MUTHERMCREE Profile - Allrecipes.com (18314949)

cook's profile

MUTHERMCREE


MUTHERMCREE
 
Home Town: Baldwin, Maine, USA
Living In: Bath, Maine, USA
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Knitting, Hiking/Camping, Camping, Walking, Photography, Reading Books, Music
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myself
About this Cook
I'm a stay-at-home-mother of 2 little boys and I love cooking for them. I find myself turning on my stove at least 3 times a day to cook something yummy. My favorite dishes are the ones that I have to work the hardest at - Risotto, Potstickers, Curry, and other elaborate meals. I also love cooking healthy food by trying to use only organic ingredients.
My favorite things to cook
I love cooking Risotto. There's something so satisfying about the long, drawn out process and the perfect matching of flavors.
My favorite family cooking traditions
Every Christmas, my mother and I buy pounds of chocolate at a local candy factory and we melt it down and make delicious cream filled and solid chocolates for the whole family.
Recipe Reviews 14 reviews
Eggplant and Pepper Parmesan Sandwiches
The first time I made this, I followed the recipe exactly. Then I made it again (because it was so good) and I omitted the Parmesan cheese and added baby spinach, then I put it all on focaccia and baked it at 300 for 5 minutes to warm it up. Yummy! My new favorite sandwich.

2 users found this review helpful
Reviewed On: Jul. 2, 2008
Baked Shells in Sauce
This is an excellent starter recipe! I doubled the pasta & sauce and used veggie mozz. cheese. I also had about 1/3 cup of sliced onions in the fridge, so caramelized those, then set them aside and cooked the diced mushrooms & about 1/4 cup of diced carrots in the same pan with a tablespoon of water and a tablespoon of butter. I mixed the tofu, onions, carrots and mushrooms together. I took other suggestions and layered the dish, topping it with nutritional yeast and throwing in chopped basil throughout. Absolutely delicious!

0 users found this review helpful
Reviewed On: Jun. 4, 2008
Lentil and Green Collard Soup
This was yummy! Made it tonight for dinner and we gobbled up a couple of bowls. I cooked the onions & garlic together for about 5 minutes, then threw in the spices and cooked for another minute, then added the lentils and followed the rest of the recipe. Was great served with a light salad and some crusty bread. Will definitely make this again.

30 users found this review helpful
Reviewed On: Apr. 29, 2008
 
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