princessfaith82 Profile - (13853928)

cook's profile


Home Town: Henrico County, Virginia, USA
Living In: Ashland, Virginia, USA
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Biking, Walking, Fishing, Reading Books, Music
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About this Cook
My favorite things to cook
I love trying to cook new things, but my hubby would arguably say that Italian food is where my strength lays.
My favorite family cooking traditions
I am of German descent, so much of our food traditions growing up were influenced by this. I am also lucky enough to be a southerner! My family believes food is love and my mother taught me everything she knows in this regard!
My cooking triumphs
Most of my dishes (luckily) seem to turn out well. I find the key to this is constant tasting and adjustment of spices.
My cooking tragedies
Hmmm...the worst thing I every attempted to make was years ago when I made the mistake of elaving a pot of soup on too high of a temperature and the bottom burned! There was no escaping the ineveitable charred burned chunks...EW!
Recipe Reviews 28 reviews
Morehart's Clam Chowder
This is my recipe and my family STILL loves it!

0 users found this review helpful
Reviewed On: Aug. 15, 2013
Mediterranean Barley Salad
This isn't a bad starter recipe, but it definitely needed some add in's after my initial tasting. I chose to add an additional tbsp of vinegar, but used red wine for this (I had already used the balsamic), I used a two ounce can of sliced black olives and 2 ounces of sliced green olives with pimento's and about 1 tbsp of the olive brine. I cooked the barley itself in beef broth for additional flavor. When I was mixing the salad, I used about 1/2 a cup of chopped green pepper and added 1/4 to 1/2 a cup of parmesan cheese (I wish I had feta, but used what was on hand). I had used oregano in the sun dried tomato puree and also threw in a handful of fresh spinach (extra veggies!). At the end I added salt to taste in addition to the cilantro, though I used dried.

0 users found this review helpful
Reviewed On: Mar. 3, 2013
Devouring Oatmeal Chocolate Chip Cookies
This recipe was alright. 375 was definitely too high of a temperature to cook the cookies at. The first batch I did at that temp, and they nearly burned. I lowered the temp to 350 and baked for about 13-14 minutes a tray and they came out much better. I would also would recommend cutting back the butter a bit, and perhaps increasing the flour and reducing the oats a bit.

0 users found this review helpful
Reviewed On: Feb. 8, 2013
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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