Kitchen Queen Profile - Allrecipes.com (1476571)

cook's profile

Kitchen Queen


Kitchen Queen
 
Home Town: Houston, Texas, USA
Living In: Meadows Place, Texas, USA
Member Since: Oct. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Music, Wine Tasting
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About this Cook
SWF 41. Mother of two boys 10 and 14 who love my cooking (thanks Allrecipes!). Hobbies are cooking and DJing (I know, wierd combo ;)
My favorite things to cook
Used to be baking, BUT since I have found Allrecipes I really enjoy cooking so many other things because I'm learning that I can make other things just as well :)
My favorite family cooking traditions
My younger son loves to help me make Pastitsio, their favorite meal.
My cooking triumphs
Anything that my kids clear their plate on :)
My cooking tragedies
Anything they don't like :(
Recipe Reviews 32 reviews
Marinated Flank Steak
This was really good. Much better than I expected!

0 users found this review helpful
Reviewed On: Aug. 2, 2013
Moo Goo Gai Pan II
This was indeed delish. I threw in a can of baby corn I had that had been in my pantry forever and added in a couple of splashes of sesame seed oil along with the vegetable oil to give it a more distinct "Asian" flavor. Will definitely be using this recipe again!

0 users found this review helpful
Reviewed On: Dec. 8, 2012
Blueberry Zucchini Bread
Excellent recipe. Extreamly moist. Used 3 cups of zucchini, substituted in 1/2 cup w. wheat flour, substituted in lemon zest & juice from 1 lemon in place of 1/4 cup of the vegetable oil (since lemon & blueberries are a good combo). Used 2 cups FROZEN blueberries instead of fresh. I folded them in quickly from the freezer, first coating them with some flour so they don't "bleed" while the loaves are cooking. I also used the crumb topping from most helpful review from "cookiequeen". That topping was crispy and crumbly without too much sweetness.

3 users found this review helpful
Reviewed On: Nov. 25, 2012
 
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