yummies Profile - Allrecipes.com (13331531)

cook's profile


Home Town: Portland, Oregon, USA
Living In: Oregon, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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At the beach in CT
About this Cook
I love cooking and trying out new dishes on my family. I really like going to the farmers market and finding what's in season and coming up with new ways to cook things. I also like trying new ethnic dishes. My favorites are thai, mexican, chinese, japanese, mediteranean & italian. I also like good old homestyle american comfort cooking.
My favorite things to cook
My favorite family cooking traditions
I have a baby daughter and am learning all about making baby foods and will hopefully pass on my love of cooking. We have a Christmas Eve tradition of clam chowder, oyster stew, crab soup and this bologna mixture sandwich. I have learned to like the sandwich over the last 30 years.
My cooking triumphs
I make a killer mac and cheese and barbequed ribs. I really do well at the comfort foods, the ones that are really rich and bad for you. You know the ones that taste the best!
My cooking tragedies
I tried a new creamed spinach gratin recipe for a 20 person Thanksgiving this year. The spinach part was wonderful but the gratin topping had way to many bread crumbs with not enough butter and cheese so the whole dish tasted like dry bread crumbs...
Recipe Reviews 13 reviews
Maple Roasted Brussels Sprouts with Bacon
I have made this a handful of times and it's always been a big hit. I do make a few adjustments though; first I pre-cook the bacon until it's about half done, I don't like mushy sprouts and that's what you get in order for the bacon to crisp up. Next I pour the bacon, any grease from the pre-cooking, the syrup, sprouts and s&p in a bowl and mix it all up, then I add just enough olive oil to coat usually only a couple of tablespoons is needed. I definitely line my baking sheet with foil because the syrup really gets sticky and I cook at 400 for only about 20 minutes. These small adjustments make it perfect every single time.

49 users found this review helpful
Reviewed On: Apr. 20, 2014
Good Old Fashioned Pancakes
These pancakes were awesome - I did just use a pich of salt and I added a dash of vanilla. Perfectly light and fluffy. My batch made 9 medium sized pancakes.

2 users found this review helpful
Reviewed On: Oct. 21, 2012
Tomatillo Salsa Verde
I just made a huge batch of this with fresh tomatillos out of my garden. While I did throw in a bunch of other stuff that needed to get used (reg. tomatoes, grape tomatoes, jalapenos and poblanos) I didn't add any water and it came out to the perfect consistency and tasted great. I also cooled it down and tossed in the cilantro right before I blended so it had a nice bright flavor. I would not add any water until you cook your tomatillos down and see how thick or thin yours is.

4 users found this review helpful
Reviewed On: Sep. 9, 2012

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