IMVINTAGE Profile - Allrecipes.com (18394608)

cook's profile

IMVINTAGE


IMVINTAGE
 
Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Needlepoint, Gardening, Walking, Reading Books, Wine Tasting
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Awesome Grilled Cheese Sandwiches
Rachel's Tomato Basil Soup
Salmon with Brown Sugar and Bourbon Glaze
Basil Pork Chops
Beef Bacon Rolls
About this Cook
I am a wife, mother (both the 2legged variety & the 4legged) & grandmother who really enjoys feeding her family. All of my kids are now out of the nest though (yipppeeee!!!! I like them so much more when they don't live w/ me LOL) so I really should invest in some of the gladware stock...I buy a lot of it! I read on another cook's profile, her guidelines for stars given & thought it was helpful so here's mine...I give 5 stars to those dishes that hours later, (even days) I just can't stop thinking about how good they were; 4 stars to those that were pretty dang good but not excellent (or those dishes that were excellent w/ major modifications but not as written); 3 stars to the OK but won't make again (I have so many excellent recipes I don't repeat just OK ones); and so on. I am a member at a wonderful forum w/ other allrecipes members. We share tips, recipes, menus & life stories. If you are interested in hanging out w/ us, give me a shout ... imvintage@myway.com
My favorite things to cook
I specialize in down home cooking w/ a gourmet twist & I am particularly good at pairing complimentary dishes together. I love trying out new recipes & allrecipes is invaluable for that because of all the reviews. I get to learn from all of y'alls mistakes! ;o) I love soups & have them frequently (w/ a salad they are perfect warm weather dishes & w/ "fresh out of the oven" breads, they are the perfect cold weather dish). I like to bake & am just trying my hand at breads. I use a lot of wine in my cooking...it always adds such depth. I like to eat well but I am also concerned about my weight so I try to balance it all out. I almost always use lower fat ingredients (half & half for heavy cream, neufatchel for cream cheese, lower fat mayo, etc) & I am usually very pleased w/ the result.
My favorite family cooking traditions
I most enjoy cooking w/ my grandsons but my husband runs a pretty close second. He & I usually spend Saturday nights w/ a glass of wine & a new recipe. We work very well together & our dinner guests are always joking that we need to be the hosts of a show on foodnetwork. Maybe someday!
My cooking triumphs
I have been making meringues since I was 10 years old & never had any problems w/ them. I made my first homemade pecan pie @ 11 & it was pretty good. In all honesty, I have made so many wonderful dishes that there are way too many to remember, much less list.
My cooking tragedies
I have always had a tendency to overcook my meats...it is probably my greatest failing as a cook. But luckily I have pretty much overcome it.
Recipe Reviews 703 reviews
Rachel's Tomato Basil Soup
I doubled the basil & I used organic crushed tomatoes that were a little bitter so I added a tsp of sugar. I also cut the butter back some & I used half & half for the cream. I think the soup needs the richness the cream adds though so next time I will just decrease the amount some. Not my favorite tomato soup recipe but it was super-easy & almost as good as my favorite. I served it w/ grilled swiss sandwiches on WW. Thanks for the recipe, CaraMommy!

15 users found this review helpful
Reviewed On: Sep. 24, 2007
Salmon with Brown Sugar and Bourbon Glaze
The only change I made to the recipe was to soak my salmon in milk first to help counteract that fishy flavor. I was hoping that the bourbon would make "saucier" caramel but it all evaporated off & the caramel was indeed, caramel. I made extra to use as a topping & as soon as it hit the plate it solidified into a pretty tasty, chewy morsel of caramel. But who wants to peel caramel off their plate? LOL The flavor was great paired w/ the salmon though so next time, I'll add the bourbon later so that it doesn't all cook off. I paired this w/ brown rice cooked in wine & chicken broth & a salad w/ rice pudding for dessert. Thansk for a nice recipe Debbie F...we enjoyed it.

71 users found this review helpful
Reviewed On: Sep. 24, 2007
New England Clam Chowder I
I used two 6 & 1/2 oz cans of clams & reserved the juice from both...using clam juice & a very rich, homemade chicken broth instead of water. I used Old Bay instead of salt & since I used baby yukons, I just scrubbed them really well instead of peeling them. I also gave them a light mash before adding the half & half. That helps thicken up the soup w/out adding flour or cornstarch. I was out of half & half so I used half heavy cream & half 2% organic milk. Served it w/ garlic breadsticks...yum yum!

54 users found this review helpful
Reviewed On: Sep. 24, 2007
 
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