KieshaMessina Profile - (18262278)

cook's profile


Home Town: Ardmore, Oklahoma, USA
Living In: Dallas, Texas, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
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Wario and Princess Toadstool-Halloween 05
About this Cook
Bellydancin' Domestic Diva. Married October 14, 2006, and LOVING being a wife!
My favorite things to cook
Southern Italian cuisine, french provencial cooking, and being in Texas, I LOVE Mexican food!
My favorite family cooking traditions
We did a feast of the 7 fishes for the first time ever, was lots of fun!
My cooking triumphs
I went from burning water at the age of 19 to being a pretty darned good cook. Recently started baking and am doing GREAT.
My cooking tragedies
I made Madeleines recently. I've made this recipe lots...I have it down to a science. First, I filled my pan without remembering to but in the browned butter. Scraped it all out, made a HUGE mess, added butter. Put into pans. Then I realised I forgot to fold in flour. )*@#)!!! I should have called it quits there, I really should have. But I was having Sunday dinner, and despite the other 2 desserts I had made, I was DETERMINED to have Madeleines as well. So I scraped it out again, and added flour. But all the overmixed, a proportions being off lead to a really flat, chewy cookie, not the darling puffs of goodness I have come to love. Lesson learned, when you have 10 people in your kitch, and are putting the finishing touches on other food items, DO NOT make something that requires multiple steps with a waiting period in between. Us ADD people will forget where we are at in the recipe. I have since made them again, SUCCESSFULLY, thank you very much.
Recipe Reviews 19 reviews
Southern French Dressing
This is delicious and soooo easy! I toss all ingredients in a screw top jar, just shake to mix. None of that bowl and mixer business. My hubbie requests this by saying 'I'd like to eat more salad'. I cut WAY back on the sugar (3.5 Tblsp) and onion (4-5 Tblsp), and reduced the oil to 1/4C. Didn't have horseradish, so I used cayenne (to taste), and I really like garlic, so I used 1.5 teaspoon of minced. And LOTS of fresh ground pepper. I think I could probably use even less oil to make it healthier. Thanks a lot for the recipe, it is a winner at our house!

7 users found this review helpful
Reviewed On: Sep. 10, 2008
Coconut Custard Pie II
I was kind of leery of this recipe. Especially since I couldn't find my other 9" pie plate and had to use the 12". I snuck a small piece out (before adding the topping) and thought 'Meh'. But the topping totally makes this yummy! It's crunchy and sweet, smells heavenly, and everyone at our shindig loved it. This was really simple to put together. There's not much call at our home for coconut anything, but it's something I can take to parties with confidence. Thanks!

1 user found this review helpful
Reviewed On: Sep. 7, 2008
Pie Crust IV
I used 1/2 butter, 1/2 shortening, and a few teaspoons of sugar and let me tell you, this is MUCH better than the last recipe I used. I followed other suggestions to add ice water a tablespoon at a time and it came together really nice, and rolled well after refrigeration. It makes *just* enough dough for one double crust pie. To make it work with two single crust pies I had to roll it really thin. I will definitely make this again, just maybe quadruple it. ;)

7 users found this review helpful
Reviewed On: Sep. 7, 2008

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