beth Profile - (1842366)

cook's profile


Home Town: Tonganoxie, Kansas, USA
Living In: Florida, USA
Member Since: Nov. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Low Carb, Quick & Easy
Hobbies: Walking, Photography, Painting/Drawing, Charity Work
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Menus 1 menus
recent me
just me
About this Cook
Just another suburbanite trying to find the time to get healthy. :)
My favorite things to cook
Anything simple but different. My crockpot is my friend, I'm trying to get better about using unprocessed real ingredients, and I go on baking splurges now and then.
My favorite family cooking traditions
Ordering pizza!
My cooking triumphs
Learning how to not burn everything, and learning my way around fresh produce.
My cooking tragedies
The first 10 years of trying, when my greatest accomplishments were typically mac & cheese concoctions.
Recipe Reviews 59 reviews
Wisconsin Native's Beer Cheese Soup
We were looking for a soup that might mimic one at a nearby restaurant. This wasn't quite the same, but was still very good. I wasn't up for dirtying multiple pans, so I sautéed the veggies in butter in the stock pot, and then scooped them out in to a bowl while I made the roux. Once the roux was browned, added in the milk/half-and-half (I used 2 cups of each) and then put everything else together. The main thing I would change next time would be to use less broth. After simmering for at least a half hour, it was still much thinner than we would have liked. I might also puree some or most of the veggies after sautéing them to keep the consistency a little silkier. The flavor, however, was great! (And I used some Boulevard Wheat for my beer; it was perfect.)

2 users found this review helpful
Reviewed On: Mar. 18, 2014
Chicken Tortilla Soup I
Not many recipes get 5 stars as-is, but this one nailed it. My changes were really just not measuring most of my things; I used a full can of hominy, a leftover bowl of corn that was probably a can's worth, and Better than Boullion with the tomato can full of water (which was roughly 3.5 cups). Oh, and I didn't have chile peppers, but didn't miss them. As it was simmering, I kept tasting it, expecting it to need a little something, but it never did. The only thing I noticed is that it does come out pretty thick as is. It doesn't look all that thick in the pot, but if you don't thin it out a little, and then add tortilla strips and a little shredded cheese, it thickens up to a stew consistency immediately. So I added another couple cups of water until it felt right. And the family is even eating the leftovers!

1 user found this review helpful
Reviewed On: Jan. 30, 2014
Roasted Acorn Squash
This smelled really good when it was cooking, but we just didn't like it at all. Something about the onion + coriander + sweet squash taste just didn't go well together.

2 users found this review helpful
Reviewed On: Jan. 9, 2011

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