tracief72 Profile - (12630011)

cook's profile


Home Town:
Living In: Natick, Massachusetts, USA
Member Since: Feb. 2011
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean
Hobbies: Walking, Reading Books, Genealogy, Wine Tasting
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About this Cook
Graduate of Le Cordon Bleu College of Culinary Arts, I love reading recipes and learning from other people. This is a great website.
Recipe Reviews 5 reviews
Blueberry Pound Cake
This is one of the best pound cake recipes I've used. I added some lemon zest when I added the eggs, and baked these in 2 round cake pans. I added the sugar to the bottom of one pan, and just butter to the other. The cake with the sugar on the bottom stuck a bit. I would avoid that next time. otherwise, I'll be making this frequently! Thank you

0 users found this review helpful
Reviewed On: Mar. 9, 2014
Balsamic Roasted Pork Loin
This pork was amazing, I had a 4 pound roast, so I doubled the marinade ingredients'. I followed other reviewers suggestions and added about 1/4 to half a cup of honey and slices of one whole big onion under the roast. I was short on time so it only marinated for an hour and a half, but even so the pork was tender and the flavor was amazing. The onions were a perfect addition! My 14 and 16 year old didn't especially like it, but my boyfriend and I loved it, I'll make this with a smaller roast for just us again definitely!! Five Stars, thank you for the recipe!

0 users found this review helpful
Reviewed On: Feb. 5, 2013
Quiche Supreme
I've never made quiche before, but this recipe was so easy and SO good! Everyone in the house raved about this! Only a couple of changes made- I used half and half because that's what I had and added spinach to the sautéed onion, garlic,& mushrooms. Before I pre-baked the pie crust, I added dry beans to the bottom, to keep crust from bubbling. Great recipe, thank you! I'll use this for a long time!

1 user found this review helpful
Reviewed On: Jan. 30, 2013

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