Sally'sKitchen Profile - Allrecipes.com (16360203)

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Sally'sKitchen


Sally'sKitchen
 
Home Town: St. Paul, Minnesota, USA
Living In: Chapala, Jalisco, Mexico
Member Since: Sep. 2010
Cooking Level: Intermediate
Cooking Interests: Italian, Southern, Mediterranean, Healthy
Hobbies: Walking, Reading Books, Charity Work
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Sally'sKitchen
About this Cook
My husband and I are retired and live year-round on Lake Chapala in Mexico, which has a beautiful climate all year unlike Minnesota where we used to live.
My favorite things to cook
Comfort Food! Pot roasts, pork chops, bread, chili, meatloaf. But I also love to try new and different recipes.
My favorite family cooking traditions
Stuffed green peppers and cabbage rolls.
My cooking triumphs
Learning how to make bread and working with yeast.
My cooking tragedies
Oh, there are many! Two stand out. When I first married and learning to cook, I made something called popovers (which I had never had)from a Betty Crocker recipe book. They looked like rolls in the picture, but when I cut into one they were all hollow inside so I threw them out. When I told my husband he laughed and said that's they way they were supposed to be! Another surprise was when I cut into a meatloaf and found a big, shiny green fly buried in it. oops.
Recipe Reviews 4 reviews
J.P.'s Big Daddy Biscuits
Yahoo! Thank you John! For anyone who is "biscuit challenged" this is the recipe. I gave up trying to make biscuits years ago but after seeing this recipe, decided to give it another try as my husband loves them. Lo and behold, Eureka, voila, etc. etc.......gorgeous, light, fluffy BIG biscuits. After reading all the reviews, and (a must) reading the article on this site for "Baking Powder Biscuits," I cut the dry ingredients and shortening together in the food processor, as suggested by one reviewer, and then turned that into a bowl and then added the milk. I then let the dough rest in the refrig for a few hours. When patting out the dough, (this is important) make sure it's no less than 1" thick. To cut the biscuits, I found that an empty 16 oz. can with a diameter of 3" was perfect for cutting. Cut straight down and pull straight up, don't twist or turn. This helps to achieve the height. I baked them in my great toaster oven as its temp is spot on. I've made these three times in the last three weeks and the results were perfect every time. Hope this helps some others who've had problems in the past.

13 users found this review helpful
Reviewed On: Mar. 21, 2011
Peppermint Brittle
This is just about the best (and fast) chocolate thingy I've ever made. I just grabbed the half bag of chocolate chips I had and another bag of white ch. chips. I followed another reviewers suggestion and used melted chocolate chips (and then stirred in some chopped almonds) as one layer and spread them in two tin foil pie pans and put those in the freezer while I melted the white chocolate in the micro. I then added some smashed peppermint candies, spread it on top of the dark chocolatre, which had set up and put it in the frig. 30 minutes later, it was ready. When it's hard, cover it with something before you give it a good bang on the counter......dish towel, foil, whatever......otherwise, some pieces may jump out and into your mouth. This is a wonderful year round recipe and the next time, I'll forget the peppermint and use chopped nuts or whatever. Only caution I would give is if you're not familiar with chocolate, just melt it on half power in the micro until they appear to be melting....then see if you can mix them. Don't overmelt. They should still be holding their shape when they're ready to stir and spread.

22 users found this review helpful
Reviewed On: Jan. 2, 2011
Blueberry Cream Muffins
Lovely muffins. I cut the recipe in half with no problem, except I used a full tsp. vanilla instead of halving it and the full 2 cups of blueberries. Six muffins were made according to the recipe, with the exceptions above, and six I added a large dollop of blueberry jam on top before baking, which made for a nice surprise blueberry middle. Yielded 12 very large muffins. Oh, and I had to bake them for a full 26 minutes, but that was probably because I filled the paper cups right to the top. I'm going to try this recipe again for a holiday bake sale using cranberries and nuts. All-in-all, an easy and adaptable recipe.

2 users found this review helpful
Reviewed On: Oct. 23, 2010
 
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