cook's profile


gloriam3
 
Home Town: Napa, California, USA
Living In: Crescent City, California, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert
Hobbies: Biking, Walking, Reading Books, Music
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About this Cook
I am married, with three children, ages 24, 23 and 17. I work during the school year as a "lunch lady" in a local middle school, which I love. My hobbies include spending time with my family, hosting family dinners, baking and cooking, beach combing, swimming, reading, walking and figuring out the Internet.
My favorite things to cook
I've been cooking since I was 11 years old, 40 years now. I love to bake desserts more than anything and provide them for a lot of different functions.
My favorite family cooking traditions
My mom's not really interested in cooking anymore, so I've taken over cooking all holiday dinners. I like adding at least a couple new recipes to each menu. My family is really great when it comes to trying new things.
Recipe Reviews 13 reviews
Double Orange Scones
We didn't care for the pieces of orange, but overall this is a wonderful recipe--would be good with so many different types of dried fruits. Will make again, substituting dried cranberries, blueberries, etc. for the orange pieces. Thanks for sharing!

0 users found this review helpful
Reviewed On: Apr. 20, 2012
Herb, Garlic and Bacon Pork Loin
Halved all ingredients since I had a 2-1/2 lb. pork loin. Baked for half the time as required in the recipe. The aroma while it was roasting was wonderful as was the finished dish! Will make again.

0 users found this review helpful
Reviewed On: Feb. 23, 2012
Pork Tenderloin with Dijon Marsala Sauce
Absolutely wonderful! I may never use another recipe for pork tenderloin. My hubby is not a pork fan; he said this is the best pork he's ever eaten. I browned the tenderloin coated in Dijon, salt and pepper, along with the shallots and two cloves of garlic. Then I added the wine and five sprigs of thyme and brought it to a simmer. Baked covered for about 1 hour. Add the mushrooms near the end. I removed the meat, keeping it warm, added half and half and finished as directed. So good! Only thing I will change next time is that I won't salt the meat. (An addition I made, but salty enough without added.) Thanks for sharing!

1 user found this review helpful
Reviewed On: Dec. 3, 2011
 
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Cooking Level: Expert
About me: I am married, with three children, ages 24, 23… MORE
 
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