CARDDESIGNER Profile - (1174997)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Illinois, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Photography, Charity Work
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
About this Cook
My favorite things to cook
Anything I can make from ingredients on hand. I prefer to experiment rather than follow recipes, but sometimes recipes are needed, too!
My favorite family cooking traditions
I like to make Polish food that my grandmother made when I was younger. I also like making some dishes that I've made up since I've been married.
My cooking triumphs
Dozens and dozens of kolacky made in one day. It was quite a challenge and hard work, but I managed to do it.
My cooking tragedies
There have been ruined dishes and desserts, but I've learned from them. Newest one: our oven stopped working, and I already had brownie batter in my muffin tin, so I tried the propane grill, using it mostly on medium heat (too high), so we ended up with half-burnt brownies that tasted like they'd been smoked. LOL The unburned insides were good, though!
Recipe Reviews 11 reviews
Watermelon Soup
This is a really good cold soup! I'm not a fan of honey, but I decided that I'd give it a shot. I omitted the mint and replaced half the lemon juice with lime juice, and I'm glad I did use the lime juice. It's a beautiful blend of tart and sweet (I used a very red, ripe watermelon). When I have mint on hand, I'll try it in this. If you want a thicker soup, make sure you blend this at a slower speed and check the consistency as you go. I chose to puree it all the way and end up with more of a liquid, which suited what I wanted. I can't wait to experiment with adding other fruits to the mix.

10 users found this review helpful
Reviewed On: Jul. 29, 2013
Tex-Mex Turkey Soup
My aunt sent me this recipe after we hosted Thanksgiving and had tons of turkey left over. I made a change to it the first time, but it was one of the best soups I've ever tasted. The change I made was to use salsa verde (the green salsa) instead of regular salsa, since we didn't have any on hand. The rest of the ingredients were already in our kitchen. The second time around, I used regular mild salsa, a large can of crushed tomatoes, and instead of chicken flavoring used a beef soup base dissolved in water, where I had used the chicken soup base before. It was a different flavor, but still very good. I also used browned ground turkey the second time, since the leftovers were long gone. It was great! You can probably use chicken or browned ground beef as well. I'm going to also try it with pork loin if I have leftovers. On the side this time, I melted a little cheddar cheese on top of a plate of tortila chips and sprinkle that with cumin and chili powder. We used those to dip into the soup. It was so good as something to add a little crunch. This recipe is staying in my recipe box and also getting printed out so I always have it. You can used kidney beans in it as well. I guess I made more changes than I thought! The cilantro I used was dried, so I just sprinkled it in without measuring. The important thing is that it's so versatile that as long as you stick with the basic seasonings and water proportions, you can't go wrong no matter what you add.

1 user found this review helpful
Reviewed On: Dec. 3, 2012
Cranberry Sauce
I found this recipe because I was wondering if I could use regular orange juice in place of the water, instead of my usual addition of frozen oj concentrate to the water. I guess so! Thanks for the recipe.

0 users found this review helpful
Reviewed On: Nov. 24, 2010
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I am a 30 something mommy to our 3 kiddos and… MORE

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