MadeWithLove Profile - (12984223)

cook's profile


Home Town: San Diego, California, USA
Living In:
Member Since: Mar. 2011
Cooking Level: Expert
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About this Cook
Love to cook. For my own and family recipes I never measure anything, that's just how I learned to cook. I have a keen sense of smell and taste and I can tell how much is enough of an ingredient. Downside is that its hard to share recipes with others but my goal is to try to write down my own delicious recipes including measurements of ingridients.
My favorite things to cook
Mexican Food
My favorite family cooking traditions
Mexican Food
My cooking tragedies
Recipe Reviews 4 reviews
Salmon with Brown Sugar Glaze
Super easy & amazing taste. I followed original recipe without changes. My 4 year old kept asking for more! A few tips: (1) If broiling, set the rack in second from the top level because the broiling pan will give it extra height and you don't want to burn the glaze. It took about 10 minutes to cook. I poured a little water in the broiling pan and just used Pam to spray the grill, no need for aluminum foil. Broil on LOW. (2) I made this recipe for 3 average size fillets and coated most of the top with glaze. Although delicious, I think mine could have used more glaze coated thoroughly and perhaps letting it fall into the sides of fillet. So for me, it wouldn't be enough glaze for 4 servings, just make more. Great recipe, thanks!!!

2 users found this review helpful
Reviewed On: Jun. 4, 2014
Italian Wedding Cookies III
My grandmother used to make these when I was little & this recipe is close to it. We called them Mexican Wedding cookies or Besos de Nuez. I used salted butter & ommitted the salt and instead of almonds I used walnuts, they were delicious! The cookies were cooked & slightly brown at bottom at 15 minutes, next time I'll try 12. I recommend letting the cookies cool almost completely before dusting with powdered sugar otherwise the sugar gets warm & melts a little making it sticky & a little clumpy, especially to touch (but they still taste good). The sugar will still stick if you let them cool & they will have a prettier powdery look, then you can roll them again if you want. I used a ziploc & placed about 7 cookies at a time (be gentle). After I was done i put them in a tray & sprinkled more sugar on top of the batch. I found I used a lot more sugar for dusting/rolling than what was recommended, next time I wouldn't bother measuring for this part. Cover tightly to maintain freshness.

9 users found this review helpful
Reviewed On: Feb. 13, 2012
Cheesy Ham and Hash Brown Casserole
Made this recipe as listed and my family loved it! It went especially well made from our leftover baked ham from Christmas/Thanksgiving. I tried it next time with mild cheddar but wasn't as good...definitely use sharp.

3 users found this review helpful
Reviewed On: Dec. 29, 2011

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