Ginger C. Profile - Allrecipes.com (18190203)

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Ginger C.


Ginger C.
 
Home Town: Red Bank, New Jersey, USA
Living In: Windermere, Florida, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
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About this Cook
I have just become an emptynester and have found that I really enjoy cooking again. So easy to cook for two and have leftovers to enjoy another day. No one complaining that they don't like what we are having (hubby better not complain...) Love them and I miss the kids - but life is a little less complicated with them away. One out of college and supporting herself, the other finishing up his junior year at UVA. We love to travel, love trying new foods.
My favorite things to cook
I love to bake, but am trying to do less of it. There really aren't too many things that I don't like. Anything the kids weren't sure about growing up, we fondly named "mommy slop" - usually something in a sauce.
My favorite family cooking traditions
Threatening to cook fish sticks when I wanted to go out to dinner. Finding recipes that everyone liked that we could add to our "mommy slop" repetoire.
My cooking triumphs
My husband loves key lime pie and I finally have a recipe that he considers the best. My creme de menthe brownies are always requested at pot lucks and by the family.
My cooking tragedies
The first time I made brownies the recipe said mix by hand....( now I was only about 6 years old) my mom came in to find me elbow deep in eggs and chocolate.
Recipe Reviews 28 reviews
Fudge
I know the purists would say that this is not real fudge, but it the next best thing to really good fudge ( and admit it there is some really rotten fudge out there! I also did 2 cups milk chocolate and 1 cup semi-sweet chips (ghirardelli) this seemed to work for our tastes. I also added a teaspoon of vanilla at the end just before pouring in in the lined (release foil) pan. Smooth and delicious. Quick, easy, hard to mess up- now that a good recipe!

0 users found this review helpful
Reviewed On: Jun. 3, 2014
Fra Diavolo Sauce With Pasta
Very Tasty. I used a can of whole plum tomatoes that I had partially pureed, and a can of petite chopped tomatoes, also red wine and oregano. Served over pasta with thinly sliced parmesan.

1 user found this review helpful
Reviewed On: Mar. 18, 2012
Chicken Breasts with Balsamic Vinegar and Garlic
We enjoyed this and will make again, but probably not 5 stars, great that I had everything in the pantry, and I served it with long grain and wild rice and peas. It truly was a last minute "what am I going to make for dinner?" - quick go to Allrecipes (it was in my recipe box) and 30 minutes later it was ready. I did not use the flour, and did use the whole can of broth. I only used two chicken breasts, so we had plenty of sauce and mushrooms. Next time, I think I will stir in some sliced sweet onion with the mushrooms - it should caramelize nicely and add some more flavor to the sauce, for us that make give it the extra star.

3 users found this review helpful
Reviewed On: Sep. 3, 2011
 
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