Heaven Profile - Allrecipes.com (16558229)

cook's profile


Home Town: Mcallen, Texas, USA
Living In: Albuquerque, New Mexico, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Biking, Walking, Painting/Drawing, Wine Tasting, Charity Work
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At the Coffehouse
About this Cook
My cooking is strongly influenced by the places I've lived: Texas, Florida and New Mexico. I'm a budgetarian and usually make only one or two meat dishes a week.
My favorite things to cook
Cuban, Korean, and New Mexican and Spanish/Mediterranean dishes.
My favorite family cooking traditions
I grew up on cast iron cooking. My late grandmother had a German-style vegetable garden at her house in the Ozarks. I've inherited a passion for canning home grown vegetables from her. I'm new to canning, and live in an apartment so I don't grow my vegetables -but I do jump on a chance to take a bulk of fruits and vegetables off of someone elses hands and experiment with recipes.
My cooking triumphs
Angel food cake (and most things involving whipped egg whites) were once tricky for me. I was also elated once I mastered hollandaise sauce and fruit curds.
My cooking tragedies
The first lasagna I made for my husband when we first got married. (It consisted of lasagna noodles, ground beef, Ragu pasta sauce and Velveeta). That's the only dish Hubby ever told me to not make again.
Recipe Reviews 4 reviews
Slow Cooker Chicken Taco Soup
Great recipe! I obtained a full bag of eclectic chip crumbs after a church social and stumbled upon the recipe. Sine I live in New Mexico I used some freshly roasted green chile I had on hand instead of the diced tomato with green chile, and I used a bag of frozen corn instead of canned corn. I also used only one large chicken breast. (Since we try to keep our grocery budget under 50 every week). It came out as a nice hearty soup with plenty of chicken. This is my new go-to recipe whenever I have chip crumbs.

2 users found this review helpful
Reviewed On: Nov. 1, 2011
Indian Pudding
I liked the flavor, but the texture was difficult to master. I would bring the 4 cups of milk to a slow boil, add the cornmeal, molasses and salt; then omit the last two cups of cold milk. (I would pour the hot mixture directly into a baking dish). I ended up adding home-made applesauce to the final mixture to get the consistency I wanted.

7 users found this review helpful
Reviewed On: Feb. 7, 2011
Slow-Cooker Posole
Delicious and easy!

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

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