Rebecca Profile - Allrecipes.com (1483502)

cook's profile

Rebecca


Rebecca
 
Home Town:
Living In: Bend, Oregon, USA
Member Since: Oct. 2003
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Mexican, Italian, Healthy, Gourmet
Hobbies: Quilting, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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Beau in Snow 01/08
About this Cook
I have a love for cooking that I got from the great cooks in my life, my Mother Marilyn, my step-mother Joanie and Grannie Jones. Boy can these women cook! My Dad Jerry was always the grill master at our house.
My favorite things to cook
I like to cook pretty much everything. Sometimes my family says they never see me on my days off cuz I am in the kitchen just cookin away! They do however appreciate all of my efforts and praise every meal.
My favorite family cooking traditions
Gotta have prime rib for Christmas Dinner!
My cooking triumphs
Learning to master the chefs knife. It looks so easy when you watch people do it. Also I thought that it was pretty cool the first time I cut up a whole body chicken. Even in doing so, I had Granny on the phone for step by step help! Yes, holding the phone with my shoulder and a slippery chicken in one hand and a good sharp knife in the other. I can just imagine how that looked.
My cooking tragedies
I used to say I couldn't make pate a choux worth a darn, that is until I came across Alton Browns recipe and technique. No problem now, thanks A.B.!
Recipe Reviews 14 reviews
Sarah's Banana Bread Muffins
Cut sugar to 1/4 cup brown sugar and 1/4 cup granulated white sugar. Cut fat to 2T. and replace remainder with applesauce. A teaspoon of vanilla punches up the fruity flavors. I don't add coconut, just a personal thing.

1 user found this review helpful
Reviewed On: Jun. 20, 2009
Prosciutto Wrapped Asparagus
I peel and blanch the stalks... do the ice bath etc.. one thing I do differently is use a good soft goat cheese. I use only enough proscuitto to wrap the stalk with one layer. Spray with olive oil and run it under the broiler to crisp and shrink the meat to the stalk. I serve them room temp as appitezers and warmer if they accompany a meal.

2 users found this review helpful
Reviewed On: Sep. 25, 2008
Zucchini Bread IV
I made this recipe with 1/2 cup of oil and 1/2 cup of applesauce to reduce the oiliness. The crumb topping is good. I think it made too much as I only used half of it, and I used an additional tablespoon of butter so that it would hold a crumb texture. My friend Dave said that he likes it with mini chocolate chips, so I added that to my loaves as well. I also toasted the walnuts before adding them to the batter.

1 user found this review helpful
Reviewed On: Jul. 31, 2008
 
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