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 328 reviews
Amazing Pecan Coffee Cake
The flavor was very good although very sweet to me. But... the timing on the recipe was very wrong for me. I checked with a wooden skewer at 35 min and it came out clean in center and the topping was medium dark brown, so I took out. After cooling, it sank in the middle, badly. Under the crispy topping it was not done at all. I cut the edges off and tried to bake the gloppy mess from the center. I was so disappointed because I had made for an event, that it did not get taken to. I should of checked better for doneness, I guess.

2 users found this review helpful
Reviewed On: Feb. 28, 2014
Raspberry Cream Cheese Coffee Cake
Well, its in the oven as I write this. This was a tricky recipe for me. I found spreading the dough was a sticky mess, even oiling my fingers and using the wrapper from the butter. I wound up wetting a serving spoon and that finally worked for me. I sure hope it doesn't affect the rising of the cake with the extra moisture/water. Also, I was tempted to put preserves on the batter and then pour the cream cheese mixture over. But I followed the recipe instead, and it was such a mess trying to spread 1/2 cup preserves over. I am sure the preserve layer won't be as pretty, because it mixed too much with the cream cheese layer when spreading.

4 users found this review helpful
Reviewed On: Feb. 28, 2014
Seafood Chowder
The plus for this recipe, is its lower fat. But as stated, it really didn't have much depth of flavor. I agree with another reviewer, it tasted mostly of canned soup. After adding 1/2 c sherry,finely chopped white onion, celery, chicken bouillion granules,clam juice, nutmeg, saute'ed mushrooms, and some (leftover) asparagas, it was 5 star worthy. Also, it was spicy (not too much)for our taste, using 1/2 the cayenne. IF, I make again, it would be only with additions, still half the cayenne, and cooking the veggies before adding milk...it took way too long to get veggies soft, standing & stirring often, so not to boil the milk.

2 users found this review helpful
Reviewed On: Feb. 21, 2014
 
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About me: I was born and raised in the restaurant… MORE
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