abqpatt Profile - Allrecipes.com (10511184)

cook's profile

abqpatt


abqpatt
 
Home Town: Garden City, New York, USA
Living In: Albuquerque, New Mexico, USA
Member Since: Mar. 2008
Cooking Level: Professional
Cooking Interests: Asian, Italian, Mediterranean, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Reading Books, Music, Painting/Drawing, Wine Tasting
Recipe Box 2 recipes
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About this Cook
Concerned I may die before preparing all the receipes I wish to for my friends and neighbors. Am on my own but cook for 6 and my cat won't eat my cooking so I give it away.
My favorite things to cook
Something new for dinner! Quick breads, soups and all French cuisine esp. where I get to experiment.
My favorite family cooking traditions
None - my mother couldn't cook; my sister specializes in Hungarian cuisine; one child an expert in Japanese and Thai; one is the Queen of Desserts; and two do the fast food "thing".
My cooking triumphs
The best split pea soup west of the Mississippi; short ribs in red wine sauce; the successful dinner party for 65 guests; and surviving cookery school.
My cooking tragedies
The first time I prepared orzo!!
Recipe Reviews 5 reviews
Cola Pot Roast I
Believe my minor changes/additions brought this recipe to a 5.5 - you must try it! Used the full 12oz bottle of Coke, replaced onion with red onion, used less salt (1/4 tsp), replaced garlic salt with 2 lg. garlic cloves, finely minced, used Italian stewed tomatoes, added 3 TB tomato paste to cut sweet of pkgd spaghetti sauce, 1/4 c. Swanson's beef broth, and one 1" x 1" bay leaf. Tied kitchen-twine around outside edge of a 3-lb. chuck roast before browning in a 5-qt. Dutch oven. Added all ingredients to the pot, brought to a boil then, covered and cooked in oven at 325 for 2-1/4 hrs (45 mins/lb). The gravy didn't require any thickening. Served with linguine and oven-roasted broccoli with sliced garlic and chili-oil. I very much like this pot roast and every dinner guest requested the recipe so, I send many thanks to the contributor!!

17 users found this review helpful
Reviewed On: Feb. 10, 2010
Pumpkin Brulee
Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices, be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added, about, 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so, ramekins should be placed in a 1-1/2 inch deep baking dish, placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted, about, 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is, also, nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped, unsweetened, heavy cream (the more cream, bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving.

53 users found this review helpful
Reviewed On: Sep. 18, 2008
Peanutty Ice Cream Pie
I am evil ... followed recipe until: put half the ice cream into pie plate (9") put into freezer for 30 mins. and then topped with 10 diced Peanut Butter Cups before finishing it. A friend offered me $20 for the remaining pie (while we eating an extra-large piece of it!).

19 users found this review helpful
Reviewed On: Jun. 23, 2008
 
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