BarbaraC28 Profile - (18426398)

cook's profile


Home Town: Yonkers, New York, USA
Living In: Millbrook, New York, USA
Member Since: Jul. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Asian, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Kids
Hobbies: Gardening, Walking, Fishing, Photography, Reading Books
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After resting the roast
It tastes even better than it looks
Can't you just taste it
My Wonderful Rib Roast
Get the flour mixture in to the meat
About this Cook
I am a mom with 3 lovely children. I work as a cook.I serve about 300-400 meals a day Mon- Fri.I like to swim and be outside when I am not at work.
My favorite things to cook
I love to make soup and bread. Fresh veggies are a great favorite. Grilling is a wonderful way to add flavor with out adding calories.I like baking cakes and cookies too.I also love to bake bread , using a bread machine that I bought from King Arthur Flour, kneads and mixes everything to the perfection.
My favorite family cooking traditions
My favorite ethnic recipes come from Indonesia and Holland. I also cook a few german and hungarian dishes. I also mix and fuse a wide variety region cuisines
My cooking triumphs
My lemon chiffon pie is out of this world and every one loves my florentines.
My cooking tragedies
I still remember my first loaf of 100% whole wheat bread, I could have used it to build a house a brick.
Recipe Reviews 4 reviews
Best Peanut Sauce
I have made this a few times. It is wonderful. Sometimes I add teriyaki sauce instead of soy. Or brown sugar instead of white, a dash of sesame seed oil a time or two. I usually double the recipe because my family loves it so much. Today I added a few tablespoons of vanilla full cream yogurt and some pineapple juice. It went great with my stir fried noodles and my pork sate kabobs.This is a keeper

3 users found this review helpful
Reviewed On: Jul. 8, 2010
Restaurant-Style Prime Rib Roast
I made a prime rib roast that weighed 9 pounds ( it was a 3 rib roast) As per these exact directions. I just wanted to make sure that I properly explained it. It came out great. It did not burn in the slightest. The seasoned flour that gets rubbed in seals the meat and crisps the fat on the top and bottom. I even used a rack to lift the roast off the pan, so that the under side would be roasted nicely. This procedure works like a wood fired oven . It seals the juices in while crisping up the fat . You will notice in the roasting pan after you pull it out from the oven that the only thing in there is the rendered fat that came off the top and bottom. There will be no beef juices. When You coat the roast in flour dont be afraid to really coat and press down the flour in to all of the meat as well as the fat. This coating will protect all those wonderful juices.This is how you get prime rib at all those great steak resturants.You can vary the spices in the flour mix last night I used herbs de provence. as well as salt and freshly ground white pepper. It cooked at 15 mins. a lb as instructed. and after taking it out at 120 and letting it rest it was 140 after about 30 mins of resting with a linen towel . So please give this recipe a try before you give a review. It took quite a few years and quite a few roasts to develop this manner of cooking this exact roast. You will be pleasently surprised.

1044 users found this review helpful
Reviewed On: Dec. 29, 2007
Cake Mix Cookies VII
They were very good. I took the advice of others and used a stick of butter melted instead of oil. I used triple choc. cake mix and then split it in half and add coconut and chopped pecans to one and dried sweet cherries and semi sweet choco. chips to the other.They sold fast at the bake sale and they could not have been any easier to make. I did not give it 4 stars because they did not taste as good to me as scratch but kids and adults told me they were great.

2 users found this review helpful
Reviewed On: Sep. 16, 2007
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