TendoQueen Profile - Allrecipes.com (13841467)

cook's profile

TendoQueen


TendoQueen
 
Home Town: Knoxville, Tennessee, USA
Living In: Rockwood, Tennessee, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Middle Eastern, Healthy, Dessert
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing
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Moi.
About this Cook
I'm 23 and happily married to my soulmate, going to school for a degree for botany and enjoying every step of the way! I'm into big music and cool video games and metaphysical stuff and all things full of beauty and love and bright colors. :D
My favorite things to cook
I love making creamy, rich things. I love making pasta dishes and desserts...I love preparing juicy meat and unlocking the maximum potential of vegetables and grains. My favorite is old-world, authentic homestyle dishes from around the world!
My favorite family cooking traditions
Growing up in the foothills of East Tennessee, my 90-year-old great-grandmother raised me on chicken 'n dumplings and beans 'n greens and the most delicious things ever. The other half of my family comes from Palestine and Lebanon and fed me hummus and tabbouleh and kibbeh lamb with bulgur and more of the most delicious things ever. I'm the master of all of these!
My cooking triumphs
Those Root Beer Cookies. All my molded salads. That Irish Lamb Stew with two cans of Guinness in it!
My cooking tragedies
My last attempt at artisan bread. ;_;
Recipe Reviews 2 reviews
My Best Clam Chowder
This is...amazing. OMG! Of course, I just had to add the bacon, and use the grease (and butter) for the roux. I didn't use the exact measurements, and ended up adding a few chicken bullion to add those layers of taste I just couldn't get otherwise. Thick, rich and fabulous!!!

3 users found this review helpful
Reviewed On: Jun. 4, 2012
Grandma McAndrews' Irish Soda Bread
Although I didn't have raisins, I stuck to the recipe exactly (well, substituting veggie oil instead of corn oil) and it came out AMAZING! I combined the wet and dry ingredients as directed, gooshing them together by hand until it made a nice, sticky ball that I slapped into a lightly oiled, square little glass pan. I baked it at 350 degrees for about 45 minutes and it was perfect! Hot, steaming, moist and delightfully sweet...I almost reminded me of the taste of sweet cornbread. I made it with some Irish Lamb Stew from this site, and it was too good for words. Nothing less than perfection. I can't thank you enough for this awesome recipe!! :D

7 users found this review helpful
Reviewed On: Jan. 16, 2012
 
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Cooking Level: Intermediate
About me: Retired medical professional. Cooking is a… MORE
 
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