Cheryl Profile - (18226840)

cook's profile


Home Town: Massachusetts, USA
Living In: Florida, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Biking, Fishing, Reading Books, Music, Charity Work
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Recipe Reviews 11 reviews
Butternut Pound Cake
Purchased butternut extract from King Arthur Flour on line, and it's delicious. This cake has the finest texture I've ever seen. I baked it Dec. 2010, and am just finishing up the last of it after having been frozen that long. The texture and taste are better than ever (vacuum sealed, which may have helped). Butterscotch Ice Cream Topping from this site pairs beautifully.

8 users found this review helpful
Reviewed On: Sep. 14, 2011
Easy Paella
To get very moist rice, saute the finely diced onions until very translucent, approximately 15-20 mins., then proceed with Step 2. Approximately 13 minutes into rice cooking time, nestle shrimp and any shellfish desired in the rice; cover, and let steam until shrimp are opaque and shellfish open. Rice will come out perfectly moist with a bit of liquid remaining on bottom. Chorizo is available fresh (in meat case of most supermarkets) and dried (like pepperoni) and is blister packaged and found hanging where dried jerky is found. Use the latter as it's fully cured and requires only a couple of minutes to heat.

17 users found this review helpful
Reviewed On: May 10, 2010
Greek Pasta Salad I
Broiling the pepper 'warms' the salad's flavor for winter use. Once pepper is charred and softened, enclose in a paper bag for easy peeling. Used already pitted Kalamata olives and fresh basil with the addition of onion powder. Combined white wine vinegar with balsamic plus a tad more sugar. This salad is superlative as it's totally customizable.

2 users found this review helpful
Reviewed On: Mar. 20, 2010

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