TAMMYMCGANN Profile - Allrecipes.com (18073936)

cook's profile


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Member Since: Oct. 2004
Cooking Level: Intermediate
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About this Cook
Because of food intolerances that my son and I have, I need to cook and bake foods that are gluten-free, dairy-free, soy-free, and corn-free. However, I do use cornstarch as long as it's made from non-GMO corn. This has been both fun and frustrating for me, but I've discovered some new foods along the way and there's really only a few foods for which I still haven't found comparable replacements.
My favorite things to cook
I'm not a big fan of cooking. I prefer baking.
My favorite family cooking traditions
Our family traditions revolve more around ordering pizza and soda, but I grew up making chocolate chip cookies at least once a week. In fact, my mom punished me one night by forcing me to make chocolate chip cookies. I wasn't sent to my room, I wasn't grounded. I had to make cookies.
My cooking triumphs
Every time I make something for guests and they can't tell that it's missing white flour or dairy, I'm thrilled.
My cooking tragedies
I cannot fry chicken to save my life. Every time I make it, it's black on the outside and pink on the inside. Aaaaand the house is filled with smoke. Disaster!
Recipe Reviews 13 reviews
Butternut Squash Risotto
This was really good. I only used 3 cups of stock and that seemed to be more than enough.

1 user found this review helpful
Reviewed On: Oct. 8, 2011
Butternut Squash Pizzas with Rosemary
Surprisingly good! I added way more Parmesan than the 2TBSP called for and I added it before I put it back in the oven for 10 mins. I used a sprinkling of dried rosemary. I only gave it 4 stars because I believe this would taste a million times better if you used a pizza "crust" made of phyllo dough instead. I'll try it that way next time.

1 user found this review helpful
Reviewed On: Oct. 8, 2011
Barbecued Beef
We absolutely loved the sauce. I didn't find it to be too thin, possibly because I didn't use a slow cooker. I cooked it in a dutch oven on the stovetop over low heat for about 6 hours. I'm giving this five stars because it is a good recipe, but this would taste waaaaaaay better if you used the recipe for pork instead of beef. I'll definitely keep this recipe for the sauce, but I'll only use it to cook pork.

0 users found this review helpful
Reviewed On: Feb. 28, 2010

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