Debra Steeb Profile - Allrecipes.com (1232550)

cook's profile

Debra Steeb


Debra Steeb
 
Home Town: Sheboygan, Wisconsin, USA
Living In: Hingham, Wisconsin, USA
Member Since: May 2002
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books, Wine Tasting
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About this Cook
I have been cooking since I was 12 years old. I learned out to make the perfect pie crust by watching my mom. She also had the most wonderful chocolate chip cookie recipe that she made regularly for the grandchildren.
My favorite things to cook
I love to try new recipes as often as I can. I like to cook soups quite often during the winter season, and use fresh herbs from my herb garden in the summertime. I also enjoy baking cookies, pies, cakes, brownies, and desserts, in general.
My favorite family cooking traditions
I usually follow an Italian theme for Easter, to include lasagna, fettucine alfredo, chicken piccata, garlic bread, green salad, and cannoli cake for dessert. This is a favorite of my children. At Christmas, I bake lots of different kinds of cookies and I always make Chex Mix using a recipe my sister gave me years ago.
My cooking triumphs
I made a from scratch recipe for butterhorns, and they turned out very good and the family loved them!
My cooking tragedies
When I was in my early 20's, I had my mom and dad over for dinner and made a poppyseed torte for dessert. I couldn't understand why the torte didn't "rise". After talking to my mom, she said it was because I didn't beat my egg whites until they were stiff. I just beat them a bit! We all had a good laugh over it.
Recipe Reviews 25 reviews
Baked Coconut Shrimp
I followed the recipe exactly, except I used 1 whole egg instead of the egg whites. I would not do that again because the color of the shrimp looked upappetizing. The coconut never really got too "crunchy". I have two questions, 1) what count of shrimp is to be used exactly? 2) has anyone tried broiling the shrimp instead of baking? I think I will try this next time. Ingredients as listed were right on.

2 users found this review helpful
Reviewed On: May 2, 2011
Mexican Chicken Corn Chowder
I have made this chowder several times and my kids especially, love it. What I do to thicken it up, is add in some corn and flour tortillas. I usually cut up 4-5 smaller corn tortillas in strips and maybe 3-4 flour tortillas, depending upon if you get the big or small ones. I add in the corn tortillas about 15 minutes before the soup is done, and the flour tortillas about 5 minutes before it is done. A chef that I knew from Mexico told me about this trick, and it works fantastic for both adding flavor and a creamy consistency to your soup.

10 users found this review helpful
Reviewed On: Feb. 7, 2011
Blueberry Sauce
I doubled this recipe and it turned out way too thin for my liking. I thought this would be a thicker sauce.

0 users found this review helpful
Reviewed On: Jul. 28, 2010
 
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