TREKKIGIRL Profile - (1116668)

cook's profile


Home Town: Irvine, California, USA
Living In:
Member Since: Sep. 2001
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Dessert, Quick & Easy
Hobbies: Knitting, Reading Books
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  • Waffles I
  • Waffles I  
    By: OneShyOfABunch
  • Kitchen Approved
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About this Cook
Hi all. I've recently moved out on my own and developing cooking survival skills since I no longer have my mom to cook for me. I generally cook Asian style foods. I like to bake and feed them to friends.
My favorite things to cook
baked goodes (esp cookies)
My favorite family cooking traditions
Helping my mom cook her yummy Asian dishes.
My cooking triumphs
finding a good chocolate chip cookie recipe.
My cooking tragedies
I once tried making homemade peanut butter cups and managed to 1) burn the chocolate and 2) set off the fire alarm at 7am during finals week. I've also managed to set off the fire alarm making pancakes. The cooking tragedy that haunts me the most was the time that I had measured salt over a measuring cup and forgot to clean the measuring cup before I used it again. Those were some really salty muffins in the end.
Recipe Reviews 6 reviews
Creamy Dill Cucumber Toasties
Wow, I took this to work for a holiday activity and everyone was asking for the recipe. The one thing I would differently is make sure the cream cheese is decently soft before I begin. I used Trader Joes Mini Toasts. They get soggy after a while but then they taste like mini cucumber sandwiches. So as an update to this, I've found that if I'm pressed for time and/or bringing it to a potluck that I know they will be sitting out for a while, I don't bother with the cucumber part. I make the spread and leave a box of crackers next to it and treat it as a spread instead. It also tastes great on bagels.

1 user found this review helpful
Reviewed On: Dec. 23, 2005
Grandma's Gingersnaps
Wow, I just made these today (actually, I haven't finished making them since my oven died ). I couldn't resist eating some almost straight out of the oven. They are soft, puffy, and really yummy. I used one stick of margerine and 1/4c butter since that's what I had available. Next time I bake these, I think I might add a little more ginger (or try adding alspice like some other people suggested). I think I only have enough dough to make 2 dozen rather than 3 dozen.

2 users found this review helpful
Reviewed On: Oct. 19, 2004
The Best Sweet and Sour Meatballs
Very good. This was the second time I made it and I made a few changes. I cut the brown sugar down to 3/4 cup. Added a can of sliced mushroom and a carrot to the sauce. And used 1/4c dried chopped onion instead of a whole onion. Cooked the meatballs in the oven for 20 minutes and then brownded them. Made the sauce and then cooked the meatballs and the sauce in the oven for another 20 min.

2 users found this review helpful
Reviewed On: Apr. 11, 2004

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