carolcooks Profile - (16186077)

cook's profile


Home Town: Tennessee, USA
Living In:
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Walking, Music
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About this Cook
I absolutely love to cook, read cookbooks like some people read novels and try out new recipes.
My favorite things to cook
My favorite things to cook are Italian dishes, Mexican dishes and desserts.
My favorite family cooking traditions
My mom makes the most incredible turkey and dressing for Thanksgiving and I am carrying on her tradition. She never uses a recipe. The key is the from scratch cornbread.
My cooking triumphs
My father-in-law actually asks for my dressing instead of my mother-in-law's! LOL
My cooking tragedies
I have never mastered yeast bread... . Yet!
Recipe Reviews 6 reviews
Cinnamon Raisin Bread I
I have not had very much success baking yeast bread in the past but decided to try this recipe when my son was home from college for the weekend. It went together quickly and rose up just like it was supposed to. I had high hopes. When I took it out of the oven I glazed it with a cream cheese glaze from this site. The bread smelled amazing and the first slices were pretty good, just not excellent. It was so dry as to be almost inedible by the second day. I had wrapped it in plastic wrap and then a freezer zip lock bag. I paid attention and followed the directions as closely as possible. I'm hoping someone who is a better baker than I am will tell me what I did wrong. Now I have 2 loaves of dry bread. I think I will use the leftovers for a cinnamon raisin bread pudding.

1 user found this review helpful
Reviewed On: Oct. 17, 2011
Cheeseburger Soup II
When I tasted this, the soup seemed to be missing something. I added about 1 cup of shredded sharp cheddar cheese, 1/2 tsp. dry mustard and 1 tsp. garlic powder. All in all, much better than a recipe I had and lost. It used cheddar cheese soup as the base.

2 users found this review helpful
Reviewed On: Oct. 6, 2011
Microwave Potato Chips
This recipe is so simple I thought the resulting chips couldn't possibly be good. I was wrong! They are really quite tasty. Especially if you season according to what your craving of the moment happens to be. Today, mine was kosher salt and cracked black pepper. The only trick is to not nuke them too long at one time. I did mine for 2 minutes to begin with followed by several 30 second intervals. Then I just left them on the parchment paper until they were completely dried and cool. Yum! Even my tiny (read petite 22 year old health nut) daughter couldn't stop eating them! Simply delightful.

3 users found this review helpful
Reviewed On: Aug. 6, 2011

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