conqueress Profile - (15576562)


Home Town: Sacramento, California, USA
Living In: West Chester, Ohio, USA
Member Since: Feb. 2012
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Gardening, Camping, Photography, Reading Books, Painting/Drawing, Charity Work
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Blog...  4 posts
Sep. 18, 2013 5:23 pm 
Mexican Food and BackflipsIt was 1979. The United States Gymnastics’ Federation was having its annual convention in St. Louis. I’d been recruited to coach gymnastics in 1974 in Lima Ohio. Was my life goal to coach gymnastics? No. It just worked out that way. That year 1979, gymnastics looked… MORE
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From The Blog:  WonWins!
totally totaled
Great Topping on Zucchini Bread
Great Zucchini Bread
How Do you Do - Tiramisu!
This Tomato Pepper Salad ages well
Dalia Daze
About this Cook
My father was career military. Running our household kitchen began for me when I was 16 . . . the first year was a catastrophe but by the time I was 18 planning meals, grocery shopping . . . had it down. Got to be employed at Walt Disney World in 5 different jobs in 'foods' - great learning, worked with a few fine chefs.
My favorite things to cook
Baking - that can be made into 'art'
My favorite family cooking traditions
When fasting – breaking the fast with noodles made from scratch – rolled out – then incorporated into Fettuccini Alfredo When my oldest was a child in Columbus OH - serious art of Christmas cookies - decorated intensely – that grew into friends coming over to do Easter cookies, Halloween cookies Thanksgiving cookies – and so much fun. When my youngest was little I made some chocolate cupcakes with chocolate chips – he said no more birthday cakes he wanted the cupcakes. The second birthday chocolate cupcakes being pinched for time – I had the kids frost and decorate the cupcakes. It was such a hit – we did that for years.
My cooking triumphs
I had the patience to make croissants from scratch – ugh . . . generally what I do is work a recipe until the recipe works . . .today with the internet – oh – it is sooooooooooo great to find information and share experiences. I like to make something edible visually beautiful.
My cooking tragedies
In high school in Tampa FL my dad stationed at MacDill AFB trained Iranian Air Force officers. One day he called telling me we were hosting a party that weekend and prepare for it . . . panicking I called my grandmother in St. Louis . . . “Get an electric knife and buy a ham.” More than half the guests were Iranians . . . I learned their religion forbids ham. Half ate the ham and drank the beer!!
Recipe Reviews 68 reviews
Chocolate Covered Caramels
I make a pecan pie with caramels and I’d run out. We were hit with ‘artic cold front’ and driving to a store was not an option for a couple of days. Researching caramel recipes – this looked easiest – and oh my – is this recipe - OH SO GOOD – I was only able to get the temperature up to 110 and it was bubbling all over a little dramatically - and then I totally forgot the vanilla until after filled a 13x9 pan. Even forgetting the vanilla this is an amazing recipe. I think it will be a rare time I buy caramels again. I make pecan pie for my 85 year old dad retired in Florida, pack it up and mail it to him. I’ll be sending some caramels too!

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Reviewed On: Jan. 10, 2014
Curried Honey Mustard Chicken
TOTALLY AMAZING - reading a lot of reviews I doubled curry - added a little cayenne and garlic powder . . . there was a LOT of sauce, that I marinated maybe three hours before cooking. Next time - marinate over night, as the sauce is - OH SO GOOD. Cooked roughly 6 lbs. - three boneless skinless breasts and 3 lbs. boneless skinless thighs in heavy aluminum foil. Cooked 350 for 30 minutes, covered. Uncovered, 20 minutes rearranged, then turned heat up 375 cooked another 20 or so minutes. There was A LOT of sauce, we used on top of rice. The leftovers - I added rice to the sauce with the few thighs left over - OH - in the morning the rice had absorbed much of the sauce - leftovers were better than first served. I am thinking the next time making the rice in the sauce during the baking process.

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Reviewed On: Dec. 17, 2013
Stabilized Whipped Cream Icing
I sort of used this + the Whipped Cream Mousse Frosting on this site, got a rich firm frosting - the gelatin is a tricky detail to get right. After a while - learned to do the gelatin first - so it's cooled when the rest of process is ready.

0 users found this review helpful
Reviewed On: Dec. 5, 2013
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