Meghan Profile - (1318743)

cook's profile


Home Town:
Living In: Austin, Texas, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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The Cook and her Taster
About this Cook
I am lucky to have been raised in the home of a clinical dietitian. As a result, I am at least familiar with the science of cooking, and I know a great deal about nutrition....but that doesn't mean that everything I make is healthy. Unfortunately, I am a junk food lover, too.
My favorite things to cook
I like to make most things. I won't cook or clean game, but I will eat it. I love to cook really anything that is a success with my husband, the ultimate picky eater. I am really into mediterranean foods right now - the ingredients are sooo good. I love to give gifts of food - like homemade caramels at Christmastime.
My favorite family cooking traditions
All recipes from my grandmothers and my mom!My mom's chicken pie recipe, her baked macaroni and cheese. . . my grandmother's "funeral potatoes". . .
My cooking triumphs
Any time I try something new that is actually healthy and my husband actually volunteers that it is good...
My cooking tragedies
1. Bananas Foster Crepes: I didn't know my husband didn't like "cooked fruit" - it took a lot of work, and he was horrified. 2. Improvised turkey meat loaf that I made while in law school. It was horrible. I was dating my husband at the time - we threw it out and went out to eat.
Recipe Reviews 8 reviews
Peanut Butter and Chocolate Peanut Butter Cup Cookies
I made the recipe exactly as written. It didn't live up to my expectations.

10 users found this review helpful
Reviewed On: Oct. 31, 2009
Downeast Maine Pumpkin Bread
This recipe is fine but for people who maybe don't cook frequently, a step directing them with cooling instructions would be helpful. The flavor and texture was very good. I baked for 50 minutes, rotating the pans. When I removed them from the oven, I let the pans cool on racks for ten minutes, then I removed the loaves from the pans and allowed the loaves to cool completely before wrapping and freezing/refrigerating.

3 users found this review helpful
Reviewed On: Oct. 31, 2009
Easy Morning Glory Muffins
I normally bake everything exactly to the recipe on its first try. . . I didn't have everything so I had to make some changes. . . I had 2/3 of a cup of oil and only 1 and 1/2 cups of carrot, plus only about 1/8 of a cup of raisins. I added about a half cup of tired and kind of dried blueberries along with a grated pear and a third of a cup of water to make up for some of the lost moisture. These still turned out very well. This seems to be a foolproof recipe!

1 user found this review helpful
Reviewed On: Mar. 21, 2009

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