Irene Profile - (11333542)

cook's profile


Living In:
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Walking, Reading Books
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About this Cook
I am a homebody, love to cook, garden, read, and spoil my family. On my days off, my favorite thing to do is make soup and bread or batches of cookies for my grandkids. I am teaching my 13 yr. old grandson how to cook and he loves it. Now, my grand daughter is a different story...
My favorite things to cook
I love trying new recipes, and am always experimenting. My husband is a willing guinea pig. Our favorite food is Italian and Thai, and we love any type of ethnic foods.
My favorite family cooking traditions
My family loves our tried and true family recipes passed down from generations past, such as hearty chicken tortilla soup, the best meatloaf, my mom's cabbage rolls, home made bread, and too many more to mention. Just good comfort food that brings back memories.
My cooking triumphs
I am an expert pie baker.
My cooking tragedies
I have mixed luck when it comes to beef roasts, and my family loves to tell the story about the "peanut butter chicken". I mistook the amount of peanut butter that went into the sauce for a chicken breast recipe I made, and accidently added 2 1/2 cups instead of 1/2 cup. It was a gluey, unpalatable dish, even after I rinsed off the chicken. It just got worse and worse. We had pancakes instead, and a good laugh!! I made banana bread once that my husband and his friend used for a football. Not sure what happened there, but it was my first baking attempt as a young bride, many years ago.
Recipe Reviews 4 reviews
Downeast Maine Pumpkin Bread
This is a fabulous bread. I am always asked for the recipe when I serve it. Didn't change a thing except that I substituted 1 cup oil for 1/2 cup oil and one ripe pureed avacado. Also, where I live canned pumpkin is very expensive, so last fall, when pumpkins were plentiful and cheap, I froze a few containers to use in the future. Just cut up a fresh pumpkin and bake until tender. Cool and freeze. Saves approx. 80% as opposed to buying canned, and tastes fresher too.

2 users found this review helpful
Reviewed On: Mar. 15, 2012
Fresh Rhubarb Pie
Very versatile recipe. I didn't have enough rhubarb ready yet, so I substituted half the fruit with strawberries and about a cup of frozen blueberries, and cut the sugar to 1 cup. My family said it was probably the best pie they have ever eaten.

2 users found this review helpful
Reviewed On: May 10, 2010
Rich and Simple French Onion Soup
This is a wonderful soup! My daughter said it was the best she's ever tasted, even better than her favorite restaurant! I added red merlot , as I had no sherry, and it really enriches the flavor. I also lightly browned the onions, and added a sprinkle of garlic salt to the broth.

2 users found this review helpful
Reviewed On: Apr. 29, 2010

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