Erin Profile - (126885)

cook's profile


Home Town:
Living In: Long Island, New York, USA
Member Since: Apr. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Needlepoint, Gardening, Camping, Biking, Photography, Reading Books, Music
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About this Cook
It all started when I was 2 and my grandmother went through a bottle of ketchup, mustard, and mayo every week because I was making "recipes". Now I enjoy making all sorts of things, and have on a number of occasions been told that I should open my own resturant.
My favorite things to cook
Most anything. I'll cook things that I don't like to eat for others (and they usually turn out good). I love to use spices because I grew up with bland food (mom was allergic to a lot)
My favorite family cooking traditions
Christmas dinner. We usually have it at our house. And the Christmas cookies we make each year to give away as gifts.
My cooking triumphs
Christmas dinner, 2005: Made stuffed filet mignon, and everyone was stuffed afterwards. October 2005: Made 40 cloves of garlic chicken for 12 people. Never really made it for that many before but it turned out wonerful.
My cooking tragedies
Once, a long time ago, I wanted to recreate chicken franchse at home. Since it's usually a lemon-butter-white wine sauce, I tried that. I ended up curdling the sause, and ate plain ole chicken for dinner that night.
Recipe Reviews 6 reviews
Monkey Bread I
This was the BEST! My 10 y.o. cousin and I made this the other day. She actually did all the work, I just did the stove work. It was very very hard not to eat it before it was completely cool. One note: make sure you use a pan that is one piece. I made this again later, using my two-piece pan, and I got a lot of syrup that I had to burn of the bottom of my oven. But still turned out awesome! UPDATE: I recently made this for my coworkers and used Splenda Brown Sugar Blend (1/2 cup) instead of regular brown sugar (1 cup). It tasted practically the same and was gone before lunch time.

1 user found this review helpful
Reviewed On: May 13, 2007
Bacon and Swiss Quiche
I submitted this recipe a few years ago. The amount of bacon should really be 1 lb. The amount listed is way to much. It really is quite good. Freezes well too.

76 users found this review helpful
Reviewed On: Oct. 29, 2006
Wonton Soup
Very good, and rather easy to make. I nixed the shrimp (it's a texture thing) and used ground ginger (I don't like a lot of ginger taste). I tried them fried and in soup. The only drawbacks were that they were too sweet, like the wontons from places other than my regular one, and the wrappers were too thin for my taste. I think next time I will get rid of the sugar, and use eggroll wrappers instead. I would definately make these again though.

3 users found this review helpful
Reviewed On: Mar. 16, 2006
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