Melanie Profile - (10696864)

cook's profile


Home Town: Missoula, Montana, USA
Living In: San Diego, California, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
My favorite things to cook
I love to cook desserts and Italian!
My favorite family cooking traditions
I grew up with a lot of "Montana" favorites like Stew and Pasties, so I really like "home-cooked" food but I try to update it to make it a little healthier. I love to cook and eat with my family.
My cooking triumphs
I made a Red Velvet Cake with the buttercream frosting completely from scratch. It was my grandmother's recipe and it was very time consuming.
My cooking tragedies
The first time I attempted Red Velvet Cake, I forgot the baking soda so I had these flat, red, dense sheets!
Recipe Reviews 7 reviews
Chocolate Mint Cookies I
Great Recipe! I absolutely love mint and chocolate together so I couldn't wait to try this recipe. I followed everything, except I used the Andes creme de mint candies. I used a whole candy for each cookie, and I pushed it into the center when they came out of the oven. I then put the cookies in the freezer for about 10 minutes to re-set them. They were awesome! I might try to do the "frosting" thing next time, and I will definetly decrease the sugar to 1 c. I would not recommend adding mint extract if you are using Andes, becuase they are minty enough!

0 users found this review helpful
Reviewed On: Dec. 19, 2007
Penne with Garlicky Broccolini
I loved this recipe. I substituted turkey bacon and add about a tablespoon of olive oil when sauteing the garlic and broccoli. I also added another tbls at the end when I mixed in the pasta. It turned out great, and I had leftovers for lunch for the next few days!

1 user found this review helpful
Reviewed On: Dec. 5, 2007
Slow Cooker Chicken and Dumplings
This is my dad's favorite and he asks me to cook it everytime I come home! So easy, and its really nice to start on your lunch hour and then its ready by dinner time! I cook the chicken for about two hours with the onions on high, then I go in and use forks to shred it, while it's still pink in the middle. I have tried this recipe with low fat, low sodium soup and low fat biscuit dough and it is still delicious. I also add the buscuit dough about an hour and a half before I'm ready to serve it. I think that it's too doughy if they only cook for a half hour but that is personal preference.

3 users found this review helpful
Reviewed On: Oct. 31, 2007

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