Love/HateCooking Profile - Allrecipes.com (13864580)

cook's profile

Love/HateCooking


Love/HateCooking
 
Home Town: Pennsylvania, USA
Living In: Pennsylvania, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Walking, Reading Books
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Rock & Roll Birthday Cake
BMX Birthday
Holly Cupcakes
Coconut Christmas Cake
Anniversary Cake
About this Cook
I'm a stay-at-home, homeschooling mom of two kiddos - always working on improving my skills in the kitchen and learning to enjoy the process more (instead of just getting something on the table). I am also recently widowed - my husband of 18-1/2 years died of cancer in May, 2010. Cooking and baking has been a form of therapy for me.
My favorite things to cook
Italian food - I enjoy experimenting with authetic italian recipes. I also love to make desserts, homemade cinnamon rolls, and breads. I especially love to make different pancake & french toast variations, homemade waffles, brunch dishes, and crepes. I would rather entertain with a Sunday brunch than with a dinner, though I do enjoy cooking for anyone and any reason.
My favorite family cooking traditions
Christmas Eve buffet for the family.
My cooking triumphs
I think my biggest triumph would be my cakes. My other cooking triumph would be our Christmas Eve buffet - not one dish in particular, but the entire "spread" is an accomplishment.
My cooking tragedies
Too many to list... I've definitely had my share of disappointments and frustrations over the years, hence my love/hate relationship with cooking.
Recipe Reviews 15 reviews
Chicken Breasts with Balsamic Vinegar and Garlic
A little balsamic goes a long way, in my opinion. We liked it, but felt it was a little too sweet, and I will cut back on the balsamic next time. Also, I think simmering the chicken for 10 minutes after it already cooked on one side for 3, causes it to be over cooked. After flipping the chicken, I cooked it for another 2 - 3 minutes, then took it out of the pan, kept it warm on a plate, and made the pan sauce seperately....poured over chicken and there was plenty of flavor w/o the dredge/crust getting soggy in the pan. Will make this again; I'll just tweak it a little for our preference.

2 users found this review helpful
Reviewed On: Jan. 8, 2011
Jimmbo's Garlic Knots
These are fantastic. I used half olive oil and half butter and my own pizza dough recipe, but kept everything else the same. My son said these were the best garlic knots he's ever had (and we've sampled many). Thank you for the great recipe.

0 users found this review helpful
Reviewed On: Dec. 22, 2010
Cinnamon Bread I
I've made this for many years - have always done the wet/dry ingredients seperate like the other reviewers mentioned, and don't over-beat the batter. It is a family favorite, and I think it's perfect in moistness, texture, and flavor. Not too sweet; not too dry. (Just don't over-bake it. It's better slightly underdone than overdone. Yes, even if the middle turns out a little gooey - that's OKAY. It's still great and better than having a dry loaf.) A very favorite breakfast bread of ours.

0 users found this review helpful
Reviewed On: Sep. 13, 2010
 
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