somethingdifferentagain?! Profile - Allrecipes.com (1310492)

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somethingdifferentagain?!


somethingdifferentagain?!
 
Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA
Member Since: May 2001
Cooking Level: Not Rated
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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My Oatmeal Cookies
My Oatmeal Cookies
Cake-Mix Muffins
My Favorite 'York' mint recipe
My Hungarian Goulash
About this Cook
I love to try a variety of recipes and All Recipes supplies me well, in my constant search for new things to cook. There are extremely few things I don't like. Growing up I was a junk food eater who never cooked anything except oatmeal cookies. When I got married, I made a real effort to become a good cook and was always asking everyone for their recipes. Through the years, I have gone in the direction of eating healthier, but still revert to my comfort foods of my childhood sometimes.
My favorite things to cook
I prefer to use fresh foods. I try not to use much in pre-packaged foods. Although they can be very tasty, I believe it is healthier to eat only small amounts of foods with preservatives. I especially like Mexican/TexMex, Oriental/Thai, Greek, Chicken, Seafood and Fish recipes. But... what I like versus what my family likes, can be very different. So, I find myself always trying to "fit" in new recipes that they like.
My favorite family cooking traditions
At Christmas, my husband, daughter, & I make my husband's family recipe for "Baby Ruth Balls" and fruitcake. And, an old recipe for Fruit Salad Sauce from my family. And, I started a tradition of making Gingerbead Houses each year, for my daughter to decorate, about 13 years ago.
My cooking triumphs
Every time someone asks for a recipe of something I cooked or baked, or if they comment that they like it, or if I really love it, I consider it a triumph.
My cooking tragedies
I made a chicken roll-up type recipe for company. And, even though I used a meat thermometer, my chicken was not completely cooked through and it was bloody in the middle. I remember one very sweet dinner guest saying... "Oh, it's fine" and, TO MY HORROR, she ate it anyway! I did not want anyone to get sick and I felt sooo... bad! Luckily no one did get sick. AND...speaking of sick....that reminds me... A group of us went Morel mushroom hunting, then I made dinner with our pickings. Myself and (1) guest got food poisoning so bad, I thought I was going to die! I was the one that had inspected, cleaned and cooked the mushrooms, so I felt responsible! (the (1)other guest, didn't die either!)
Recipe Reviews 332 reviews
Roquefort Pear Salad
Very nice mix of flavors. I preferred to use 1/2 leaf & spring mix:and would do again. I liked the suggestion of red onion (from reviews) for nicer presentation (and flavor). Dressing was excellent as stated. But, I preferred to add a tsp. of honey, to mellow it out some. I had trouble getting the sugar to liquefy with the pecans. After about 15 minutes, the sugar was starting to just crystallize & get hard. So, I tried adding water, like one reviewer recommended. That didn't help, and only made the pecans soften, instead of the wonderful crunch. I tripled the amount of nuts(only). So, I suspect that crowding the pan took longer and *slower*, making caramelizing fail. For tripling, I would higher the heat next time. Due to reviews stating the nuts melted the wax paper, I cooled on a flexible cutting board and that worked well. To prevent browning, I soaked the cut (I used juicy Anjou) pears AND the avocado in cold water in my salad spinner, with 1/2 a lemon juiced: and then drained well. Also, tossed the avocado in some of the dressing, before adding to the salad. Neither the pear or the avocado turned brown/dark, even hours later! I used goat cheese (only due to allergies to mold in blue cheese) and was good:made salad very creamy: almost not needing dressing.But, I would of preferred less ounces, as it overpowered a little. I would like to try tangy Feta next time. These are my 'notes to self', but maybe will help you, too.

1 user found this review helpful
Reviewed On: Feb. 1, 2015
Melt-in-Your-Mouth Broiled Salmon
I was looking for a non-soy based Salmon recipe. I tried this with the exact ingredients but, used 2/3 of the black pepper and I didn't see any advantage to doing the garlic oil and dill separately. So, I just added to the butter sauce. I had trouble turning the fillets on sides, but that wasn't recipe's fault. I used wider/bigger fillets than the 6oz 'strips', like in the video. The timing was perfect at 3 min. a side, and was very delicious! Thank you, Deb Swanson for posting. I will definitely make this 'melt in your mouth' Salmon again & again.

3 users found this review helpful
Reviewed On: Jan. 6, 2015
Chicken Pot Pie IX
Makes no sense to me at all why you wouldn't use the stock instead of canned broth. I sauteed' veggies (I chose frozen mixed, instead of just peas & carrots)onions(instead of with rue), & chicken in a TBSP fo EVOO. Then added water and couple tsp chicken bouillion, seasoned with s,p, sage & thyme. Then used my large salad spinner to drain, but keep stock. I made the rue in the still warm pot, using 2 cups of the saved stock. then because I think it's so much easier to mix sauce in the pot with chicken/veg mix, then trying to mix up in the crust. And finally, I looked at the recipe photos with quite a few burned crusts, and decided to cook at lower temp (375) for longer (40 min.). Thank you, Robbie Rice for a DELICIOUS recipe that I just changed for my preferences.

2 users found this review helpful
Reviewed On: Jul. 23, 2014
 
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