Melodylane Profile - (1626269)

cook's profile


Home Town:
Living In: Lambertville, New Jersey, USA
Member Since: Jan. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
Hobbies: Gardening, Wine Tasting
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My son
About this Cook
I love to cook and thats about it.
My favorite things to cook
Something new and whatever my family and friends like.
My favorite family cooking traditions
My mother and grandmother were great cooks and I have their handwritten recipes to go to.
Recipe Reviews 13 reviews
Sriracha Cheese Bread
This bread was awesome!! I used my bread machine (mine is wet first then dry). I proofed my yeast 10 min. I warmed my milk, hot sauce and a TB butter a tad. I accidently added the butter into the bread the first time and it worked out really well. I add both to machine, then add beaten egg. Flour mixture added on top. I also only used all bread flour as that was all I had. I did a full cycle, adding cheese when it beeped. The texture was amazing with just a hint of heat. I had some leftover meatloaf, and cut a thin slice and made a meatloaf and grilled cheese sandwich with a side of sriracha ketchup dipping sauce. Heaven. Thanks so much for a great recipe!

1 user found this review helpful
Reviewed On: Jan. 15, 2014
Quick Pickled Jalapeno Rings
Wow, these are so good and so easy! I easily doubled the number of jalapeƱos to the pickling solution. I also like mine a little softer, so I cooked them few a minutes. Also I have made these many times and have found that if I remove a lot of the seeds before pickling them, it really reduces the heat. I slice them whole, the rinse and rinse to get the seeds out. (Coughing the whole time) :) They last a long time in the fridge too, months. But mine seem to disappear too fast!

0 users found this review helpful
Reviewed On: Aug. 14, 2012
Green Tomato Relish
My tomato plants starting dying early this year, so I picked the green ones off and decided to made this. This stuff is awesome! I made as directed, except reducing sugar to 3 1/2 cups and adding 3 jalpeno peppers. Next time I might use 4 cups sugar. I also did not drain for 1 hour. I lined a strainer with cheese cloth and just squeezed and squeezed and dumped into my pot and added my ingredients. Just the right amount of liquid. I got 12 pint jars. The best relish I have ever made. I can't wait to make more.

1 user found this review helpful
Reviewed On: Aug. 2, 2012
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