Toni Profile - (11319015)


Home Town: Central Coast, California, USA
Living In: Central Valley, California, USA
Member Since: Dec. 2009
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Southern, Mediterranean, Quick & Easy
Hobbies: Knitting, Gardening, Boating, Fishing, Photography, Reading Books, Music
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About this Cook
I collect recipes. I have two cupboards FULL of cookbooks. But: that fact is a big family joke, because I so seldom cook. I'm looking forward to retiring in a couple more years and making up for lost time in the kitchen!
Recipe Reviews 5 reviews
Homemade Salami
THANK YOU for sharing this! I have my aunt's very old recipe for Summer Sausage; same ingredients (except proportioned for five pounds of hamburger) - but it called for saltpeter (an ingredient in gunpowder), which isn't available in the grocery aisle these days. (I'm told you can buy it in the insecticide section of home-improvement stores, though, as potassium nitrate - ugh!) It's nice to know about the curing salt. I've missed this stuff. Aunt Mick used to make large quantities of it every year; her recipes states "Will keep in refrigerator for 2-3 months." Oh, and her instructions also call for mixing all ingredients, refrigerating 24 hours, mixing again and refrigerating 24 hours more; and baking in a "very slow" oven (200 degrees) for 2 hours, then lowering the temp to 150 and baking 6 hours longer. Worked great for her, but I'm not sure you can get an oven that slow nowadays.

3 users found this review helpful
Reviewed On: Jan. 31, 2013
Sue's Taco Salad
Not a review because I haven't made this; had to comment because seeing it reminded me of the exact same salad I used to make, but with Catalina French dressing instead of ranch. Mmmm, I'd forgotten all about it! I think ranch sounds yummy, too. Fourth of July picnic, I'm thinkin'!

2 users found this review helpful
Reviewed On: Jun. 28, 2011
Corn and Black Bean Salad
First, my observations: YUM! I followed the recipe, but also added half a red onion, chopped. I was surprised that I could barely taste the cumin, and could not taste the chili powder at all. (They were both fresh bottles bought in anticipation of making this.) What I mean is, those flavors did not stand out as identifiable, but I do believe they contributed to the overall flavor of the marinade. I have an old corn, pea and onion salad recipe I inherited from my auntie (it was her favorite "funeral potluck" dish) with a vinegar-oil-salt-sugar marinade that calls for bringing the marinade to a boil for a few minutes, then letting it cool before pouring over vegetables. I think I might try that with this - it might spike up the cumin/chili flavors a bit. If that doesn't work, I might also try doubling the spices. I will definitely add more red onion next time for crunch - maybe some bell pepper, too. (Don't care for celery.) Much as I love balsamic vinegar, I might also try making this with red wine vinegar instead. I don't like the effect of balsamic vinegar on the color of some foods, i.e., the cut edges of the red onion and the corn both turned a bit "muddy" looking. So - liked it a lot as is, and think with a little tweaking it could be great. I definitely intend to try again.

1 user found this review helpful
Reviewed On: May 1, 2011

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