♥Tracey-Li♥ Profile - Allrecipes.com (11255066)

cook's profile

♥Tracey-Li♥


♥Tracey-Li♥
 
Home Town: Boston, Massachusetts, USA
Living In: Chula Vista, California, USA
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Wine Tasting
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Thin Mints (OMG these are so good!)
About this Cook
I'm a stay-at-home wife with 6 fur-kids to take care of. Namely 5 cats, PonPon, Shiro, Punkin, Shiloh and Angel. And the newest addition, who's now 7-months old...my lil pup Boston. We thought he was a Maltipoo but a breeder of Havanese dogs said he's one of those... Hmmm, if anyone sees his pic and can clue me in, that would be great! Okay, moving on...I'm a total foodie. I'm always thinking of, preparing or eating food. My mom is Japanese and my dad (who I miss every day) was German and Croatian. Although my mom is a wonderful cook, my dad is the one who inspired me when I was young and I've had a love affair with food ever since. I believe this is my calling in life, to make others happy through my food...and it makes ME happy to feed them :) If anyone should wish to contact me, here is my info: mstre619@yahoo.com
My favorite things to cook
I'm completely, totally and utterly a meat 'n potatoes kinda gal. That's not to say I'll pass up a big platter of sushi or sashimi...believe me, I won't! I absolutely adore Japanese food! Well...except for uni. Most of the time though, I incorporate potatoes in some way, shape or form into my menu. I love being in the kitchen all day, so meals that take alot of prep/cook time are fine by me. I've never been into baking, the whole 'science' of it just wasn't ME, all that measuring and weighing, yadda-yadda-yadda. I like throwing things in a pot, willy-nilly, and making something scrumptious out of it. However, I just got a KitchenAid stand mixer as an early Christmas (2011) present and let me just say I've been a baking queen the last couple weeks! I'm finding myself getting into the whole creative aspect of it. It's so completely different from cooking, it's a whole 'nother animal (*^_^*)
My favorite family cooking traditions
As a little girl...watching, and sometimes helping, my dad prepare simple meals to elaborate, gourmet feasts for large functions...and now, as an adult, having my mom teach me how to prepare authentic Japanese food and sitting down and enjoying it together. I have a very small family; husband, mom, brother and two nephews, but that doesn't stop me from preparing a feast on every holiday...I live for those days :)
My cooking triumphs
Each time I feed someone, whether family or friends, and they enjoy the meal and rave about it...that's a triumph to me. I also get tremendous joy when I bring my food to potlucks or gatherings and I'm asked for the recipe.
My cooking tragedies
I just asked my husband and nephew to give me an example of a cooking disaster and they both said, "you haven't had any"...great answer, right? LOL! I'm sure I had some tragedies in my early cooking life, but as an adult who's a control-freak and a perfectionist, I've been able to avoid any actual disasters for many, many years. Thank God :)
Recipe Reviews 16 reviews
Broccoli Rice Casserole
I'm still giving this 5 stars for being a good springboard recipe. It's very rare I can follow a recipe exactly :) Instead of frozen broccoli I used fresh and I steamed it. I skipped the celery because I didn't have any. I also used regular long-grain rice which I cooked before assembling the casserole. Instead of processed cheese I used sharp cheddar and monterey jack. I also added bacon because...well, bacon makes everything better!!

32 users found this review helpful
Reviewed On: Apr. 4, 2012
Gourmet Mushroom Risotto
Sooooo good!! I've been nervous about making risotto for many years. Back in the day all you ever heard was how time-consuming it is standing there for hours stirring the rice and adding the broth. I didn't have arborio, but being half-Japanese we always have the Japanese short-grain rice around. Usually we rinse our rice before cooking it, but I didn't want to lose the starch so I skipped the rinsing. It worked perfectly AND it's much less expensive. Will definitely make this again!

17 users found this review helpful
Reviewed On: Apr. 4, 2012
Grandma Johnson's Scones
Every scone I've ever had at a bakery or restaurant was so dry that I finally stopped eating them. I've never made scones before so I thought I'd give it a shot. Instead of sour cream I used buttermilk; I didn't have cream of tartar so I used vinegar and doubled the amount; instead of 1 cup of butter, I used 1/2 cup unsalted butter and 1/2 cup coconut oil. I didn't have any dried fruit, so I chopped up some almond toffee candies and some milk chocolate. I was in the process of patting it out so I could cut it and bake when I realized I forgot to put the candy in. I dumped the 1 cup total of almond toffee candy and milk chocolate onto the dough and kneaded it in. At this point I was sure it wasn't going to work because every recipe I've read about scones warns you NOT to overmix. This recipe is VERY forgiving! I patted the dough out into a 12-inch circle, approximately 1/2-3/4 in thick and cut it into wedges. I baked at 350 for 18 minutes and they're yummy. Not super moist (my fault for overmixing) but not dry either. Definitely not crumbly. And definitely better than any I've ever purchased. I took some hazelnut non-dairy powder and mixed it with a little buttermilk and drizzled over the tops. So good! I don't care for overly sweet baked goods so these are perfect for me. Thanks for sharing!

10 users found this review helpful
Reviewed On: Apr. 4, 2012
 
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