your mom Profile - Allrecipes.com (1271)

cook's profile

your mom


your mom
 
Home Town: Seattle, Washington, USA
Living In: Tukwila, Washington, USA
Member Since: Feb. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Middle Eastern, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Boating, Biking, Fishing, Painting/Drawing
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Tongue taco
Bee walking
Ronald and Me
World's smallest piece of asparagus
sexiest cupcake in town
About this Cook
I don't like to spend too much time cooking most of the time, but I do like to eat well. Most of my cooking is obligatory since my kids like to eat. They never like the same things as one another so I try to alternate. I worked as a baker from age 17 to 30 so everything I make, I cook really fast.
My favorite things to cook
I love to make easy recipes with not too much fuss. Sloppy Joes, Pork Chops, kid-friendly stuff most of the time. I take great pride in my secret barbecue sauce.
My favorite family cooking traditions
I like to make peanut brittle during the holidays. I am always in charge of making gravy at Thanksgiving.
My cooking triumphs
I am just happy to get some dinner on the table each night.
My cooking tragedies
I burn stuff all the time, even myself when cooking! One time my daughter and I made the most beautiful gingerbread house and then we went to the store for a minute and when we came back, the dog had knocked it down from the table, broken it, and picked off most of the candy. We always remember that tragedy during the holidays.
Recipe Reviews 26 reviews
Sauceless Garden Lasagna
This is my recipe. Thanks everyone for trying it out! I use regular lasagna noodles and I do NOT pre cook them. This is to absorb the liquid from the tomatoes. You will have a watery lasagna and extra dirty dishes if you pre cook. Take a chance!

0 users found this review helpful
Reviewed On: Aug. 13, 2014
Strawberry Marshmallow Frosting
I love this recipe. I think I may know what is happening with the "wispy thread". If you are holding your spoon over the pan of boiling sugar and water, the steam melts the thread. You have to drip it from the spoon away from the saucepan. I hold it over the pan's lid.

22 users found this review helpful
Reviewed On: Feb. 26, 2008
Springerle III
I made a double batch and at first it seemed too soft to roll out. I let it sit for about an hour and it was fine. I rolled some of them a little too thick the first time and they didn't puff up evenly. The rest were rolled about 1/4 inch thick before I rolled them with the springerle rolling pin and they came out great.

11 users found this review helpful
Reviewed On: Dec. 12, 2007
 
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