ChefMama Profile - Allrecipes.com (16130632)

cook's profile

ChefMama


ChefMama
 
Home Town: Michigan, USA
Living In: Michigan, USA
Member Since: Sep. 2010
Cooking Level: Professional
Cooking Interests: Baking, Frying, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Wine Tasting
Recipe Box 1 recipe
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About this Cook
I'm a stay-at-home mom of 2 girls and a boy. I also have a degree in culinary arts. Needless to say, my kids eat good!
My favorite things to cook
Everything! I claim to hate baking but I bake cookies when I'm not feeling well or am stressed out so its really a love/hate thing. Other than that, I love to try new recipes and am ALWAYS looking for new things my kids will eat without complaining.
My favorite family cooking traditions
Easter and Christmas breakfasts are my mom's are typically HUGE feasts and we grill a lor in the summer. I also cater an enormous Super Bowl party every year for my hubby.
My cooking triumphs
Won a allergy-free cooking competitions in culinary school by making Chicken Fettucini Alfredo without using any of the top 9 most common allergens. THAT was interesting, but it was tasty. I have, through practice, learned to cook meat near perfectly.
My cooking tragedies
Bread making. Dough that wouldn't stop rising. Loaf that turned out hollow in the middle and raw on the ends. It was gross. Gotta love the local bakery.
Recipe Reviews 2 reviews
Super Moist Pumpkin Bread
This bread was very moist and spiced just right, although I was suprised by the lack of eggs. I used evaporated milk instead of coconut milk and since a can of pumpkin is about a cup and a half, I used half a cup of some crushed pineapple that I had open in the fridge. No point opening another can. I also sub'd pecans for walnuts. All in all, a delicious quickbread.

1 user found this review helpful
Reviewed On: Oct. 25, 2010
Apple Pie II
I used his recipe as a base recipe and tweaked it to make it my own. I used less sugar and added a little lemon juice and some cinnamon. I also used more starch than called for so it wouldn't be runny. Turned out great!

6 users found this review helpful
Reviewed On: Sep. 23, 2010
 
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