Poutbaby Profile - Allrecipes.com (10822612)

cook's profile

Poutbaby


Poutbaby
 
Home Town: Walworth, New York, USA
Living In: Wayne County, New York, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Needlepoint, Gardening, Reading Books, Genealogy, Painting/Drawing
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Gingerbread House
About this Cook
I'm just a person who likes to bake and cook and treasures being with family.
My favorite things to cook
I tend to make rather simple, tasty meals but on occasion I will try my hand at something a little more involved. My true specialty is decorating cakes and baking special desserts for family and friends.
My favorite family cooking traditions
I have my family members choose whatever special dessert they would like for their "Birthday Treat" and I will make it for them. A few things I've been asked to make over the years are German Chocolate Pie, Raspberry-White Chocolate Cheesecake, Rice Pudding, Cream Puffs and Chocolate Sin Cake.
My cooking triumphs
I think my most important cooking triumphs are any time I put a smile on someone's face and hear, "Oh, this is soooooooo good", from something I have cooked or baked for them!
My cooking tragedies
When I was younger with two small children, I went to sprinkle some dried parsley into some tuna fish that I had prepared for sandwiches. I unknowingly grabbed the oregano by mistake and on top of that the "shaker top was not snapped on tight. A ton of oregano ended up in the tuna. I fished (pun intended) out as much of it as I could but being on a budget, I couldn't afford to waste the tuna so I served it to my kids anyway. It was the worst tuna fish ever and my kids still remember it to this day, over 27 years later.
Recipe Reviews 12 reviews
Marinated Grilled Chicken II
I've used Italian Dressing to marinate chicken breast for many years. I don't add salt (there is penty in the dressing for my taste and I don't use lemon pepper as I am not a fan). As much as I hate bottled Italian dressing (I use the G... S...... brand you make yourself to use on salads. It's the very best in my opinion), I surprisingly use K.... Zesty Fat Free dressing as the marinade for chicken and it turns out great. I usually cut my chicken breasts up into 3 pieces each to make them more uniform in size, place in a plastic zipper bag and pour on enough dressing to cover fully. Squeeze the bag to make sure the dressing is thoroughly covering all surfaces of each piece of chicken. I do this in the morning and place in the fridge and squeeze the bag and flip over several times during the day to keep all the breast pieces covered. Grill until cooked through. Make sure not to over cook or it will be dry. I usually cook up a whole "family pack" of chicken (even though there are only two of us still home) so we have lots left over. As others have said, leftovers are great sliced and served on top of a tossed salad. We also use in sandwich wraps and in chicken Quesadillas (sp?). Endless possibilities.

2 users found this review helpful
Reviewed On: May 29, 2014
Granny's Strawberry Preserves-Filled Cookies
This is the exact same recipe that my mother-in-law used to make. These cookies are absolutely wonderful. This was such a special and beloved recipe, that my mother-in-law would not share it outside of the family. (I guess the cat is out of the bag now.) This recipe is perfect as is. No additional flour is needed, just a well floured board and delicate handling. Do not substitute cinnamon for the nutmeg. The nutmeg lends a wonderful flavor that compliments the strawberry filling nicely. They do spread a bit. I use probably closer to a 1 1/2 inch round cookie cutter. When first baked, these are a little crispy on the edges but if you freeze them in single layers separated by wax paper, they are nicely soft when defrosted. Wonderful, wonderful recipe!!!!!

1 user found this review helpful
Reviewed On: Nov. 14, 2013
Pudding Breeze
My Mother-in-law made this many years ago (with a different name) in both the chocolate version and the pistachio. They were both very good. (She always added walnuts to the crust and sometimes sprinkled them on top.) To "jmellas", is it possible that you picked up the "cook and serve" kind of pudding rather than the "instant", by accident? This happened to me once (only in the reverse) since the boxes looked extremely similar. This would explain why your pudding layer remained a "soupy mess". Otherwise I don't see how the pudding layer would not have firmed up a bit. I hope this lends some insight on what might have happened.

2 users found this review helpful
Reviewed On: Mar. 20, 2013
 
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