Stacey Profile - Allrecipes.com (13192377)

cook's profile

Stacey


Stacey
 
Home Town: Ohio, USA
Living In: Northeast, Ohio, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music
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About this Cook
I have done basic cooking for years, but only in the last few years have I begun trying new recipes and experimenting. When I look for a recipe it takes me about an hour before I start cooking because I like to read through all the reviews and see what others have said and if they changed the recipe at all.
My favorite things to cook
My favorite things to cook have always been cookies, but now I'm finding out that I really enjoy baking bread and meals. I love making my family's favorite beef roast and gravy that I got out of the Home Cuisine magazine.
My favorite family cooking traditions
Christmas cookies! From the time I can remember, my mother always baked cookies and made Peanut Butter Fudge at Christmas. The only free spot in the entire kitchen would be this one litte area of counter space where my mom's mixer was, other then that the table was full of cooling cookies, the counters were stacked to almost the ceiling with containers full of cookies. I don't know how she did it, I've tried, but I can never bake half the amount of cookies she always did and I don't think I'll ever be able to make her fudge.
My cooking triumphs
The first thing I ever tried to make from scratch from a recipe book, beef roast topped with a remulata (sp?) with red wine gravy. Became an istant family favorite and a meal that I cook for special occassions. Baking my first ever yeast bread. I found the recipe here and followed the step-by-step instructions and it came out perfectly and have been making it almost every day since. I haven't bought a loaf of store bought bread in a month.
My cooking tragedies
Trying to make my mom's Peanut Butter Fudge. She has never owned or used a candy thermometer, she always used the glass of cold water to tell when the mixture was cooked right, but no matter what I do, I even went out and bought a candy thermometer, but I can't get it to turn out right. It always crumbles and tastes like pure sugar or it's runny and never sets up.
Recipe Reviews 12 reviews
Thumbprint Cookies I
This is almost the same recipe my mother has used for over 40 years. Her original states shortning instead of butter, we've switched to butter over the years, and to bake at 350 for 7-10 min. I tried it at 300 and liked that I didn't have to have my eyes glued to the oven to prevent burning. We've always filled after baking, this year I'm going to try as writen, exept changing to 96 servings - that will last 1 week in our family.

0 users found this review helpful
Reviewed On: Dec. 1, 2011
Braised Balsamic Chicken
Very good. Next time I will double the tomatoes and onion and the balsamic sauce, it's wonderful over rice. If you don't eat the tomatoes and onions with the chicken you might find it now wowing in flavor, but if you get some of the tomato onion mixture in the same bite as the chicken it is unbelievable. No one else in my family would eat the tomato/onion mixture so were not impressed, but I did and I was. Goes great on top of a salad the next day or as the chicken in Catherine's Spicy Chicken Soup recipe from this site.

0 users found this review helpful
Reviewed On: Jan. 13, 2010
Catherine's Spicy Chicken Soup
This soup was a hit. The serving size is huge, I adjusted to 3 with only 1 1/2 large breasts and barely fit all the ingredients in my smaller size dutch oven. I followed the 1 pan idea from the top reviewer, used chicken broth instead of water and bullion added black beans and adjusted for ingredients I had on hand. Near the end of the process I felt there was just a depth of flavor missing and added my favorite ingredient Cumin and it added just that something extra. Without the changes I would still have rated it 5 stars

2 users found this review helpful
Reviewed On: Jan. 13, 2010
 
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