Zanly Profile - (1438501)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Quick & Easy
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About this Cook
My DH and I got our AOW scuba diving certifications in 2001 and we love diving on vacations!
My favorite things to cook
I actually love to bake, usually muffins, shortbread, cookies, cupcakes.
My favorite family cooking traditions
When I lived at home, mom and I would bake yule logs late in the evening because we kept trying to get the cream filling just so.
My cooking triumphs
I made my DH escargot risotto once and he thought it was wonderful!
My cooking tragedies
When we were young, my sister & I made brownies that came out looking like that spray foam insulation, yuck!
Recipe Reviews 8 reviews
Sweet Pork Slow Cooker Chili
DH & I just made this today in the crockpot. We were a little concerned about the flavour combination but it turned out amazing! It smelled soooo good while cooking, we could hardly wait to try it. You get - salty, sweet, spicy. We added about 2 lbs of pork chops, cut up and 1 lb of pork sausage meat (no casings). We used a can of crushed pineapple, not drained. Thisis a great recipe that we'll be making again. Give it a try, you won't regret it.

2 users found this review helpful
Reviewed On: Jan. 27, 2013
Simple White Cake
I made this on the weekend for my cousin's 4yr old's birthday party. I made cupcakes instead, halved the recipe and got 8 cupcakes out of it. They were amazing! I used a can of Betty Crocker vanilla frosting blended with spreadable cream cheese and got rave reviews for them.

0 users found this review helpful
Reviewed On: Jul. 16, 2012
Ken's Perfect Hard Boiled Egg (And I Mean Perfect)
This is what I do. Put eggs into a pot of cold water. Heat to a rolling boil. Turn off the heat but leave the pot on the burner. Set timer for 20 minutes then remove from heat. Put eggs into cold water, crack the shells, let them sit for 1/2 hour or so. Peel shells and enjoy.

2 users found this review helpful
Reviewed On: Jul. 4, 2011

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