Cherie Lynn Bergstrom Profile - (1110170)

cook's profile

Cherie Lynn Bergstrom

Cherie Lynn Bergstrom
Home Town: Bay Area, California, USA
Living In: Rocky Mountains, Colorado, USA
Member Since: Sep. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Photography, Reading Books, Music, Painting/Drawing
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Oyster & Potato Stew
Oyster & Potato Stew
Love In A Mist Polish Pottery
About this Cook
Wife, Mother of three, plus three pups. I relish finding a nice simple recipe that borders on gourmet, is healthy and my children will eat as well. Frugal is even better. I know, I ask sooo much!
My favorite things to cook
Healthy Frugal
My favorite family cooking traditions
Thanksgiving Dinner, Christmas Cookies, Easter Breads, Saturday Dinner, Super Bowl Party and Fourth of July BBQs!
My cooking triumphs
My greatest triumph was a large terriyaki beef roast that hit levels of perfection only brought on by angels in heaven.
My cooking tragedies
I have had many of those but the funniest one happened Thanksgiving 2001 when I used baking powder to thicken the gravy instead of corn starch. I had just had my third child, had invited many people over and wasnt getting much help from the troops. Worse yet, I had pre-measured the ingredients in glass cups and set them on the counter so no one knew what I had mistakenly done. My guests began to arrive and one asked if she could help as the phone was ringing also. I turned to see her mortified face as the gravy began bubbling up 4 inches above the edge of the pot and finally spilling over onto the stove like some strange science experiment. She asked in a confused and bewildered tone, "Is gravy SUPPOSED to do this" ?
Recipe Reviews 15 reviews
Dutch Babies II
Adjusted the recipe due to other reviews. I added one extra egg and also an extra tablespoon of butter per pan. Neither adjustment was necessary. The recipe is perfect as it is for use with a cast iron skillet that is properly seasoned. If you are using anything other than a seasoned cast iron skillet then I suppose the extra butter to float the batter in would be necessary. The extra egg simply made the "fluff" higher than necessary. Will make again and again.

1 user found this review helpful
Reviewed On: Sep. 15, 2013
Lemon Sauce for Salmon Patties
I have to update my review due to finding out more information regarding sauces. The ratio of butter to flour isn't proper to cook out the flour taste and this is what causes it to become off balance. Maybe the amount of butter was reduced for health purposes but it still needs more to allow the flour to cook out instead of becoming so clumpy. It needs a bit less cayenne pepper and much more lemon juice. My fiance liked the sauce stating that it tasted something along the lines of horseradish. If you like that taste then he is correct, with some tweaking this could be good. If you are looking for a light and lemony sauce, then this is not it. I would take the effort to tune up this recipe for him but would never make this for myself again.

0 users found this review helpful
Reviewed On: Jul. 5, 2012
Three Bean Salad
I made changes...used balsamic vinegar and olive oil instead. Also up'ed the amount of garlic and onion powder. Next time I need to remember to up the amount of mustard also. Good recipe.

1 user found this review helpful
Reviewed On: May 20, 2012
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