Nancy Profile - (13826060)

cook's profile


Home Town:
Living In: Vermont, USA
Member Since: Sep. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Reading Books, Wine Tasting
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Trapp Family Lodge
About this Cook
I have always loved food - all kinds of foods and there isn't anything I wouldn't try to cook. I have to confess that I have married a professional chef, which has expanded my knowledge, but I have always enjoyed cooking. We love French foods best because they go well with red wines, which we love; however, we love all ethnic cooking as well.
My favorite things to cook
Honestly, I love to cook casseroles. My husband would almost never cook a casserole! But sometimes I just need that good ol' home cookin'. He's more into the steaks and sauces....
My cooking tragedies
Cooked some fish one time in a class casserole dish and took it out of a hot oven for a guest and put it on the counter and it exploded when is touch a drop of cold water. I couldn't believe it. Nothing was salvigable.
Recipe Reviews 5 reviews
Eggnog Thumbprints
I'm not sure why my cookies came out too sweet and too hard and I don't think they taste much like egg nog. The only difference I made in the recipe is that I didn't have nutmeg, so I substituted pumpkin pie spice. I can't think what I would do differently to improve this recipe. I would never make it again. Difficult to store, too, with the frosting on top.

2 users found this review helpful
Reviewed On: Dec. 27, 2011
Best in Show Blackberry Cobbler
I followed the recipe exactly, but for some reason it didn't turn out quite right. I expected there to be a nice blackberry sauce on the bottom and the cake on top, but I ended up with a thick layer of clear gelatinized sugar on the bottom because the blackberries did not sink. They were almost all floating on top of the cake part. I guess blackberries don't generate much juice, because there was none when I baked these that were freshly picked a few minutes before. That said, the flavor was terrific - I added a bit of vanilla to the cake recipe. If anyone has a suggestion for something I may have done wrong, I'd be happy to read about it. I would like this recipe to work for me. We have a lot of berries growing on our property and it is a simple recipe, but it's not like what MY Mom used to make!.

15 users found this review helpful
Reviewed On: Aug. 1, 2011
Marinated Pork Tenderloin
This is a really fabulous marinade and I highly recommend this recipe. I didn't change much of anything. I advise using sherry and not substituting for anything else because it lends a bit of sweetness to the marinade. I made it for company and grilled to about 120 degrees before they came and put it in the oven for about 25 minutes after they got to my house until it reached 150-260 degrees and it was very moist, tender and delicious. I love sauces and would always prefer a sauce, but it can stand on it's own.

2 users found this review helpful
Reviewed On: Jan. 4, 2011

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