ANDREW_S_CHOIR Profile - (1519055)

cook's profile


Home Town: Wakefield, Nebraska, USA
Living In: Overland Park, Kansas, USA
Member Since: Jun. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Indian, Mediterranean, Healthy, Dessert, Gourmet
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About this Cook
Lawyer by day
My favorite things to cook
Desserts, meats, breads.
My favorite family cooking traditions
My favorite tradition is not so much a specific event but how I was raised not to cut corners and not to use synthetic ingredients. Anything worth doing is worth doing right (even if it takes all day) and if recipes call for lard or butter you use lard or butter - no substitutions. Just make your portions smaller.
My cooking triumphs
Thanksgiving dinner and Christmas Eve dinner are my favorite meals to cook. I really enjoy the planning and the opportunity to try new things. We have a few dishes that we serve every year and others we rotate through.
My cooking tragedies
I only have 1000 characters which isn't nearly enough room. If I had to pick one it would be divinity fudge.
Recipe Reviews 3 reviews
Fresh Rhubarb Pie
Perfect, easy, never fail recipe. Can also add strawberrys for extra flavor.

2 users found this review helpful
Reviewed On: Sep. 23, 2007
Habanero Salsa
This is the first salsa recipe I tried to make myself. It was outstanding. One tip: Use SpoilerDave's suggestions. They are very helpful.

7 users found this review helpful
Reviewed On: Sep. 15, 2007
Cherry Cobbler II
HOLY MELTED BUTTER BATMAN! I give this recipe five stars, but only if the following amendments are made. First, use a 4 or 6 quart round baking dish, not a 9x13 pan. Next, cut the amount of butter down to 1/4 of a cup or less. Using 1/4 of a cup of butter you will still get pools of melted butter on the top of the cobbler when you are done. No worries though! Simply spoon the butter onto the biscuits that have formed around the edges of the pan. Make these changes and I think you will like this recipe.

94 users found this review helpful
Reviewed On: Mar. 1, 2004

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