srchen Profile - Allrecipes.com (13720035)

cook's profile

srchen


srchen
 
Home Town:
Living In: Sugar Land, Texas, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Reading Books, Wine Tasting
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About this Cook
I am new to the stay at home mom scene - is that really a "scene?" I have an 11 year old and a newborn. As a result we are eating many more meals at home. I like dinners that are easy and quick, but have good textures and flavors.
My favorite things to cook
I love to bake!!! I am venturing into candies right now, but historically that has been a fiasco, at best!
My favorite family cooking traditions
My mom's roast beef on Sundays and my Grandmothers sourdough/starter breads.
My cooking triumphs
Definetly my lasagne and my Italian Creme cake.
My cooking tragedies
Well, I once made fudge and REALLY over cooked it. I had to soak the pan for 2 days to get the chocolate lump to dissolve!!!
Recipe Reviews 5 reviews
Tres Leches III
I must be a glotton for punishment...I have tried to make this 3 times now. First time i had a very eggy cake. Second time I followed directions to a T. Third time, the "outside" edges were perfect, but the middle tasted like an omlet again. So, i will just leave this one to the professionals!

1 user found this review helpful
Reviewed On: Dec. 19, 2008
Kevin's Teriyaki Chicken
So Good! I have used this on all cuts of chicken, pork and even breakfast beef steaks. I use fresh ground ginger root! My 11 year old doesn't like oriental foods, but he loves it too!

2 users found this review helpful
Reviewed On: Dec. 19, 2008
Butter Flaky Pie Crust
I was looking for a crust that woupd not be "soggy" after making a meat and veggie pie, and I was nearly out of shortening! Wonderfull crust. I use unsalted butter for cooking, so the taste may be a little salty if you don't. My sister said it was a little much when she made it. She has since made it with unsalted as well and we are hooked. I don't think we will ever make a traditional "shortening" crust again!P.S. Make sure you refrigerate it for the prescribed amout of time...or even longer, or you will have a gooey mess.

2 users found this review helpful
Reviewed On: Dec. 19, 2008
 
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