Rachel Profile - Allrecipes.com (12893248)

cook's profile


Home Town: Portland, Oregon, USA
Living In:
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Southern, Dessert, Kids, Quick & Easy
Hobbies: Quilting, Sewing, Gardening, Camping, Walking, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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About this Cook
My favorite things to cook
I love to cook for other people; not for myself. I love to bake bread, pies, sweet rolls and cookies. I love to experiment with new recipes
My favorite family cooking traditions
Ring-a-lings for Christmas breakfast.
My cooking triumphs
When I was in Junior High School I would make 8 loaves of bread a week for my family. I first started making bread in 6th grade.
My cooking tragedies
When I was a kid I made liver dumplings. They were horrendous. My first pie I made when I was about 12 years old. The recipe called for lard. I didn't know what that was, so I used some leftover hamburger grease that had been sitting on the stove for several days. When my mother found out, she made me throw the pie away. It looked very pretty, however. The first time I tried to make cookies I was 2 or 3 years old. My mom was taking a nap, so I got out the Betty Crocker cookbook, turned it to the chapter on cookies and started to "read" the recipe. I couldn't get the cinnamon container to open, so I used poultry seasoning instead. Everything was going fine until I spilled the sifter full of flour on the floor. Then I woke up my mom. I remember the cookies tasting very good.
Recipe Reviews 2 reviews
Salmon Avocado Salad
Very Good. i will make it again. I used raw mushrooms instead of cooked, canned salmon instead of fresh (that's all I had), lemon juice instead of vinegar, and I omitted the oil. If I were to make it again, I would add more tomatoes and maybe some sunflower seeds for crunch.

0 users found this review helpful
Reviewed On: Mar. 3, 2013
Oil Pie Crust
I don't know what I did that was different than what everyone else who rated this recipe did, but this was the worst pie crust I've ever made. The dough was very crumbly and would not roll out properly. It also ended up being too small for the pan. I've probably made hundreds of pies in my lifetime--almost all of them with crisco. I don't know if this is the way all oil pie crusts turn out, but I will never use this recipe again.

3 users found this review helpful
Reviewed On: Dec. 24, 2010

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