mwbabe Profile - (18153696)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Italian, Mediterranean, Gourmet
Hobbies: Boating, Walking, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
My cooking triumphs
I think any cooking triumph is taking a recipie, tweaking and experimenting with it to make it your own and having it turn out fabulous!
My cooking tragedies
It would have to be the pizza dough that would not stop rising. Tried to convert fresh yeast to packaged yeast. Apparently I goofed...the dough rose to a "massive" size and no matter what I did the dough would balloon up. I ended up using it and I gave new meaning to "thick crust" About 4" thick and very yeasty tasting. Needless to say, I've shyed away from anything to do with dough for now.....Any good easy pizza dough recipies would be appreciated!!
Recipe Reviews 4 reviews
Pumpkin Gingerbread
This is probably the easiest recipe ever! Amazing flavour and very moist. I didn't change a thing! After cooling I made a cream cheese icing to top the loaf with. Great recipe; Thanks!

2 users found this review helpful
Reviewed On: Nov. 19, 2011
Sugar Coated Pecans
This is definitely a 10 star recipe for both taste and ease. As per other reviewers I used 2 egg whites, 1tbsp vanilla with 1 tsp water and added extra cinnamon to taste. I put wet ingredients in a large ziplock, added pecans, mushed it up until all pecans were coated and then dumped the dry ingredients in the same bag and tossed it around dishes!! These tasted good out of the oven, but once cooled and the coating had hardened the flavors were amazing. Put these out for Thanksgiving company and were gobbled up. Will buy some decorative jars this Christmas, make a double batch and give these away for little Christmas gifts to friends!! Thanks for the great recipe

5 users found this review helpful
Reviewed On: Oct. 13, 2008
Sauce Rosee
First of all thanks for a fantastic recipe! My husband loves seafood and creamy sauces, so to begin I sautee some fresh shrimp and scallops in a pan just lightly seasoned with salt and pepper. Once those are just done (do not overcook) I remove them from the pan (to be reheated in the sauce). For the sauce, I cut the olive oil in half as per other reviews. When I add the spices in the oil to heat; I have found that the longer you heat them the more flavor your sauce will take on. I heat them for about 5 - 7 minutes (stirring often) before I add anything else. I also add the wine before the tomatoe sauce to give the alcohol a chance to boil out. I also cut the sugar out. I guess this depends on your taste, but I find the sugar makes the sauce too sweet for us. We like spicy/savoury food. Once the cream has been added and starts to heat up I put my shrimps and scallops in the sauce and reheat(only a few minutes). I toss this with Fettucini and I get RAVE reviews all the time!!

74 users found this review helpful
Reviewed On: Aug. 27, 2008

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