Shelly Profile - (183308046)

cook's profile


Home Town:
Living In: Maryland, USA
Member Since: Mar. 2014
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Vegetarian, Dessert
Hobbies: Gardening, Hiking/Camping, Fishing, Reading Books, Genealogy
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About this Cook
I come from a rather diverse background which has given me the opportunity to try and love many kinds of food. Anything from Korean or Mexican, or plain old American comfort foods.
My favorite things to cook
I love to experiment and really enjoy coming up with new things to make in my crock pot. But my favorite thing to do is to try making ethic foods. Lately I have been on a Korean food kick. My latest success was Yukgaejang. Often I am the receiver of new recipe books - such as my new Pie Recipes of which I have already made several.
My favorite family cooking traditions
A favorite family cooking tradition back home for us is making homemade salsa. My father is Hispanic and we were raised believing that some recipes are a family event. Often we have 5 to 8 of us in the kitchen (family and friends) cutting and chopping the onion, chilies, cilantro, lemons and everything else that we put in our salsa. Usually we make enough to fill two giant stock pots and we jar it to give to neighbors and family. Its truly one of my best memories growing up. We still do it once a year when I get a chance to go home.
My cooking triumphs
1. From scratch Boston Cream Pie 2. An amazing Banana Brickle Pie 3. My Mother's famous Spinach and Artichoke Dip 4. My crockpot French Dips 5. Korean dishes - Bibimbap and Yukgaejang
My cooking tragedies
The very first time I made my Boston Cream Pie, I had made it to take to work. It was the most beautiful thing, with glossy chocolate and a strawberry decoration on top. The pie took nearly four hours to make. As I was carrying it down the stairs outside my apartment, I stepped on a piece of ice (it was winter) and went tumbling down - cake and all. I was rather bruised but more importantly the cake was completely destroyed. To make matters worse - as I was lying at the bottom of the stairs I got a phone call from work saying work was cancelled due to weather! My friends still tease me.
Recipe Reviews 1 review
Baked Zucchini Chips
These were really good. I gave it a 4-star because my recipe varied a bit. I used Italian Seasoned bread crumbs and I added a little salt, pepper and garlic powder to punch it up a bit. I also used Egg Beaters instead of egg white because that's what I had on hand. I probably doubled the parmesan to 4 tbsp. and I used fresh graded. I baked each side for approximately 8 minutes and they turned out wonderfully crispy. Loved them. I served as a side dish with lasagna instead of garlic bread.

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Reviewed On: Mar. 24, 2014

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