Beth Profile - (12300068)

cook's profile


Home Town:
Living In:
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I'm a part-time soldier, full-time mom of one son, one cat and one dog. I love cooking and creating dinners based solely on what's in the fridge on any given day.
My favorite things to cook
Whatever comes to mind, Mexican Tortilla Soup, bread, meatballs.
My favorite family cooking traditions
My family didn't have any 'traditional' dishes. My father taught me to cook basics, the more complicated I learned on my own. I do love getting my son involved in the cooking process.
My cooking triumphs
The first time I made popovers that *popped*. Now my son can claim the same feat :-)
My cooking tragedies
The simple fact I'm allergic to boullion (something in it anyway). That means I have to get creative when making homemade soups.
Recipe Reviews 1 review
I def. tweaked this recipie. Added twice the garlic, sprinkled on bread crumbs, salt, pepper and lemon juice. For the reviews that said the mushrooms weren't done enough, here's a trick from my mother: Bring 6 cups water, 2 tbs lemon juice & mushroom caps to boil, reduce heat and simmer 6 minutes. Drain on paper towels while you're making the filling. You can even store the boiled & drained caps for 24 hours. Proceed as recipie directs for filling. Please note! Mushroom caps will shrink by HALF when you boil them, so make sure you're using extra large caps.

3 users found this review helpful
Reviewed On: Jan. 16, 2012

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