Britt Profile - (11287031)

cook's profile


Home Town: Aurora, Colorado, USA
Living In: Castle Rock, Colorado, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Walking, Charity Work
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About this Cook
I like cooking, but LOVE it the most when I can cook for others and they enjoy every bite. I learned to cook from both my grandmother and mother; they cooked most everything from scratch and I hardly remember eating fast-food as a kid, unless it was a "treat". As a child, I loved to sit in the kitchen and either watch them cook, or help. When I moved in with my boyfriend (now husband) he was amazed to meet a woman who actually cooks real food, not frozen.. : P I enjoy finding new recipes, and testing them out on my hubby. When I make a dish that is particularly enjoyable, I like taking some to my Mom; gotta let her know she taught me well : )
My favorite things to cook
EVERYTHING! I love cooking my own personal favorites, but I also like trying new dishes and recipes. I especially like trying my hand at ethnic dishes and gourmet foods. My all time favorites are recipes that my grandmother taught my Mom, and then me.
My favorite family cooking traditions
Every Christmas my Mom, siblings and I would make mince-meat tarts, which are a British baked good/pastry. My Mom is British and taught us how to make some of her favorite dishes from home. Also, every Easter my grandmother would make Potato Latkes for us. They are delicious potato cakes that are a Yiddish/Polish dish, and were a favorite of my Grandfather who was Jewish. I particularly enjoyed these two traditions the most because not only are they delicious dishes, but my grandmother and mother were teaching me something about my herritage in sharing them. I have family all over Europe and am of Irish & British decent, so I love being able to cook dishes specific to my enthicity.
My cooking triumphs
Banana Bread from scratch. I am a great cook (according to my family, friends and neighbors), but I have always failed miserably at baking. I recently attempted homemade Banana Bread, and it was great.
My cooking tragedies
This is a tradgedy that involves infliction of self-injury, and NOT a burnt dinner. Last summer, I was attempting to use a pressure cooker for the first time. Due to either bad luck, or a failure to pay attention, I had not gotten the handles latched properly. When I went to move the pot from the burner to cool, it exploded...ALL OVER the kitchen, dinning room, dog and me. I was covered in the gravy and potatoes that were still hot, VERY HOT, which led to lovely 2nd degree burns on my legs, and feet. My husbands father had to call 911, the paramedics payed us a visit, and the dog spent a very enjoyable two hours cleaning herself, and licking the kitchen cabinets and floor. We still find gravy splatter marks in the kitchen, and I will not be using a pressure cooker ever again.
Recipe Reviews 5 reviews
Fat Boy Nacho Cheese Dip
This dip was SO good! My fiance and I are lovers of all things cheese dip. I found this recipe when I was looking for a Queso dip recipe to make for a Halloween Party, and thought it sounded pretty good. I followed the directions and measurements; however, I did add about a 1/2 cup of 2% milk to make it less thick, and I used a can of the Rotel tomatos and diced green-chiles, instead of using just chiles. I also noticed some people commented on having difficulties in melting the cheese; either that it took too long, or burned to the sides of the crock-pot. I poured a little of my milk in first, then put all the cheese in on top (I cute mine into REALLY small pieces). I turned the crock-pot on to low to gradually warm it, then turned it to warm, then to high. I stirred the cheese pretty frequently while it was melting, and continually added a few drops of milk to keep it from getting too thick. After it almost completely melted, I turned the crock-pot back to low. It did not specify on a type of sausage, other than spicy, so I used chorizo, which I think gave it extra flavor. I will definitely make this again. I may even try adding onions, black beans, or extra meat next time.

7 users found this review helpful
Reviewed On: Oct. 31, 2010
Broccoli Cheese Soup VI
AMAZING soup, and definitely a very easy recipe. I only changed one thing; I followed a previous commenter's suggestion (littleaudrey), and used fresh onion instead of minced, and while I was cooking the onion I added some garlic. I did not have any half and half on hand (discovered this after I had started...ooops), so I used 1 1/2 cups of 2 % milk, with 2 TBSPN's each of corn starch and flour whisked into it. It still came out with a nice, smooth, creamy consistency. (I did reduce the 1/2 cup of flour suggested, to 1/4 cup, because I was afraid it would be too much with the milk mixture). This soup was delicious, and I will definitely be making it over and over again. I suggest having french bread slices with some butter as a side....SO good dipped into the soup.

3 users found this review helpful
Reviewed On: Sep. 20, 2010
Cheese Fondue with a Twist
I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier wine, which has a higher acidic content, is what you need. NEVER use Chardonay, always use something similiar to a Sauvignon Blanc. 2)When you "warm" the wine DO NOT boil it. Keep it on a low-medium temperature. 3) Always, always, always shred your cheese AND allow it to sit at room temperature. The finer shredded the cheese is, the easier it will melt. Also, add about a tablespoon of unbleached all-purpose flour to the cheese, and toss it to coat. This helps the cheese to not "clump' when melting. 4)Cornstarch, or a cornstarch "mixture", should be added BEFORE the cheese. Add the cornstarch, and stir for several minutes giving it time to break down, and thicken. Cheese should always be the LAST thing added to fondue. 5)Add the cheese in small handfulls, stir constantly and make sure all cheese is melted and smooth before adding your next handfull. Otherwise, they will begin to clump together. 6)Cheese should always be cooked on low temperatures. 7)Drops of lemon juice can also be added to help break cheese down. It also adds a nice flavor 8)Non-stick electric fondue pots are AWESOME for cheese. Though expensive, they make cheese fondue and chocolate fondue easy because you can control your heat better. 9)Invest in the higher quality cheese, it helps

114 users found this review helpful
Reviewed On: Feb. 27, 2010
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Cooking Level: Expert
About me: Hey :) I'm 27 I live in upstate ny, I just… MORE

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