snowflurree Profile - Allrecipes.com (11072230)

cook's profile

snowflurree


snowflurree
 
Home Town:
Living In:
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Dessert
Hobbies: Reading Books
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About this Cook
Well I live in the foothills of Northern Ca. and I love the snow here in the winter. I have always loved to cook especially for my hubby. He passed away 2 years ago and though I still love to cook I have had to scale down a bit. I used to work for one of the large membership stores as a demonstrator and loved it but after 7 years just got laid off. I love conecting with the members of this site for new ideas on recipes. You are all so nice and helpful.
My favorite things to cook
Favorite things to cook would be what my "grown kids" like me to cook. They tell me "I'm the best cook" I think you really have to love to cook to be a good one. I like to cook Lasangna, any mexican food, chinese food and also desserts of any kind. My very favorite thing to cook is Christmas Turkey dinner,oh I also cook that same thing for Thanksgiving. My kids would have a fit if I didn't. My hubby used to like me to cook him things like, scampi, lobster, steak, ribbs and any mexican food.
My favorite family cooking traditions
Always a great celebration on Thanksgiving and I better not try to change any of the traditional food or I will hear about it. Also Christmas Eve dinner and then Christmas morning "breakfast cassarole" and then the turkey dinner for Christmas dinner.I have to have a ton of gravy for the turkey.
My cooking triumphs
I think when I learned to cook lobster that was as good as the resteraunt's. Also I can bbq anything. I learned that if you improvise a little in recipes to fit your taste that you can experience new tastes and treats.
My cooking tragedies
When my husband and I were first married, I was 17 and he was 18 and I made him fried chicken and I tried to make gravy. Well I didn't know how so called his wonderful grandmother. She told me about the making of the roux with butter, flour, milk, salt and pepper and some of the fried chicken drippings. Well I kept adding more milk and it would be too thin, then more flour and it would be too thick, after about 1 hour I had enough gravy that filled a big dutch oven and it was so thick you could have used it for mortar for a brick wall. LOL. Oh, those were the days!!
Recipe Reviews 8 reviews
Brown Rice
Sounds delish and I know a friend that used this recipe for a wedding dinner and it was a real hit. I have to laugh though at the people that give it a low rating but say "I used this and not that, and I cooked it this long and not that long, and I added this but not that" how silly, why rate the recipe at all if you're not going to follow the directions and then complain when it doesn't come out right. No duh!!--you didn't even use this recipe.

0 users found this review helpful
Reviewed On: Aug. 30, 2014
Saltine Toffee Cookies
Fabulous and so easy to make. I made mine in a square pan that was a little bigger than an 8x8, it was a pan that fits in my toaster oven. This amount of butter and brown sugar will not cover a 13x9 pan so you need to use a smaller pan. It tastes like the best toffee and you can't even tell it's made with the saltine crackers. Be sure to boil the butter,brown sugar mixture for the stated 3 minutes or it will be grainy. I put foil down on the pan first and then after it had cooled completely in the fridge, I just peeled the foil off the bottom and broke the toffee into pieces. Great for Christmas gift giving. Thank you Tracy, so good.

1 user found this review helpful
Reviewed On: Jul. 22, 2014
Asian Beef Skewers
I will definitely try this, sounds wonderful. I'm wondering how anyone (a reviewer) could possibly substitute rice vinegar for the sherry, they are so different in taste. The sherry has a nutty, wonderful taste and the rice vinegar is 'just that' "vinegar" That must have changed the whole recipe taste. I will do it the way that Vivian wrote it, the way it's supposed to be.

1 user found this review helpful
Reviewed On: Apr. 29, 2012
 
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