Michi Ilundaria Profile - Allrecipes.com (13011193)

Michi Ilundaria


Michi Ilundaria
 
Home Town: Derry, County Londonderry, Northern Ireland, U.K.
Living In: Suring, Wisconsin, USA
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Gardening, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I have always liked to bake, and now, I am learning how to cook.
My favorite things to cook
French Dip, Chicken and Dumplings, Chili, cookies, cakes, puddings, frosting, fudge (Yummmy!!), home made mayonnaise... oh my does the list keep growing :D
My favorite family cooking traditions
New Years Day... Cabbage, Ham, Black eyed peas, and corn bread muffins:)
My cooking triumphs
My home made mayonnaise :) It took me bout 4 dozen eggs to finally figure out what Chef John was meaning, but omg, it is sooooooo YUMMY!!
My cooking tragedies
lol, my divinity that was just all gelly sugar :P My brothers is still better than mine... Sugar cookies made up as Salt Cookies :P
Recipe Reviews 20 reviews
Spicy Dorito(R) Taco Salad
This is sooo tasty and awesome :)

1 user found this review helpful
Reviewed On: May 30, 2014
All Day Apple Butter
Very simple and easy recipe. A few helpful hints for those that are making apple butter for the first time. 1. Look at your choice of apples before peeling. Some apples are tart, sweet, crisp, soft… some are ideal for baking and others for eating. The sweeter the apple the less sugar you will want to put in your butter. So make sure and taste your apple before you put your sugar and spices and everything nice in the pot. 2. Peel, then use your kitchen gadget to core and slice at once. No need to finely chop it will cook down then you can use a stick blender if you need. 3. I use a cheap slow cooker and I have found that it takes longer for my butter to “thicken” up after the hour uncovered. I cook mine uncovered on high for an hour, and then move to low for another hour or so. Stir that bad boy and you can visually see when that butter is ready even before doing the “test” 4. Do the “Test”, put your saucer in the freezer an hour or so before your butter is ready. After taking the cold saucer out, put a small teaspoon of the butter on the plate. If your butter is runny, then keep cooking, you are not ready to jar it up. Once it mounds up and trust me you will know what I mean when you see it, then you can jar that yummy goodness up :D 5. And last but not least, PLEASE, taste your butter as it is cooking. Before you thicken it up you can add a lil of this and that to make it just perfect for YOUR tastebuds.

38 users found this review helpful
Reviewed On: Sep. 9, 2012
Waffles I
As is, this is a really good spot on recipe. Easy to make and enjoyable to eat. However, with a few modifications it melts in your mouth! Here are the modifications that I made and yes, this will be redundant because so many other reviewers have done the same thing, AND with good reason! Yum Yum! Sugar changed 2 tablespoon brown sugar AND 2 tablespoon white sugar vanilla extract changed 1 1/4 teaspoon vanilla extract Added 1/4 tsp of cinnamon did not want to overpower the flavor of the waffles themselves. The other changes I did were on the building... The eggs and how they are incorporated.. and yes, again this is redundant because sooo many others have said the same thing and it works to make them light and delicious! seperate the eggs... put the whites in the blender and whip them till they start forming the fluffy whites... then add the yolks on low... then i added the milk, then the vegetable oil allowing to mix before adding the vanilla and all the dry goods (mix them before hand in another bowl). This helped produce a light waffle that really melted in my mouth YUM! I will post a pict later of how they turned out.

50 users found this review helpful
Reviewed On: Aug. 9, 2012
 
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