Shelli Profile - (18469765)

cook's profile


Home Town: Monterey, California, USA
Living In: Dumfries, Virginia, USA
Member Since: Jun. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Photography, Reading Books, Music, Genealogy
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Recipe Reviews 3 reviews
French Bread Rolls to Die For
Okay. Oh my gosh! Despite my mad bread making skillz, I always buy those brown and serve rolls for holiday meals because I have never found anything as soft and fluffy. These are amazing, I don't ever need to buy those again! So very easy. I didn't egg wash, but brushed with melted butter immediately upon pulling out. I also used an olive/grapeseed/canola oil mix and after placing them (15 instead) in a 6x9 casserole dish, I coated the tops with olive oil for the second rise instead of covering with a damp towel. I've also baked them in an oven-safe pan that was coated with bacon grease, nice crispy fried bottom. So awesome!

1 user found this review helpful
Reviewed On: Jan. 7, 2014
Baked Kale Chips
Terrific! I lowered the temp to 320 with convection for 7 minutes, used the Garlic & Wine seasoning from The Melting Pot instead of regular season salt, and immediately removed to a wire rack so no moisture was retained during cooling. This is a terrific way to use up large batches of kale from your CSA :D

3 users found this review helpful
Reviewed On: Jun. 7, 2011
Peach Ice Cream
This stuff is terrific! I've never made ice cream before, and after reading all the comments on the homemade ice cream article, I made some changes that fit our budget and our Cuisinart ice cream maker better, and it turned out great! I had it recalculate for 11 servings (to round out the eggs), used 1 cup sugar, 4 peaches, 2 cups heavy cream and no half&half. I only puréed half the peaches and added the unpuréed ones in the last few minutes. I also beat the eggs pretty well and then beat them quite a bit more when I added the sugar to get it kind of frothy. It came out very rich and smooth and the leftovers froze up perfectly, no super-hard ice cream here!

8 users found this review helpful
Reviewed On: Jul. 19, 2010

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