NainInCandia
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: College Park, Maryland, USA
Living In: Candia, New Hampshire, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Reading Books
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Blueberry Cream Muffins
Blueberry Cream Muffins
Blueberry Cream Muffins
Thai Shrimp and Cabbage
Thai Shrimp and Cabbage
  
Thai Shrimp and Cabbage
About this Cook
I am a RN who loves to cook and bake on my days off. I love to use fresh herbs and vegetables from my garden if they are in season. Enjoy sharing some of my concoctions with my coworkers, friends and family.
My favorite things to cook
Fresh ingrediants with a mediterranean flair. Love to make pizza's and homemade bread. Experiment with vegetarian dishes.
My favorite family cooking traditions
Making fresh pasta and cookies with my children when they were young. Now I look forward to sharing with some grandchildren the same traditions.
My cooking triumphs
Buffets that I prepared for my son's high school graduations. Not overcooking fried calamari. Able to adapt any recipe to our taste and try to make it healthier.
My cooking tragedies
When I was only 8 yrs old I made my first cake and put the icing in the cake before it was baked.
Recipe Reviews 143 reviews
Mexican Bean Salad
Great flavors and healthy. I didn't add the cilantro as am not a big fan of cilantro. Would make again.

1 user found this review helpful
Reviewed On: May 7, 2012
Asparagus and Mushroom Quiche
This was delish. I did make a few changes. I only had sliced button mushrooms,added several more pieces of bacon,did not use the egg white wash but did pre bake the pie shell,used shredded swiss cheese with the feta, and added an additional egg as mine were of medium size. I did add some thyme for additional flavor. Good for snack or a meal!

1 user found this review helpful
Reviewed On: Apr. 11, 2012
Stuffed Green Peppers I
These were delish. I used brown rice as that is what we keep on hand. Brown rice does take a bit longer to cook so I did precook the rice in the same large pan for approx 15 mins until the liquid ( 1 cup h20-1/2 cup rice) was absorbed than I put the onions and the ground turkey ( another change) in the same pan to cook. Added the tomatoes and other ingrediants,stuffed the peppers and placed the whole pan in the oven. I am always figuring how to use less pots and pans. All the ingrediants including the peppers were cooked perfectly and the taste called for seconds.

3 users found this review helpful
Reviewed On: Apr. 2, 2012
 
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