Paulalalala Profile - (13964356)

cook's profile


Home Town: Pittsburgh, Pennsylvania, USA
Living In: Suburbs, Wayyyy Out, Pennsylvania, USA
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Nouvelle
Hobbies: Reading Books, Music, Genealogy
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Die -Hard Steeler Fan
About this Cook
First and most importantly, I'm a mom. They're almost grown up now, but they're my reason for being. I love having their friends over for meals and cookouts, and I try to keep a steady supply of baked goodies on hand for everyone. I'm always trying to feed everyone, the more the merrier.
My favorite things to cook
Sweet with savory is my favorite taste experience, so I like to do fruit salsas and relishes with heavily spiced meats or grains. Current favorite things include jerk seasoning, salsa verde, and fresh guacamole, not all together, of course!
My favorite family cooking traditions
Every holiday sees the traditional foods, no matter if we're having company or if it's just me and the kids. I continue my mom's traditions of making turkey croquettes after Thanksgiving, ham pot pie after Easter, etc. It's comforting. Another tradition is Christmas cookies; I always make tons, some new and some staples like spritz, butterballs, and thumbprints.
My cooking triumphs
Silly little things make me happy, like finally creating an exact mimicry of this fabulous sweet cornbread I once had at a Dayton restaurant, the first time I made rosti potatoes like I had enjoyed in New Glarus Wisconsin, oooooh, and blintzes, which I discovered 20 years ago in Vegas.
My cooking tragedies
I had a kitchen fire in 2000 due to leaving the stove unattended...
Recipe Reviews 10 reviews
Southern Baked Yellow Squash
I enjoyed this. I cut the squash into a smaller dice, maybe 1/2 to 3/4 inch, and did not cook it beforehand. I just mixed the diced raw squash with the other filling ingredients, and covered the top with crushed Ritz crackers/melted butter. I covered it with foil for the first half hour, then uncovered it for the final half hour, and the crumb topping was perfectly browned. I will definitely make this again in the future.

1 user found this review helpful
Reviewed On: Feb. 28, 2015
Aussie Chicken
I followed someone else's suggestion and marinated the breasts in Worcestershire sauce, lime juice and garlic for about 30 minutes before the seasoning salt step. I skipped the mushrooms, just out of personal preference. The only other change I made was to use a store brand of "smoky sweet onion mustard" instead of traditional yellow. This was easy, smelled delicious while cooking, and was very tasty and juicy to eat. I will definitely make it again.

1 user found this review helpful
Reviewed On: Feb. 28, 2015
Molasses Sugar Cookies
Perfection; I didn't change a thing. I used a Pampered Chef scoop, the medium-sized one, and baked 9 minutes, making 52 chewy cookies. Absolutely wonderful and I will use this recipe forever.

2 users found this review helpful
Reviewed On: Dec. 9, 2011

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