Annabelle Profile - (1534897)

cook's profile


Home Town: Saint Louis, Missouri, USA
Living In: Troy, Missouri, USA
Member Since: May 2003
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Italian, Mediterranean, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Walking, Reading Books, Music
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Blog...  5 posts
Jul. 28, 2009 10:00 pm 
Updated: Oct. 16, 2009 10:57 am
Oh where... oh where could it be?    Every year, my summer seems to play out in much the same manner.  Right after Easter, when there are no more non weekend days off until the end of the school year, I start daydreaming about summer.  I imagine the productive days and… MORE
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About this Cook
My cooking tragedies
Growing up, my nanny used to make her own pasta sauce using fresh tomatoes in season, but canned tomatoes in the winter. I watched her do it all of the time, and she used the pasta sauce in all of the same dishes that we always used the jar variety. One day, when I was in middle school, I decided I was going to make lasagna. I had watched my mom make lasagna a myriad of times, so I was confident I could do it too. However, I didn't realize until half-way into the process that I didn't have any spaghetti sauce. I figured I would just "make" some, like my nanny always did. I guess I forgot that she let the sauce simmer for hours, because I just threw all of the ingredients together and the used it as my sauce. The noodles didn't bake. It was soggy and crunchy at the same time. It was a disaster. My dad ate it to be polite, but my brother took one look at it and asked if we had any peanutbutter. Even after numerous successful lasagnas and close to 15 years later, my brother sti
Recipe Reviews 33 reviews
Bay Scallops with Garlic Parsley Butter Sauce
This was fantastic. Prepared exactly as stated, the scallops are delicious. In order to prevent super soggy bread, use a dense bread, and make sure it is well toasted. I highly recommend this recipe, either as an appetizer, or a meal.

1 user found this review helpful
Reviewed On: Jun. 20, 2013
Blueberry Crumb Pie
The recipe tasted great, but it was complete soup. I used frozen fresh blueberries. I let them thoroughly defrost to eliminate any extra moisture. I added a bit extra flour to the filling per suggestion, and I still ended up with blueberries floating in liquid with a crumb top. I don't think it will be a small fix, but when I figure out how to adequately thicken up the soup, it will be great.

1 user found this review helpful
Reviewed On: Jun. 20, 2013
Egg Foo Yung II
The only change I made to the recipe was to use all roasted pork instead of three meats. I tried to cook it as directed, like pancakes. It wouldn't set up and hold. The only way I could get it cooked was to scramble it like an omelet. I tried to eat it this way, but I found it to be inedible. My husband ate it because he was hungry, We aren't picky eaters...

1 user found this review helpful
Reviewed On: Mar. 28, 2013
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