TracyC Profile - (10821935)

cook's profile


Home Town:
Living In: Laramie, Wyoming, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Camping, Walking, Reading Books, Music
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Blog...  3 posts
Jan. 30, 2010 5:36 pm 
The weekly soup is Tortilla Soup. Here's how I made it tonight:Sauteed 3/4 c chopped onion in 1 tbsp olive oil. Added about 1/2 to 1 tsp each ground coriander, ground cumin and ground chili. Also a little cayenne. Sauteed a minute or 2 then added:3-4 cups homemade chicken broth (or it might… MORE
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From The Blog:  Side order of life
I could use a bigger crock pot
Sauting the onions and pork
About this Cook
Living here where the buffalo roam with my husband, 2 dogs, and some goldfish. We love camping when the weather is nice, and cuddling by the fire watching movies when it isn't. I enjoy making jewelry, knitting and reading, also.
My favorite things to cook
Anything pasta. Anything grilled. Stuffed crust pizza. Soups.
My favorite family cooking traditions
Cookies at Christmas--we would all make 2 or 3 kinds, resulting in over a dozen varieties. Dutch oven when camping. My husband's family often has prime rib at Christmas (see below).
My cooking triumphs
Just starting to learn Dutch oven cooking the past few years--trying some new recipes including biscuits and cornbread. Have been perfecting my pot roast. I buy a smallish chuck roast, 3 pounds or so, usually a blade cut. Actually making great homemade gravy, too, which is something I had shied away from trying for many years. The leftover roast makes a good sandwich and can also be made into soup, stew, or cottage pie the next night, so even though there are only 2 of us, none of it goes to waste.
My cooking tragedies
A few years ago we had my husband's family out here for Christmas. I thought I would try doing a prime rib. Well, somebody was late, the roast stayed in the oven too long and was very overdone and dry.
Recipe Reviews 7 reviews
Mandy's Crab Stuffed Zucchini
This filling is excellent. I used it to stuff mushrooms. It makes a lot. I will definitely make this again in mushrooms, maybe the next cocktail party I have.

7 users found this review helpful
Reviewed On: Sep. 19, 2012
Pesto with Arugula
Yum yum yum! I grow a little basil, and make and freeze a couple batches of pesto every year, but knew I would need to stretch the harvest this year. This fit the bill perfectly. And nondairy is something I need to work more of into my diet so bonus points there too. Don't let the unorthodox seasonings throw you. They are very subtle and just right. I'm going to try a little on some grilled salmon tonight and then tomorrow spread it (a lot of it!) on a goat cheese and tomato sandwich on ciabata tomorrow for lunch. I made the recipe exactly as is. I might cut back a wee bit on the garlic next time. Thanks for a great recipe!

2 users found this review helpful
Reviewed On: Aug. 23, 2012
Chef John's Cottage Fries
I found this recipe originally from Chef John's Foodwishes blog a few months ago. The first time I made them, my husband asked me in a rather accusatory tone why I had never made them before--like I'd been hiding something from him for 15 years. I've made them several times since then. They are wonderful.

1 user found this review helpful
Reviewed On: Jul. 3, 2012

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