SuzieCat Profile - Allrecipes.com (13496622)

cook's profile

SuzieCat


SuzieCat
 
Home Town: Albany, New York, USA
Living In: Salt Lake City, Utah, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Healthy, Vegetarian
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About this Cook
I'm a college student who moved away from mom's cooking and thus learned how to cook to save myself from a diet of Ramen noodles.
My favorite things to cook
I love vegetables and pasta, so mixing those together is fun.
My favorite family cooking traditions
Cooking my Oma's traditional German potato pancakes, and cooking our Christmas dinner of snacks and appetizers instead of a full meal!
My cooking triumphs
Moving from 400 ft elevation to 5,000 ft elevation required me to learn about high elevation baking! It is quite a surprise when your traditional CC cookies melt into blobs in the oven!
My cooking tragedies
Using low elevation baking recipes at high elevations. I also tried to make Chicken parm one night, and I added too much tomato sauce (which I made too watery) and my chicken parm turned into fried chicken patties floating in tomato soup. It was horrible!
Recipe Reviews 1 review
Caramel Corn IV
I gave this four stars instead of five only because a lot of adjustments were needed. I think after adjustments, its totally a five star! For starters, I doubled the caramel sauce, as suggested by others. In addition I added approximately 1/2 tbs of honey and 1/2 tbs of Maple syrup. I added this with the corn syrup. I also added approximately 1 tsp cinnamon when I added the baking soda. Also, I did not add salt to the sauce mixture, instead, I added salt on top of the normalized corn as I was mixing it. This may be overkill, but after reading all the comments about burning popcorn, I turned my oven down to 200 and cooked for about 40 minutes, stirring every 5. I think it tastes just like Jack in the box, and is delish! I will continue to make this recipe!

4 users found this review helpful
Reviewed On: Oct. 24, 2010
 
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