Baking Nana Profile - Allrecipes.com (13432715)

Baking Nana


Baking Nana
 
Home Town: Santa Ynez Valley, California, USA
Living In: Corona, California, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Music, Charity Work
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Oct. 24, 2014 11:42 am 
Updated: Oct. 27, 2014 4:07 am
We are gathering again!  AllreciPeeps from all over are flocking to Southern California again this December for laughter, food and friendship.   You are welcome to join us!  The more the merrier!  If you have not been to a Round Up, you are missing out!  Don't be shy, join us!When:  December… MORE
 
 
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From The Blog:  Penny Lane
  
About this Cook
Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at BakingNana.com If you would like to contact me directly please use the 'Contact Me' on my site. http://bakingnana.com/contact-me/
My favorite things to cook
I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
My favorite family cooking traditions
In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
My cooking triumphs
Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
My cooking tragedies
There have been a few but none so horrible that I can't laugh about them now.
Recipe Reviews 807 reviews
Sausage Hash Brown Breakfast Casserole
Instead of frozen hash browns I used two large russet potatoes. Peeled them and grated them with the food processor grating blade and them into a salad spinner full of cold water. I also grated 1/2 a white onion and added that. Let the potatoes soak while the sausage was cooking. Drain the potatoes and spin them dry. Mixed it up along with the grated onion and it was ready to go into the oven in about 10 minutes. I used an 8 x 8" casserole dish and it was just the perfect size. It baked in exactly 45 minutes is a well pre-heated oven. Next time I would add some cheese to the top in the last 10 minutes of baking and garnish with green onion to spruce it up a bit. It made 4 very generous servings. Note: Diced Green chilies would be excellent in this.

0 users found this review helpful
Reviewed On: Mar. 22, 2015
Cuban-Style Roast Pork
My review is based on the rub and the marinade which are excellent. I used different time and temperature & also used a sirloin bone-in pork roast instead of a pork shoulder. I would encourage someone to make this exactly according the recipe (unlike me) and I am sure you will not be disappointed. An internal temperature of 170 will give you meat that can be sliced, cook to 190 and it is more like pulled pork. Great flavor and I will be making this again. Thanks!

3 users found this review helpful
Reviewed On: Mar. 9, 2015
Black Forest Ham and Asparagus Bundles
Asparagus just screams spring to me! My spears were thin so I put 3 spears per bundle and cut them a bit longer than the 3 inches recommended. If you don't care for goat cheese use Boursin or cream cheese with chives. The chives in the market were pretty short so I use the tender thin green onion sprouts. Delicious and very pretty!

0 users found this review helpful
Reviewed On: Mar. 4, 2015
 
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