ESQUARED Profile - (1152446)

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Home Town:
Living In: Dallas, Texas, USA
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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About this Cook
My favorite family cooking traditions
I have fond memories of my grandmother pouring over recipe books at the kitchen table after the lunch dishes were done. She would search for fun, new recipes to try. I guess that's why I also enjoy reading recipe books so much. Makes me feel like I'm carrying on her tradition. I also love preparing the dishes she handed down. Whether I'm using one of her trusted recipes or exploring for new ones on my own, as she did, it helps me feel like she's still at my elbow, ready to lend a helping hand! :)
My cooking tragedies
We're still laughing about this one. My husband and I had been dating about 8 months when it came time for the first "birthday-dessert" I would fix for him. His favorite dessert is peach cobbler, so I decided to go the non-traditional route and prepare a cream-cheese peach pie. All went according to plan -- I put the pie together at home and brought it over to his apartment to bake. It came out of the oven all golden and gooey -- perfect. Unfortunately, it was getting to be time for us to leave for the other activities we had planned for the day, so I tried to put the candles in WAY too soon -- you can guess what happened -- we were picking the wax out of our teeth for a week! Still tasted good, though! :)
Recipe Reviews 43 reviews
Swedish Meatballs (Svenska Kottbullar)
I am a 50-50 Norwegian-Swede split, so Swedish Meatballs are near and dear to my cultural "heart, " although I had never made them before. I decided to rectify that for Christmas dinner. These were SO good! Loved the spice mix. I am even considering adding some cardamom next time. And there will definitely be a next time. Also really liked the tang that the sour cream lends. Not sure how authentic that ingredient is, but it certainly was tasty. The Hubbs concurs, too, which is always a plus. He says they were even amazing without the gravy. Thanks for a great recipe!

0 users found this review helpful
Reviewed On: Dec. 25, 2014
Easy Bacon and Cheese Quiche
By all accounts, (and based on the reviews/comments of several others) I have found my quiche recipe. Or at least a definite keeper. (There are just very few recipes I have only one know how it is!) Very quick and easy -- with a very tasty pay-off, too. I can see major room for improvisation here as well, which is good. I usually try to make a recipe "as written" at least once at the off-set, but I was NOT able to get my hands on any Swiss tonight (and I was too tired to consider a LOT of shopping around), so I opted for a mild cheddar with an Italian parm blend. Added some applewood smoked bacon and a frozen pepper/onion blend. VERY nice. I was a little afraid I was going to overflow the pie crust, but turned own to be perfect (Marie Calendar deep dish, as someone else suggested). The Hubbs also gave it a thumbs up. Will definitely be adding this one to the arsenal. Thanks for a really good recipe!

0 users found this review helpful
Reviewed On: Jan. 31, 2013
Pot Roast in Foil
I've made this several times over the years. Made it again today and decided to go ahead and add a review. I made it "as written" for the first couple of times and here's the bottom line: it's QUITE tasty and relatively fool-proof. And the fact that it's wrapped in foil means that clean-up is pretty easy and it stays moist. This time, I ended up making a couple of small changes. As I was missing the onion soup, I subbed a packet of McCormick's brown gravy mix. Also added a dry rosemary and garlic seasoning mix and threw in a healthy shake of onion powder. Also cubed up some root veggies (carrots, red potatoes and rutabaga, tossed in at the start of cooking and sealed in the packet.) It all worked quite well...just the right thing for a cool fall dinner. Thanks!

1 user found this review helpful
Reviewed On: Oct. 28, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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