Debbie Does Sallad Profile - Allrecipes.com (13027104)

cook's profile

Debbie Does Sallad


Debbie Does Sallad
 
Home Town:
Living In: Hamilton, Ontario, Canada
Member Since: Nov. 2008
Cooking Level: Professional
Cooking Interests: Asian, Mexican, Mediterranean, Healthy, Dessert
Hobbies: Scrapbooking, Knitting, Hiking/Camping, Boating, Biking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I've been cooking and baking forever and a couple of years ago took on a small-scale catering contract through my church. Enjoying it as much as I do, I decided to enroll in a private college in town for a diploma in Culinary Arts. Finished in April, 2012 and I am now in the planning stages to become a Personal Chef.
My favorite things to cook
...are those that take a little time and require my husband to help with the prep while we sip a glass of great wine and listen to some music. Especially if the recipe is a favourite that always turns out great. Homemade pizza is one of these things. I make the crust from scratch and get fresh mozzarella from the deli counter. All the toppings are prepped separately and placed in little bowls so everyone can customize their pizza. I sautee or roast all of the veggies to bring out their best flavour. When we're ready to put the pizzas together, hubby and I are feeling wine-happy and the kids are all excited to make their own, mixing and matching their toppings. We pull out a favourite dvd and hit the family room floor for our pizza picnic.
My favorite family cooking traditions
I love baking with my boys. But JEESE, they're messy little bugs! When #1 was little, we made "baker's hats" - cloth napkins with small knots tied in each of the 4 corners. Have you ever seen the Monty Python "brain surgeon" skit? If you have, you know what our baker's hats look like. I even make them for the boys' friends when they make cookies with us. Some great memories and photos happen when you let the kids bake!
My cooking triumphs
Gravy making eluded me for years. It was tasteless. Or it was lumpy. Or it was too thin. Or (insert lousy gravy adjective here). It became a big running family joke at Christmas, with my mom-in-law indulgently smiling and shaking her head at my ineptitude. Well, actually, she teased me mercilessly (she was so cool!). The year she passed, I vowed to finally get gravy right. I researched. I tested. I swore. A lot. Finally, on Christmas Eve, I made a kickin' gravy and impressed everyone. Doris would have been proud. As a result, everyone agreed that I would be the one to inherit her lovely silver gravy boat. I display it proudly on my dining room sideboard.
My cooking tragedies
Nothing like formal schooling to make you feel like you are the worst cook in the entire flipping world!! I have all kinds of stories I could tell here, believe me. But sauces, for awhile, were the absolute bane of my existence. And of course, in the first week of Advanced Cooking, I had to learn how to make 40 different sauces from memory. We were given a written test on them and then a practical test. Each of us pulled a piece of paper out of a chef's hat (ha ha very clever, Chef - thanks. sheesh) with the names of 10 sauces - we were given 2 hours to make all 10 sauces - and they had to be perfect. I think I went quite grey that day!
Recipe Reviews 14 reviews
Mexican Chicken Corn Chowder
Nice soup. I had cooked chicken and a lot of corn on the cob leftover after a dinner party last night, so this recipe fit the bill. I added shredded cooked chicken after sauteing the onion and garlic (in 1 tbsp veg oil, not butter). I cut the corn off the cobs and then blackened them in a dry cast iron pan, then added them to the soup when the recipe called for them. I also used homemade chicken stock - you really can't beat it for flavour. I didn't want a really rich, high calorie soup, so I used milk instead of cream, adding a little corn starch to help thicken it. I also used half the cheese called for. Next time I make it, I'll use fresh chilies instead of jarred to give the soup a bit more heat. But otherwise, I can't think of much of anything that I'd change.

3 users found this review helpful
Reviewed On: Sep. 3, 2012
Empire Cookies
Lovely recipe and exactly what I was looking for. No changes needed. I made them quite tiny; they were perfect little mouthsful, and therefore not very filling. They looked so pretty as well among a tray of sweets. Thanks for this recipe.

2 users found this review helpful
Reviewed On: Mar. 31, 2010
Blueberry-Lemon Pound Cake
Yow wow! This rocked! Served for Easter dessert and leftovers were served again with the coffee cakes the next morning. In addition to the lemon extract, I added about 1/4 c. fresh lemon juice plus extra zest. I coated the blueberries with flour so they wouldn't sink. That worked nicely. There was too much batter for my stoneware bundt pan, so I was able to bake a smaller cake too. It was far too jiggly after 60 minutes, but perfect at 80 minutes in the oven. I combined juice and zest from one lemon with enough icing sugar to make a fairly runny glaze, which I drizzled over the finished cake. The end result was nicely dense, just the way pound cake should be. Will be making this one again, no question!

7 users found this review helpful
Reviewed On: Apr. 13, 2009
 
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