Rebecca M in AR Profile - Allrecipes.com (1574455)

cook's profile

Rebecca M in AR


Rebecca M in AR
 
Home Town: Jacksonville, Florida, USA
Living In: Little Rock, Arkansas, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Southern, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Reading Books, Music
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About this Cook
Married, with a teenager (and I'm the only really adventurous eater in the family).
My favorite things to cook
I'm known as the 'dessert lady'. I make desserts for all sorts of events - and it's fun to do. I always have baking mixes, ingredients, and supplies piled up in my kitchen.
My favorite family cooking traditions
I love making food for family and friends to share. I'm in debt to my mother (the former pastry chef who was self-taught and let me watch when she made things), and my grandmother (who taught me to cook real food instead of just fun desserts).
My cooking triumphs
Learning to care for my inherited cast iron pans! Also, making the best onion rings ever, and the deep fried chicken strips to match - yummy.
My cooking tragedies
I burned everything I made the first year I was married when I used this one (Corning, one of those clear glass type) saucepan. I finally realized, after a year, that it wasn't my fault - the pan was awful! I haven't burned a thing since I pitched that thing.
Recipe Reviews 4 reviews
Stained Glass Candy I
This is a real winner! I make it every Christmas, and sometimes at other holidays or for parties - keep your eye out for new extract flavors, as I have yet to find one that's not good in this. Also, try scoring the still warm candy (let it set up a few minutes so it's soft but not liquid) with a sharp pizza cutter (I use a kitchenaid one that has a really heavy blade). Scoring it first makes it easy to break into 'sticks' later - much easier to eat, and safer for smaller folks to handle -- I make the sticks about 1/2 inch wide and 4-5" long.

47 users found this review helpful
Reviewed On: Jul. 8, 2008
Chinese Chicken Fried Rice II
Amazing. The cold rice is definately the secret - I've made fried rice before, with warm rice, and it was always too sticky. Skipped the pepper and used SoyVay's Veri-Veri Teriyaki sauce instead of soy sauce - the extra flavor (tons of garlic and sesame) was a real hit. This is a frequent request at home now, even for the picky eater!

1 user found this review helpful
Reviewed On: Jul. 8, 2008
Old Fashioned Hard Candy
I brought this to work for a 'treat day' and have spent the whole day blushing from the compliments! I used about a tablespoon of lemon extract and two drops of yellow food coloring, and spread it out on that new Reynolds 'release' foil, then cut it in squares when it was taffy consistency with a pizza cutter, broke them apart when they were cooled and dipped each in powdered sugar before putting them in the storage container. PERFECT!

88 users found this review helpful
Reviewed On: Dec. 13, 2007
 
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