cook's profile


cooksfor6
 
Home Town: Fern Creek, Kentucky, USA
Living In: Columbus, Montana, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Kids
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Fishing, Hunting, Music
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10 weeks, 4 days; 16 lbs 8oz.
Me and my babes
About this Cook
Cooks for 6 inclues me, my husband, and my 4 kids all under 8 years old. I'm a stay at home mom, and making wholesome, delicious meals from scratch is really enjoyable to me. I love cooking for friends/groups/parties. Watching people eat my creations and smiling is the best feeling.
My favorite things to cook
Oh I love to cook just about anything. If I can make it from scratch it's all the better. I feel better knowing what is actually in the food I feed my family. And I love trying new dishes, some that I've never even heard of before!
My favorite family cooking traditions
Well I don't really have any traditions other than sitting at the table as a family. I love having my babies in the kitchen with me helping out- they LOVE stirring and mixing and putting the ingredients together. And licking the beaters is always so much fun!
My cooking triumphs
I'm finally learning to tweak recipes and it turn out good. I started making a two week menu so I could cut cost and time at the grocery store, and that has worked out so well for me! My Chinese orange chicken was delicious! Cranberry Chutney was awesome-even without fresh cranberries. My scratch ravaolis were fabulous!
My cooking tragedies
Oh man, I made some baked breaded vegetables the other night that were so bland and rubbery they were nearly inedible. Maybe because I used frozen vegetables instead of fresh, I don't know... but it just wasn't good.
Recipe Reviews 23 reviews
Basic Crepes
the trick is to make a well in the flour and put the eggs in there, whisk them and allow the flour to add itself in. it does take some time (and effort). then, slowly add in the milk, like a pour at a time, then the water a pour at a time. dumping it all together will make a lumpy mess. The trick to frying (crepes or pancakes) is to have your skillet/griddle HOT and pre-greased (butter, bacon grease, shortening, coconut oil) before even trying to put anything in it. It should be almost smoky, if not smoky, before you pour your batter. You'll never lose that first one if you just let your pan get searing hot first. And be sure you drop another spoon of your greasing agent between each batter pour, and allow it to melt and get hot THEN pour your batter in. Again- it's a time consuming endeavor, but if you want perfection this is the way to go. Great recipe! Thank you!

8 users found this review helpful
Reviewed On: Jan. 6, 2012
Vicki's Hush Puppies
I made these twice, once with onion, once without, and both times they were just hard. The hush puppies I've had are soft and fluffy, these were pretty much inedible because of how hard they were. Guess I'll keep searching for the recipe I lost.

0 users found this review helpful
Reviewed On: Apr. 15, 2011
Sweet and Spicy Sweet Potatoes
I thought these were OK. Maybe I was looking for a different texture. Surprisingly, hubby didn't like them, so I probably won't make them again.

0 users found this review helpful
Reviewed On: Jan. 23, 2011
 
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Cooking Level: Expert
About me: I'm a working mother of two. I've been with my… MORE
 
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