Qwitz Profile - Allrecipes.com (10507842)

cook's profile


Home Town: Nebraska, USA
Living In:
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests:
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About this Cook
I excel when cooking for others; they are my motivation. Otherwise, I could care less about it. Mainly focused on healthful, uncomplicated but creative, reasonably priced creations that stimulate the taste and visual senses.
My favorite things to cook
Whatever throws together fairly quickly but gets rave reviews. I like secret ingredients that leave the eater guessing. Preparing meals using personally canned or home-grown fresh ingredients from my garden makes my heart sing.
My favorite family cooking traditions
Stuffed peppers, chili, biscuits and gravy, chicken and dumplings, potato soup, scratch multi-grain strawberry waffles, maple granola, Christmas candies.
My cooking triumphs
whenever I hear, "Can I have some more, please?", that is a triumph for me.
My cooking tragedies
Burn most bread I broil.
Recipe Reviews 4 reviews
Black Bean and Salsa Soup
Five stars for simple. Five stars for tasty. Five stars for a recipe that makes me look good in the kitchen for little effort. Changes/enhancements: used dry beans not canned (cooked ahead), substituted chicken broth, sauteed some garlic/onion in butter and added that and corn (per reviewer suggestion) to pureed bean mixture. Served with cheese quesadillas. A keeper.

2 users found this review helpful
Reviewed On: Apr. 21, 2008
Pumpkin Black Bean Soup
Will become a regular soup for our winter meals. A winner. Used dry black beans istead of canned (soaked overnight, cooked next day), added Italian flavored diced tomatoes (what was on hand), used 4 boullion cubes to make my beef broth. Had no ham, fried bacon in pieces and added. Rest of recipe stayed as offered. A hit all around. Next time will venture more pumpkin, was so mild my secret ingredient was not guessed.

0 users found this review helpful
Reviewed On: Apr. 21, 2008
Ruth's Red Lentil and Potato Soup
Wonderful, flavorful soup. Tried this recipe on one last good "soup" day of the year, also needed to use up some lentils. Sauteed onion, carrots, celery and garlic first. Added all the rest together (except kale) and simmered until everything cooked (used fennel seed also for secret ingredient). Turned out quite thick, added more broth and some water (used chicken broth instead of vegetable), omitted file powder. Used spinach instead of kale. Served with buttered, broiled french bread. Hubby and son loved it.

1 user found this review helpful
Reviewed On: Apr. 21, 2008

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