blue tuberosa Profile - Allrecipes.com (10706888)

cook's profile

blue tuberosa


blue tuberosa
 
Home Town:
Living In: Roslyn, Washington, USA
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian
Hobbies: Gardening, Hiking/Camping, Camping, Reading Books
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About this Cook
About 10 years ago, I moved from Seattle to a town of less than 1,000 people. I had to learn to cook!
My favorite things to cook
Asian stir frys, homemade pizza, Cuban sandwiches, cheesecakes.
My favorite family cooking traditions
Bagna Cauda is the big tradition here in Roslyn and we host a big Bagna party every winter.
My cooking tragedies
Someday I will make the perfect biscuit... but not yet.
Recipe Reviews 19 reviews
Quinoa Black Bean Burgers
These were great! The recipe is very forgiving. I added extra vegetables and thought the mx was too wet, so I decided to add an extra can of black beans, then another egg. I ran out of bread crumbs, so I added some panko and crushed saltine crackers. Then, since I was getting so crazy with it anyway, added some leftover feta from the fridge and nutritional yeast (b-12 vitamins, protein & more fiber). I baked them @ 400 for 30 minutes as another reviewer suggested, than fried them for a few minutes on each side. They came out great - not mushy at all. This version yielded 7 BIG patties. We ate 2 and froze the others for later. Thumbs up!

0 users found this review helpful
Reviewed On: Mar. 23, 2013
Easy Batter Fruit Cobbler
This turned out great. I did make a few changes to increase the fiber content. Instead of 3/4 c white flour, I mixed white flour with wheat flour, rolled oats and oat bran for a total of 1c. I also increased the sugar and milk to 1 c. I was a little worried because the batter was very runny, but it turned out just fine.

1 user found this review helpful
Reviewed On: Apr. 8, 2012
Marinated Grilled Shrimp
These were awesome! I didn't have much time to prep before grilling - maybe 30 or 45 minutes. I used what I had on hand, meaning I subbed ketchup, and I used a few pinches of a spicy blend of herbs, plus about a 1/2 cup beer for good measure. Covered it all and let it marinate in the fridge for 20 or 30 minutes. Skewered and grilled following the directions and they knocked everyones socks off. This is my new favorite!!

5 users found this review helpful
Reviewed On: Sep. 4, 2011
 
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