Candy Fanatic Profile - Allrecipes.com (13742817)

cook's profile

Candy Fanatic


Candy Fanatic
 
Home Town: Wichita, Kansas, USA
Living In: Long Island, New York, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Dessert, Gourmet
Hobbies: Gardening, Photography, Music
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About this Cook
My mother is an excellent cook who got me going in the kitchen at age 7, giving me a true appreciation for all things food. She gave me a discriminating taste for high-quality ingredients; I never cut quality for a few cents (and even dollars) difference in price, especially when I am entertaining or giving to others. I am working on a cookbook that will hopefully be ready to publish in 2012.
My favorite things to cook
Holiday candy, barbeque foods, mac and cheese, seafood
My favorite family cooking traditions
Homemade candies; Homemade ice cream; creamed peas and new potatoes; barbeque; roast beef with carrots, onions, and celery in gravy; lemon meringue pie; cherry pie; home-canned pickles or beets.
My cooking triumphs
Each holiday season, I try to create a new candy or put a twist on an existing candy I make. For Christmas 2007, I created a Key Lime Pie-filled candy that was spectacular. For 2008, I created a four-pepper peanut brittle that won rave reviews: hot, sweet, salty, delicious. Sorry, I don't share my candy recipes!
My cooking tragedies
Once I was cooking a large meal for guests and wound up forgetting to set a timer for my rolls. They burned on the bottom. Furious, I marched outside to throw them off the back deck into the yard for the birds. As I turned to come back inside, I was stung in the forehead by two bumblebees (I am allergic to bee stings) and my forehead swelled up while I grudgingly ate dinner with no rolls.
Recipe Reviews 5 reviews
Sweet and Silky Strawberry Sorbet
This was fabulous in taste and consistency. You must vary the amount of lemon juice to the sweetness of your berries or fruit. Less sweet berries will require less lemon juice, and I would only use 1.5 Tbsp max, but that is my preference. It does need some, no matter what. Also, you will find that substituting 2 Tbsp of the sugar with 2 Tbsp corn syrup will produce an even silkier texture. And dressing each serving with a small amount of chiffonaded fresh basil not only adds color, but a nice flavor complement as well. Thank you, Dana, for a terrific recipe I will use again and again!

7 users found this review helpful
Reviewed On: May 13, 2012
Yummy Bok Choy Salad
We loved this. Like others, we made a few modifications, but the base recipe is delicious. We couldn't get much bok choy, and only regular bok choy, not baby, so we subbed the second bunch with baby spinach. Also used rice vinegar, 1 T. toasted sesame oil, mandarin oranges, and, 1/2 tsp ground coriander, for a more authentic taste. As stated, this makes a lot more dressing than you would ever use on 2 bunches of bok choy (we used a little less than half), but you *will* use the rest. Salad would be great with the addition of fried or grilled chicken strips, and dressing would make a great marinade for chicken or beef. The almonds and chow mein noodles are the necessary finish for this salad...don't skip them! Thanks very much for this recipe!

2 users found this review helpful
Reviewed On: Jul. 10, 2011
Out of this World Turkey Brine
FIRST-TIME BRINERS: AFTER BRINING, YOU MUST THOROUGHLY RINSE THE TURKEY IN RUNNING WATER (about 2 mins) and then PAT IT DRY thoroughly before baking. Also, DON'T BRINE A TURKEY THAT IS MARKED "PRE-BASTED". I suspect one or the other of these is the issue for those complaining about their bird being "too salty" even after cutting back on the salt. Do not cut back on the salt! The rinse and/or the unbasted bird will solve your problem. This recipe is terrific, but the author unfortunately assumed users would know these things. Do try it again!! I add 1/2 can of orange juice concentrate but everything else is the same. If you are using frozen turkey, it should be thawed before brining. A FRESH turkey will always turn out better.

118 users found this review helpful
Reviewed On: Nov. 23, 2009
 
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