SuzieQ Profile - Allrecipes.com (11474837)

cook's profile

SuzieQ


SuzieQ
 
Home Town: Bolton, Ontario, Canada
Living In: Cookstown, Ontario, Canada
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Nouvelle, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Hiking/Camping, Biking, Photography, Reading Books, Music
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Mansfield
About this Cook
I do a little bit of everything; I guess you'd say I'm a Jill of All Trades. I cook, knit, bake and dirt bike. I am a writer, photographer, amateur novelist/satyrist and very lucky girlfriend.
My favorite things to cook
I love baking cookies and making pasta. Being so involved with dirt biking, cookies are a great snack to have a the track, and carbo-loading with a healthy and hearty pasta before an enduro is always satisfying.
My favorite family cooking traditions
To be honest, I don't have any! I'm looking forward to starting some when my long time boyfriend and I move in together, soon as we find the right house. I do enjoy making big bowls of pasta and lasagna for him and the boys before a race though.
My cooking triumphs
Finally mastering KD! I'm NOT kidding! I mastered making pudding, cookies and bread, from scratch, before I mastered KD. I don't know. It was my kryptonite for almost 11 years.
My cooking tragedies
KD... It once came out looking like lumpy oatmeal. I think I over cooked it. ;)
Recipe Reviews 20 reviews
Spicy Tomato Bisque with Grilled Brie Toast
I had to suit it to my own tastes (and what was in my fridge, because I didn't plan ahead. Still tasted great. I'll make it again. Instead of brie I used havarti because my guy isn't a fan of the pungent french cheese.

0 users found this review helpful
Reviewed On: Oct. 21, 2013
Big Soft Ginger Cookies
They're just like the ones you buy at the big, expensive coffee chains! With a cup of apple cider, no better way to spend a chilly, miserable fall day.

1 user found this review helpful
Reviewed On: Oct. 21, 2013
World's Easiest Bread Machine Pizza Dough
I left out the cilatro (because the other half and I aren't really fans) and was very satisfied with it. I will use this recipe again. Not only was it incredibly easy to handle (a little flour and there was no sticking) but I was able to use it for pizza on the Saturday and then panzorottis on the Sunday. I am incredibly pleased and look forward to trying other options (pizza dippers, anyone? Stuffed with mozzarella?) with this dough. I did let mine sit and rise covered in plastic for several hours (more than the 30 minutes suggested by the author) and found a very flavourful, easy to work with dough at the end.

3 users found this review helpful
Reviewed On: Dec. 15, 2012
 
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