BRAINFEVER Profile - (1251893)

cook's profile


Home Town:
Living In: Austin, Texas, USA
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Reading Books, Music
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About this Cook
Busy poet and mother of three. I work part-time and go to school. My children are between 3, 5 and 15. I am also a runner.
My favorite things to cook
Spaghetti and meatballs. Anything new. Simple is always best. I love to make meals for my friends that showcase their heritage. Or something long lost from someone's childhood.
My favorite family cooking traditions
Kids in the kitchen! I like adopting traditions from other cultures. I have cookbooks from all over the world- Russian, Irish, Polish, Indian and much more. If it is foreign, chances are I'll be experimenting with it. Mexican is part of our culture here in Texas, so we do lots of that.
My cooking triumphs
Meatballs (Norwegian style). Also, my spaghetti is failproof. Stracotto (Italian potroast). Steak. Flourless chocolate cake. Pizza crust/pizza. Empanadas. $20 dollar poundcake.
My cooking tragedies
I once set the kitchen on fire boiling water. I've come a long way. Also, I do not have a good basic biscuit recipe. I've looked, I've tried and I'm not there yet.
Recipe Reviews 21 reviews
Bread Pudding with Whiskey Sauce III
OMG. This was so good. It's big. It rose while cooking & lifted the lid off in the oven. So good. Mmmm. Could have made half for family of 5. Also, took about 2 hours to bake for me. It's very moist- just like a bread pudding souffle. Thank you!

2 users found this review helpful
Reviewed On: Aug. 28, 2007
French Bread Rolls to Die For
Good recipe. No need to alter but note: to solve flattening problems, my aunt gave me a great tip. When I covered it with damp cloth, rolls had risen, cloth had dried, and they were stuck. If you attempt to move the cloth, air will get out and rolls will flatten. Aunt said to spray/wet cloth again until very moist, then slowly peel off cloth. It worked! Made and served them yesterday for Christmas Dinner and they got rave reviews from everybody. Also a very easy recipe to make. Good luck and enjoy! And thanks to Aunt Cathey for her sage advice.

3 users found this review helpful
Reviewed On: Dec. 26, 2004
Perfect White Bread
No exagerration- this is the BEST bread I've ever had in my life. It beats the loaves I had in a San Francisco bakery. It is also easily the best bread I've made. I can't believe it came from my own hands. I have been making bread for 8 years and no mix, nor scratch recipe ever equalled this. It is unbelievable. I gave up my bread machine last year and am thrilled, thrilled with this recipe. Nothing that I have tried has turned out half as good as this. The texture is light, yet moist. Note that I did let it rise quite a bit longer before baking (I went shopping) probably 2 hours. Also, in light of previous review I let the loaves rise in the oven, so I started the oven with them in there at 400 (no pre-heat). I baked it for 40 minutes (again, no pre-heat). Oh, wow, I don't even know what to say. Thank you, Donna. Your recipe is the best!

18 users found this review helpful
Reviewed On: Oct. 15, 2004

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