Higgs Profile - Allrecipes.com (15295146)

cook's profile


Home Town: Malden, Massachusetts, USA
Living In: Cape Ann, Massachusetts, USA
Member Since: Jan. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
My favorite things to cook
roast chicken
My favorite family cooking traditions
mom's Sunday pork shoulder, mom's meatballs
My cooking triumphs
sweet & sour fish, Pierre Franey's baked clams w/garlic butter & his baked herbed salmon w/shrimp
Recipe Reviews 5 reviews
Slow-Cooker Chicken Tortilla Soup
Delicious & super easy. Be sure to garnish as suggested.

2 users found this review helpful
Reviewed On: Sep. 15, 2014
Lighter Banana Muffins
Nice w/tea or coffee. Converted recipe for 1/2 doz, followed it & added 1/3c walnuts. Used pastel baking cups; the very bottom stuck a bit but using a butter knife to help you remove the muffin from the cup will keep the muffin intact. Defintely make these again, may add chocolate chips & or applesauce next time. Excluding the walnuts, 1 muffin is 5 WW P+.

3 users found this review helpful
Reviewed On: Mar. 18, 2012
Hoisin (but not really) Country Ribs
I made this over night, 9PM - 6AM. This morning I woke up to a very aromatic home. This is a super easy & tasty recipe. I used 2.6 lbs of country style ribs (on sale $1.79/lb) & adjusted the recipe accordingly. Prior to browning the ribs, I cut off much of the fat but left enough for flavor. Then I browned the ribs in olive oil, about 2-3 minutes total. I used olive oil only because I have it in the house & didn’t want to buy peanut oil that I know I’ll hardly ever use; not sure if it really makes a difference. I couldn’t find shitake mushrooms so just bought a 4 oz can for slice mushrooms; not sure if that makes a difference either. Also used 1 Tbs dried minced onion. I incorporated the suggestions of reviewer "naples34102"' & used low sodium rice wine, low sodium soy sauce & fresh garlic clove that I minced. I agree with naples34102's comment about the sauce; all in all it's really a personal preference. Instead of 15 oz can tomato sauce, I used 6 oz of store bought jarred garlic & basil marinara that I had in my fridge & 8 oz hoisin sauce. Looking forward to enjoying it tonight for dinner! Of course I did bring a bit to the office as a lunch appetizer! For those living in Boston’s north shore, it will cost you about $11 - $12 to make this recipe.

6 users found this review helpful
Reviewed On: Mar. 15, 2012

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