mountainbeauty Profile - (18295881)

cook's profile


Home Town: Green Bay, Wisconsin, USA
Living In: Clyde, North Carolina, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
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About this Cook
I am a "dabler" of all things creative. I love to paint designs on glass items for a gallery. I like to crochet; make rag rugs; make my own curtains, table runners. I sew when the mood strikes. I love to find new recipes to cook. I play with polymer clay. I love to make things for our home. We grow veggies, and I freeze as much as I can. We pick fresh fruits (blueberries,blackberries,apples,pears) from our local area. I love to learn new things.
My favorite things to cook
Oh, dear, I just love all those foods that I shouldn't have! Mexican dishes; potstickers; pizzas; sweets! I am trying to learn more healthy dishes. I love to browse for all the latest ideas. I love to make home-made soups, especially after having turkey, or roasted chicken, or beef roast. My soups are really wholesome and filling.
My favorite family cooking traditions
Well, my husband and I live alone now, so, I look back at when I grew up for my favorite family cooking traditions. I learned to make soups from my mother. My grandmother used to make egg noodles from scratch. I remember watching her expert hands manipulate the dough; rolling it out so thin and perfect; slicing strips with a big knife. My mother was an excellant cook, too. I enjoyed watching her in the kitchen. No matter what she made, it was interesting to observe the process.
My cooking triumphs
My soups are good, and always well received. That makes me feel good. Turkey chili has become a staple for us. I love to create new versions of the chili. The success of the basic recipe, makes me want to experiment with different additions: sometimes adding onion, or celery to the soup changes the overall taste. Adding tomato soup or V-8 is another change-up that I like to use. A really nice version is to add chicken broth and three kinds of beans. It really is fun to experiment.
My cooking tragedies
I prefer not to remember my failures. I figure any attempt I make is a learning experience for next time, even if it's not quite right the first time.
Recipe Reviews 6 reviews
Baked BBQ Baby Back Ribs
Wonderful! I have never been so proud of my ribs! This is my ONLY rib recipe from now on.

0 users found this review helpful
Reviewed On: Jun. 6, 2014
Very Easy Shrimp Dip
The idea is wonderful. I just didn't have enough cream cheese. We had only 2/3's of a block left after having bagels. I used what I had, and added some sour cream to make it stretch. Got a little runny with the sour cream. I discovered it is really good as a spread on rye toast. Thanks!

2 users found this review helpful
Reviewed On: Jan. 3, 2009
White Bean Dip with Pine Nuts
We are garlic wimps! The two cloves that I put into the dip, were over-whelming. I had to do something to mellow it out. I baked the dip in the oven for about 45 minutes. It helped some. Then I added some parmesan cheese to it. We ate it all! My husband complained about the garlic burping back on him, but I was fine. Love how easy it was to make, though. Maybe garlic wimps like us, need to just use garlic salt instead?? Thanks.

15 users found this review helpful
Reviewed On: Jan. 3, 2009
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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