FRIDAYYET Profile - Allrecipes.com (1133450)

cook's profile

FRIDAYYET


FRIDAYYET
 
Home Town: Springfield, Missouri, USA
Living In: Wilbraham, Massachusetts, USA
Member Since: Sep. 2001
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music
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About this Cook
I'm married with two grown children. I work full time in insurance/treasury. I started cooking at my grandmother's side when I was very young. I love to cook for friends and family, and I am an avid baker.
My favorite things to cook
I love to bake, and recently have gotten very into grilling just about everything!
My favorite family cooking traditions
Corn pudding for Christmas and Thanksgiving, birthday dinners made to order, and summer BBQs.
Recipe Reviews 36 reviews
Lemon Blueberry Bread
Made this today with some of our abundant blueberries. I doubled the recipe and added a palmful of cake spice to the batter because my husband loves cinnamon. I also used dehydrated lemon peel (Penzeys) in place of juice and zest. I got 12 mini loaf cakes from the batch that took 33 minutes to bake. Will def make again! Very good!

1 user found this review helpful
Reviewed On: Jul. 15, 2012
Spicy Mexican Torte
Awesome! I made this for dinner last night and my husband and I both loved it! He quickly packed up the leftovers and declared them to be "his lunch for tomorrow". I always try to make a recipe exactly as it's written the first time I make it, but I had to make changes to this one based on what I had on hand and what the other reviewers advised. So here's what I did: Instead of chorizo, I used leftover shredded chicken because that's what I had Used whole wheat tortillas because we always use whole grains Used low fat Mexican blend shredded cheese skipped the red peppers Added a can of corn because we love all "corny" things :) So I used a glass pie pan, sprayed it with PAM. Laid down one tortilla rather than two based on prior reviews, and I'd say they were spot on with that recommendation. Then I put in 1/2 of my chicken mixture, to which I added 1/2 can of enchilada sauce because is just looked like it needed it! Sprinkled with cheese and then laid down the next tortilla and spread that with 1/2 can of beans and sprinkled with cheese. Next tortilla and remainder of chicken and a sprinkle of cheese. Last tortilla and remainder of beans topped with the other 1/2 can of enchilada sauce and then the remaining cheese. I then took a sharp knife and poked holes down through the layers for the enchilada sauce to seep into. Baked at 350 for about 35-40 minutes. It was FABULOUS. We will make this one regularly for sure!

18 users found this review helpful
Reviewed On: Jul. 12, 2011
Sesame Seared Tuna
I was soooooo disappointed! After reading the reviews I had myself all psyched up for this dish. But neither my husband or myself cared for it. At all. We thought the sesame flavor was overpowering and the smoke in the house from the preparation was very unappetizing. Darn -- I really wanted to like this one!

0 users found this review helpful
Reviewed On: Feb. 26, 2010
 
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