ctrteresa Profile - Allrecipes.com (11063662)

cook's profile

ctrteresa


ctrteresa
 
Living In: Signal Mountain, Tennessee, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Knitting, Quilting, Hiking/Camping, Biking, Walking, Reading Books, Music, Genealogy, Charity Work
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About this Cook
My favorite family cooking traditions
Before they moved to Europe, some friends and their kids used to come over for "breakfast for dinner." That was our favorite dinner--breakfast!
My cooking triumphs
I had some friends and their boys over for dinner one evening. It was quiche and salad. I had made 4 different quiches and a salad full of bright colorful veggies. We had a greek dressing from a local restaurant. My friends were telling me we'd better get the PB&J ready; there was no way those boys were going to eat quiche and salad. Surprise! Not only did they eat the quiches, but the salad was gone in a flash and everyone wanted more. Mom got the recipes and I got hugs and kisses. (Dad just got to drive.)
Recipe Reviews 2 reviews
Blackberry Syrup
This is wonderful! Very easy to make. I was expecting it to be much thinner than it actually was due to the comments. I added some butter to reduce the foaming. I also put about 3/4 cup of the mush back in the pot. I ended up with 2 16-oz jars and 6 4-oz jelly jars. I didn't bother to seal one of the 4 oz jars; I'll be making pancakes in the morning. I want to drink this stuff! I'll bet it tastes great on vanilla bean ice cream. I'll drop the 16 oz jars off to friends who have families and keep the little jars for myself. I'll have to do this again around Christmas for gift-giving.

26 users found this review helpful
Reviewed On: Jul. 28, 2010
Italian Stewed Tomatoes
What attracted me to this recipe was the fact that it had no salt. I had read the reviews and noticed some said the end product was too watery. So, when I followed the instructions, the only change I made was straining the tomatoes and only using 2 cups of the juice. (I drank the rest. Refreshing.) It still turned out a bit watery, but that's fine. Once the jars cooled, I had to open one and try it. It was a bit bland (sweet maybe?). That was a bit surprising to me since I don't cook with salt. I added a tiny bit of sea salt and that made the difference. The next time I make this, I will reduce the sugar to 2 tsp and add 1 tsp sea salt. I think that will balance it better for my particular taste. The tomatoes are not squashy; they've managed to maintain a bit of firmness and the other veggies still have some crunch to them. All in all, this is very good. It is attractive to the eye, has an excellent texture, and very nice flavor. It was my first time ever canning, so I was afraid I'd mess it up. However, it was a positive experience. There was no specific processing time given, so I did a 15 min. water bath. I'm eating my second bowl of Italian Stewed Tomatoes right now. I was wondering if they taste better with age, after they've sat awhile and the flavors have blended. However, I don't think they'll last long enough to "age."

9 users found this review helpful
Reviewed On: Jul. 28, 2010
 
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