Deb Cusick Profile - Allrecipes.com (18336329)

cook's profile

Deb Cusick


Deb Cusick
 
Home Town: Wethersfield, Connecticut, USA
Living In: Reno, Nevada, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Indian, Middle Eastern, Mediterranean
Hobbies: Knitting, Gardening, Camping, Walking
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About this Cook
My main work is knitting but when I'm not doing that I enjoy cooking for a hungry crowd.
My favorite things to cook
I LOVE making breads. I hope to take a breadmaking class at a local cooking school in the near future.
My favorite family cooking traditions
When I was attending engineering college, I would have the family save the little scraps of leftover meats and put them in a milk carton in the freezer. At the end of the month, I'd stick all the meats in a crock pot and make a pot of chili to bring to the student lounge. They must have been hungry 'cause I still don't make a great chili!
My cooking triumphs
Friends have asked if they could buy the food and have me cook for them becasue they preferred my cooking to restaurant cooking!
My cooking tragedies
Corn Dogs -- I "learned" how to make corn dogs and tried to make them at my home. The corn batter was tough and so dense that when I went to feed it to the ducks, it sank to the bottom of the pond!
Recipe Reviews 6 reviews
Chef John's Chimichurri Sauce
Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, and minces garlic. Now pack the fresh herbs carefully into the jar. Put the rubber ring, blender blades, and screw base onto the top of the jar. Tighten securely. Blend according to instructions. Remove the blender blade assembly and cover with a regular canning jar lid and band. Refrigerate until ready to use.

2 users found this review helpful
Reviewed On: Dec. 9, 2014
Homesteader Cornbread
Truly fool-proof recipe! I didn't have the proper cornmeal so I used polenta. I didn't have the proper white flour so I used unbleached flour. Didn't have granulated white sugar either. I had to use brown sugar and I only had 1/4 cup of that. I did have salt and reasonably good baking powder and good eggs. I even had to make up powdered milk! Soaking the polenta worked great. Thanks for the note Willowsmom. I blended all the liquid items (milk,oil and eggs) and let it sit for 15 minutes. I beat the batter again before adding the baking powder, salt and flour. By then the oven was hot (which aided the baking powder). It came out great! It absorbs butter very well. Was great with chili. Thanks!

0 users found this review helpful
Reviewed On: Dec. 8, 2014
Mediterranean Breakfast Quinoa
Be sure to use yellow quinoa. I used red quinoa (quinoa with the hull) and it took a lot more liquid and about a half hour more time to get a nicely cooked cereal. The fruit and spice amounts needed to be increased slightly as well but that can be done at the table.

5 users found this review helpful
Reviewed On: Apr. 29, 2012
 
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