succulentfare Profile - (16684928)

cook's profile


Home Town: Kansas, USA
Living In: Kansas, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
Now is a transitional phase in my life. I'm rolling along slowly ahead, not parked but not on the gas - just going with the momentum and trying to steer. I cook for my 3 kids and my parents nearly every day and am ever attempting to expand my horizon.
My favorite things to cook
Using my own personal recipes, I love making lasagna, spaghetti, baked potato soup, and many other dishes I add my personal flair too. I use my grandma, mom's and dad's tried and true recipes for baking cookies, breads, rolls, etc. and making hearty breakfasts and countless other delights. For Christmas, I fill bakery boxes with assortments of cookies, pies, fresh-baked herbed bread and other such goodies. My Thanksgiving specialties are a fantastic Sandra Lee turkey, pecan tartlets and roasted brussel sprouts. Everyone loves my pasta salad and Jell-o flag cake at the 4th of July.
My favorite family cooking traditions
Growing up, we often had taco or enchilada bakes, chili or spaghetti feeds, breakfast for dinner, authentic Chinese (NOT American Chinese) meals and BBQs. For Christmas and Resurrection Sunday we had the traditional ham dinner and for Thanksgiving and Independence Day, a huge family reunion and giant potluck meal.
Recipe Reviews 5 reviews
Pizza Dough I
This pizza dough turned out thin for me because I mixed in the oil a bit late, but still everyone in my family enjoyed it. I always prefer though to add some dried basil, oregano and thyme or some Mrs. Dash Basil and Garlic and some garlic powder to the dry ingredients, for an extra measure of flavor. I don't have a large pizza pan, so divided this recipe in two and made 2, 12 in. pizzas.

1 user found this review helpful
Reviewed On: Oct. 28, 2010
Mango Chutney
This was wonderful except that the quantity was way too much for my needs and when I scaled it down, there was far too little fluid to cook in so I had to add more liquid several times to keep it going and adjust temperatures drastically to keep it from burning. The flavors and aroma were well worth the trouble though.

4 users found this review helpful
Reviewed On: Oct. 23, 2010
Steve's Chicken Korma
I cooked this per recipe directions except I eliminated the tomatoes as someone suggested and substituted coconut milk for the heavy cream and yogurt. Also instead of ground almonds, I used chopped. It's absolutely awesome! I paired it with rice pilau and mango chutney, and the marriage of the three is purely divine! A feast for the tongue and belly, an aroma parade and a taste carnival. The flavors are out of this world. This is my first time cooking and eating Indian curry and I will definitely do it again.

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

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