2BCOOKIN Profile - Allrecipes.com (1367123)

2BCOOKIN


2BCOOKIN
 
Home Town:
Living In:
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
My favorite things to cook
I love cooking anything. I'll try any recipe at least once.
My favorite family cooking traditions
Irish, Southern, Italian and Germanic-style influences my families cooking traditions.
My cooking triumphs
I love inventing recipes or tweaking existing ones to make them my own.
My cooking tragedies
In all the years I have been inventing recipes, only one didn't turn out the way it should have--a frozen chocolate silk pie with Irish Cream liqueur. I must have added too much liqueur, because the pie wouldn't freeze and ended up a runny mess. All of which was served at a Christmas dinner party! There's nothing worse than a public recipe disaster.
Recipe Reviews 10 reviews
Cranberry and Cilantro Quinoa Salad
Very delicious! I use this as a lunch salad with chicken breast or albacore tuna. I omitted the cilantro and used chopped black walnuts & sliced scallions instead of the sliced almonds & red onion. I also added some extra Madras hot curry powder to my taste and steamed the quinoa. Otherwise, I didn't change a thing. I really like that it is low in sodium and fat. Thanks for sharing.

0 users found this review helpful
Reviewed On: Jan. 19, 2013
Gooey Butter Cookies
I chill the dough for 2 hours before shaping and baking. I used anise flavoring instead of the vanilla to make an Italian version.

2 users found this review helpful
Reviewed On: Dec. 18, 2010
Best Ever Banana Bread
This bread just is NOT the "best ever" banana bread. I have been baking for over 38 years now and have never had my banana bread doughy and undone in the center as this recipe produced. I had been baking breads before this one (my recipes) and they all turned out well except this one, so it was not the oven. I even tried it twice adding more time with the same effect-putting a foil tent over top to keep from getting too dark.

1 user found this review helpful
Reviewed On: Jan. 22, 2009
 
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