TAMMYDACHEF Profile - Allrecipes.com (1407902)

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TAMMYDACHEF


TAMMYDACHEF
 
Home Town: Chicago, Nw Side Go Cubs!, Illinois, USA
Living In: Rolling Meadows, Illinois, USA
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
I am a mom of 2 great boys. I am a culinary school graduate and BC (before children) in the foodservice industry for years! Cooking and baking is now a hobby (but still a passion) for me. I try to eat healthy and adjust recipes to reflect that as much as possible. I have run 2 (and one half) Marathons and will do a third this fall. Eating healthy goes along with staying fit:) I enjoy cooking (and eating) so running helps me be able to enjoy that and keeps the cholesterol, diabetes, and high blood pressure away.
My favorite things to cook
I enjoy just about anything italian, I like making soups, sauces, experimenting with different rubs and marinades on my meat. LOVE to bbq in the summer. I also Love my sweets and baking. Cant pick a favorite, I like making it all. I get raves on my tenderlion, Beef wellington, and Chili.
Recipe Reviews 62 reviews
Grilled Baked Potatoes
WOW! soo good just as written. I did use less pepper only because my kiddos don't like it on anything, but delish and yummy:-)Try it you'll like it!

3 users found this review helpful
Reviewed On: Aug. 29, 2011
Rhubarb Strawberry Crunch
This was really good, but I DOUBLED the fruit, did not double the other ingredients, (but used 4T of flour, and I think the 3 would have been fine, I like my fruit crunch a little more "saucey") and it was really good. I would actually prefered even more fruit and will do that next time. I added cinnamon into the topping, and used 3/4 cup of the butter. I used splenda brown sugar as well so that it EQUALED 1c. (you use 1/2 of the splenda that you would use with regular brown sugar) Oh I made my topping in my food processor.. so easy!

4 users found this review helpful
Reviewed On: Jul. 18, 2010
Zucchini Pineapple Bread I
This was just wonderful.. I made a couple changes that I had read from other reviewers: used 1/2 brown sugar, half white: I used splenda brown sugar instead of regular. You use 1/2 the measurement as regular brown so I used the amount to EQUAL 3/4 cup. I used 1/2 c applesauce for 1/2 of the oil, and used 1 c. wheat flour. I just bought pastery whole wheat flour so I might try that for the entire recipe. I did use generously measured cups of zucchini, so it was a bit more that 2c. I will add more cinnamon next time. Soooo good. The pineapple makes this so very wonderful. I did not have crushed, so I pureed some chunk pineapple, worked just fine! Thanks for sharing such a wonderful recipe!

4 users found this review helpful
Reviewed On: Jul. 18, 2010
 
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