Kazoo Profile - Allrecipes.com (13543199)

Kazoo


Kazoo
 
Home Town:
Living In: Seattle, Washington, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Photography, Reading Books, Music, Wine Tasting
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The NINJABREAD man...
  
great minds think alike
Harvest 2010
Caffeind
About this Cook
Ex-rocker chick turned mother of one, who can't really cook but can FOLLOW DIRECTIONS! Which fools people into thinking I'm a good cook... but enough about that. I have a "cry" scale. If the recipe is exceptionally good and off the charts, it will make it to the cry scale. The higher the number (1-10) the BETTER the recipe. Few have made it, and only one has gone to the top. Make me cry!!
My favorite things to cook
I like to cook bad things. You know, stuff that makes your heart seize up but leaves a smile on your face. And, I heart steak.
My favorite family cooking traditions
My dad is a huge baking fan, and every year bakes these incredible Russian nut rolls. I always gain about five pounds every Christmas from these alone. Dad, you rock. My son and I like to make fudge every year, too. Just plain ol' fudge, which we give away almost immediately, after deciding how much to keep for ourselves.
My cooking triumphs
Okay. I'm locally famous for my mashed potatoes. That's what I can cook over and over again without ever messing it up. And people love it. LOVE IT!!
My cooking tragedies
Every time I try to cook chicken sans recipe to follow. It never works out. The real tragedy though is that I still have to eat it...
Recipe Reviews 18 reviews
Gluten-Free Flour Mix
This was an interesting experiment. I would say flavor-wise, it's pretty close to wheat flour. I used this mixture to make pancakes. Don't assume that it's a 1:1 swap for real flour -- to get my batter to even be usable, I had to more than double the liquid factor, so experiment, experiment, and experiment, with both cook times and liquid. The pancakes I made took so incredibly long to cook all the way through. I thought that maybe it was because the batter was really thick, so I took a portion and tried thinning it out some more, but that messed with how well the pancakes rose and they still took a long time to cook through. The texture also left a lot to be desired. There was a kind of gumminess to it, and I'm thinking it might be the xantham gum. That stuff is weird, albeit a good binder. I gave this three stars despite the problems,though, because I think it has potential -- it did have good flavor and, it just needs to be tweaked and experimented with, which I plan on doing. Good work, Melissa! I'll be making this again.

0 users found this review helpful
Reviewed On: Jun. 30, 2014
Grilled Shrimp with Lemon Aioli
The sauce is interesting and good, although I feel it's lacking some flavor depth (says the girl who never really cooks -- take that with a grain of salt). The shrimp were simple and delicious -- they were gone within 5 minutes at a bbq filled with all kinds of beef, chicken, etc. grilled on the barbi. If you like shrimp, you'll love this. Eat it!

1 user found this review helpful
Reviewed On: Jun. 11, 2014
Pasta in Vodka Sauce
This was great! Will Make again.

0 users found this review helpful
Reviewed On: Apr. 24, 2014
 
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