Day-Z Profile - (13792905)

cook's profile


Home Town: Valdez, Alaska, USA
Living In: Georgia Plains, Vermont, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Fishing, Photography, Reading Books, Music
Recipe Box 2 recipes
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About this Cook
I was born and raised in Alaska, and I'm an Alaska Girl through and through. My grandpa is full-blooded Aleut Indian and is an excellent cook, so most of what I learned about cooking came from him and my grandma :) I've been living in Vermont since 2007 and continue to learn more as each day passes.
My favorite things to cook
Sesame Chicken, Sweet and Sour (chicken, meatballs, pork), breakfast rice, breakfast foods, cookies, cakes, etc.
My favorite family cooking traditions
I love making my great-grandma's recipe for Spice Cookies, but I'll take the secret ingredient to my grave!
Recipe Reviews 2 reviews
Pizza Dough II
Easy to make even for a first timer, but the dough its self is tasteless and bland. It needs more salt and maybe some italian seasoning. Next time I make this I'll be glazing the crust with butter and garlic salt. Some people have complained that it turned out soggy.. didn't seem to have that problem. I also baked the crust about 10 minutes before adding toppings. If you add some corn meal to the flour when rolling out your dough it will make it a little more crisp after baking.

0 users found this review helpful
Reviewed On: Oct. 8, 2010
Jerky Lover's Jerky - Sweet, Hot and Spicy!
Love, love, love this recipe! I did make a few changes. I use Round Roast instead of steak and coat the cut meat with salt, pepper, onion powder and garlic powder by eye. I don't cook the other ingredients in a sauce pan, I just add them together and toss the meat in. Also, I add some hot sauce to the mixture, about a teaspoon (way more for my boyfriend though. Maybe two tablespoons), but the longer you let it sit the hotter it gets! I also let it soak overnight in the fridge, at least six hours, but I prefer 12. :) I don't sprinkle any more seasoning on mine, but my boyfriend adds cracked red and black pepper, as well as cajun seasoning to his before drying.

5 users found this review helpful
Reviewed On: Mar. 26, 2010
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Cooking Level: Intermediate
About me: I was born and raised in Alaska, and I'm an… MORE

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