maxi Profile - (10783371)

cook's profile


Home Town: Ekalaka, Montana, USA
Living In:
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Photography, Reading Books, Music
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About this Cook
Retired Navy. HS Teacher.
My favorite things to cook
Food!!! Seriously: eggs any way I can get them. Dessert, especially baklava; Italian "home cooking"; Asian stir-fry; anything in the rice cooker slow cooker soups; and sushi (especially the scrambled egg style)
My favorite family cooking traditions
cinnamon rolls, turkey-neck soup the night before Thanksgiving, mom's deviled eggs, baklava at birthdays
My cooking triumphs
Wild rice and sausage stuffed duck; blueberry/cherry preserves won Best in Class at county fair; my sister says my pork chop cream gravy is better than mom's is; I silenced a freshman class with my sweet potato pie.
My cooking tragedies
not knowing I should 'feed my yeast' and having it die. Making bread. I don't know what it is I do wrong, but I just can't make good bread!!! I even bought a bread machine, AND used a boxed mix and STILL ended up with a brick!!! :-(
Recipe Reviews 4 reviews
Red Velvet Cake
Had this recipe for years and recently lost the cookbook in a flood. Everyone around here thinks Red Velvet Cake should be frosted with cream cheese frosting--shudder. So very glad I found the "right" frosting recipe again. Many thanks.

2 users found this review helpful
Reviewed On: Sep. 14, 2014
Quick and Easy Mexican Chicken
I made this 2 nights ago, and ready to make again. left out the salt as salsa and cheese had plenty. Also, pounded meat for quicker, more even cooking. Ab-fab.

1 user found this review helpful
Reviewed On: Jun. 6, 2014
Meringue Crust
made this with a lemon cream filling. So much easier than making a 'regular' pie crust Rave reviews. Friends asked for recipe. will DEFINITELY make again. Need to serve right away, however, left overnight and the crust got the tiniest bit soggy, but still fabu.

1 user found this review helpful
Reviewed On: Dec. 19, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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