mrs.embee Profile - Allrecipes.com (13503897)

cook's profile

mrs.embee


mrs.embee
 
Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA
Member Since: Jul. 2009
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Southern
Hobbies: Hiking/Camping, Boating, Biking, Walking, Reading Books
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About this Cook
I work in Regulatory Affairs for a health and beauty care company, am married to a commercial airline pilot, and we have two wonderful daughters. Providing my family with healthy, satisfying meals is extremely important to me.
My favorite things to cook
I enjoy making components of each meal from scratch - noodles, breads, refried beans, seasoning mixes, etc. I also love to bake.
My favorite family cooking traditions
Christmas is a big cooking time for my family: scotch toffee and seasonal-shaped pizzas, and a big Christmas morning breakfast are a must.
My cooking triumphs
I created a chinese feast for New Year's Eve in 2009 that rivaled any local buffet! The menu included egg drop soup, crab rangoons, pork egg rolls, sweet and sour sauce, and general tso's chicken.
My cooking tragedies
There was an incident years ago with mushed up cauliflower posing as mashed potatoes that my husband still razzes me about...
Recipe Reviews 313 reviews
Quinoa Black Bean Burgers
Great black bean burger. I layered these between two slices of foccacia bread along with lettuce, tomatoes, and provolone cheese for a fabulous weeknight dinner.

0 users found this review helpful
Reviewed On: Feb. 27, 2015
Pan Cream Puff
I brought 2 pans to our church's Fish Fry and they disappeared in a flash - well except for a few pieces the dessert table ladies stashed in the back for themselves! The recipe was super easy to make, and making a day ahead is such a relief for my busy schedule. I omitted the almonds and made my own whipping cream - personal preference.

1 user found this review helpful
Reviewed On: Mar. 18, 2014
Juicy Roasted Chicken
Made as directed but baked in a glass dish instead of a roasting pan allowing the bird to be partially submerged in the juices while baking. While the bird was resting I added some flour/water to the drippings and made an out-of-this-world gravy (that I may or may not have eaten with a spoon). Next time I will bake this breast-side down to give the white meat even more flavor.

1 user found this review helpful
Reviewed On: Mar. 4, 2014
 
Published Recipes
 
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