/4 cup of frozen yellow corn (thawed) and it turned out lovely. I think I will decrease the sugar a bit next time. It tasted a little more like cake than bread that can up well stand next to a savory bowl of chili. Nonetheless, all of my dinner guests ate HUGE pieces and enjoyed it.

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Reviewed On: Oct. 28, 2009
Spinach Brownies
What a great recipe! I made the brownies in my muffin pan and ended up with great little appetizers for a baby shower that I attended. (I wish I took pictures to share!) I used frozen chopped spinach (thawed) for this recipe. I didn't see the need to cook it before adding it to the batter to cook again. It turned out delicious! I like this recipe because it contains many of the ingredients of a crustless quiche but isn't as heavy because it calls for a substantial amount of spinach with lighther ratios of egg and cheese. It was a great, tasty little snack! Thanks for the recipe!

0 users found this review helpful
Reviewed On: Oct. 6, 2009
Light and Fluffy Spinach Quiche
This is a great recipe. I followed the basic guidlines and added sautéed roma tomatoes, mushrooms and capers to the spinach/onion/garlic mix. I also added several dashes of red pepper flakes to kick up the flavor a notch. I opted for a combination of parm. and moz. cheeses rather than cheddar. This was a very good, well-set, filling quiche. In hindsight, I would not use as much mayo and would have added another egg--as other reviewers recommeded. The mayo flavor was a little weird when the leftovers were reheated. It was lovely cold though! (Note: this recipe pairs well with the Butter Flaky Pie Crust recipe on this site.)

0 users found this review helpful
Reviewed On: Oct. 6, 2009
 
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