Terry S. Profile - Allrecipes.com (18142805)

cook's profile

Terry S.


Terry S.
 
Home Town: Durham, North Carolina, USA
Member Since: Aug. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Southern, Middle Eastern, Gourmet
Hobbies: Knitting, Sewing, Gardening, Walking, Painting/Drawing
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About this Cook
Born in CA, 15 yrs. in NOLA and a few in TN. Married for 26 yrs. to a wonderful Tom. My cooking absolutely runs the gamut. In 1991 I suffered cancer under the tongue. Major surgeries. No tongue now, but I still love to eat and cook.
My favorite things to cook
Stir frys, chicken enchiladas, chocolate bavarian cream, flammenkuchen, homemade breads.
My cooking triumphs
While at my MIL's house in July, Tom's cousin was having a huge birthday celebration party. I asked the cousin, David, what he would like. "A Black Forest Cherry Cake." So, without any cookbook, I made one of my most spectacular versions of it ever. In July. A winner.
My cooking tragedies
When I was 12, I made my first Danish Pastry. I filled up the sink with warm water to let the pan set over it to aid in the rising. Well, upon removing, the beautifully ringed and sliced apple-filled pastry slipped into the sink. It WAS saved though! That was about 40 yrs. ago. But, just last night, I was trying to add some freshly ground black pepper into the braised cabbage/onion/potato/caraway/bacon/ apple dish; the WHOLE bottle of peppercorns fell into the skillet.
Recipe Reviews 4 reviews
Egg Drop Soup (Better than Restaurant Quality!)
This is a decent soup. I always use 1 can of chicken broth (14.5 oz.) to one egg and 1 tbsp.+ cornstarch (for a preferred thicker version). As at my favorite restaurant, I add a few pieces of frozen cubed carrot for some color.

6 users found this review helpful
Reviewed On: Jul. 20, 2012
Authentic Thousand Island Dressing
This is absolutely delicious. I simply mix it up in a 1 qt. jar; I add enough catsup (for color) to the top.

3 users found this review helpful
Reviewed On: May 24, 2012
World's Best Lasagna
I have made this twice in a month. The first time was with 1.5 lbs. ground beef; the second time was as per the recipe -- Italian sausage + ground beef. It may have been the sausage, but the ground beef ONLY version was the far superior one. (I sneaked some pre-boiled zucchini slices in!) Fennel imparts that true Italian flavor. This freezes very well.

3 users found this review helpful
Reviewed On: Aug. 4, 2010
 
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