ArtsyInGB Profile - Allrecipes.com (16812163)

cook's profile

ArtsyInGB


ArtsyInGB
 
Home Town:
Living In: Green Bay, Wisconsin, USA
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Susuwatari
My Chili Cook Off 2010
About this Cook
Just a creative lady with a knack for unusual yet delicious cooking. I'm known as a "Kitchen Witch" by my beloved boyfriend. Now only if I had some "Kitchen Faeries" to clean up afterward!
My favorite things to cook
I love making things from scratch or "Iron Chef" style with whatever may be in the cabinets and freezer. I enjoy making soup, appetizers, treats and dishes that appeal to the healthy/diabetic crowd.
My favorite family cooking traditions
Mostly Italian/Sicilian fare yet our family specialities are: Chocolate Flourless Cake, Remaki, Souped-up Rice, Greek Chicken, Shepherd's Pie, Zucchini Parmagianna, Marie's Oatmeal Cookies, Tex-Mex Mac, Quiche Lorraine, Chicken Pot Pies, Bourbon Chicken and Beef, Smashed Potatoes, Pan-fried Soft-shell Crab, Broccoli Poppers.
My cooking triumphs
Making Steamed Lobster with Seafood Pesto over angel-hair wheat pasta and Lemon Pepper Vegetables. I also made a small amount of Paper Chicken I replicated that my boyfriend and I ate at a near-by Chinese restaurant in case our close friends didn't like lobster. What an awesome New Year's Eve!
My cooking tragedies
I screwed up Jello. Yes. That's right. 8 hours and it still didn't set. LOL! My boyfriend said it was the Jello's fault. He is my Litmus Test in the kitchen and is definitely a keeper! :D
Recipe Reviews 1 review
Peanut Butter Balls II
I made them just as the recipe directed and they were absolutely decadent. I found an excellent twist. I used brown sugar (1 cup) and three packets of Truvia, then doubled the graham crackers. I then used 1/8 teaspoon of salt to bring out the peanut taste. I recommend putting the graham crackers into a food processor to create a smooth texture. This way it is less sugar. Ghiradelli is perfect. I tried the 60% Cacao and it made the perfect cover. Also, I only dipped the balls half way to save on chocolate. Thanks for the awesome starter recipe, Sharon!

2 users found this review helpful
Reviewed On: Dec. 31, 2010
 
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