kreativekuisine Profile - (10938082)

cook's profile


Home Town: North Carolina, USA
Living In: North Carolina, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Walking, Photography
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Mexican Cornbread II
About this Cook
I'm 33 years old and since moving out on my own, I've made it a personal goal to be a really great cook. I'm really not a fan of eating out so much. I love to try new recipes and a variety of ethnic cuisines. I've made desserts through the years and a lot of side dishes, now I'm learning how to pull a complete meal together from start to finish!
My favorite things to cook
I love to cook desserts - congo bars (blonde brownies), pound cakes, coconut pies. (I like making them more than I like eating them!) I also love to cook pasta dishes and Latin American food. Soups fascinate me!
My favorite family cooking traditions
My mom makes really good Southern cuisine. When everybody comes home for the holidays or a weekend, she will make a special dinner, usually the meal will be in honor of whomever has been away the longest. She also makes wonderful comfort foods like soup, or beans, or pot roast, but one of my favorite meals is neck bones with rice and gravy or neck bone soup. Don't knock it until you've tried it, but the neck bones have to be seasoned just right.
My cooking triumphs
Every year I make a sour cream pound cake for my family. I'm also excited that I'm finally getting the hang of making homemade tortillas.
My cooking tragedies
When I was really little, I used to love to watch my mom bake desserts. I never understood the concept of how to make cakes chocolate, but I did understand that I needed eggs, and vanilla extract, and other ingredients to make a cake. One day while my mom was putting laundry on the line, I made a "chocolate cake" using dirt instead of cocoa. I was just looking for some way to make the cake brown. Needless to say that day marked my first real lesson on baking cakes. I was only 5. :-)
Recipe Reviews 31 reviews
Suki's Spinach and Feta Pasta
My minor modifications: * I used 2 cloves of garlic * I used sliced baby portobello mushrooms * added more red pepper flakes * I used 4 oz. of feta and 4oz. of this 6 cheese Italian blend that I already had which included mozzarella, smoked provolone, asiago, parmesan, romano & fontina cheeses * When I cooked mine, I made sure that the mushrooms cooked down some before adding the pasta. I like mushrooms, but cooked. Delicious dish! Best pasta I've had in a long while and easy to prepare.

10 users found this review helpful
Reviewed On: May 31, 2010
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
This was a simple recipe with lots of flavor! I love this dish. My modifications: I sauteed raw shrimp instead of buying cooked shrimp. I used fresh basil. I also doubled the sauce ingredients with the exception of the butter; I like lots of sauce. I also used baby portobello mushrooms. Delicious!!!

3 users found this review helpful
Reviewed On: May 8, 2010
Easy Ham and Cheese Appetizer Sandwiches
My mom and I made these for years, but lost the recipe. I was glad to find this so I could serve them for Thanksgiving Day appetizers. They were a hit. This batch made 24 sandwiches and I used the Hawaiian Sweet rolls this time. Usually I use the pull apart rolls and make many tiny sandwiches.

5 users found this review helpful
Reviewed On: Nov. 30, 2009
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