eureeka98 Profile - (18487024)

cook's profile


Home Town:
Living In: Spokane, Washington, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
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About this Cook
I'm a recent college graduate from Spokane Falls Community College. I earned a degree in fine arts, with an emphasis in sculpture and jewelry design! I've always loved to cook, and ever since I've moved out on my own, I've learned more and more about cooking and baking, mostly through trial and error. I guess I owe my brother a big thank you for suffering through so many cooking mishaps! I hope it was worth it ;)
My favorite things to cook
Southern Vietnamese Beef Pho, anything with steak, soups and stews, casseroles, comfort foods, cookies, salad dressings, fresh vegetables, pasta, I guess pretty much anything!
Recipe Reviews 6 reviews
Lemon Butter Chicken
I make this often as I usually have all ingredients on hand. I use balsamic vinegar in place of the worcestershire sauce. The leftover juice is great over rice (I usually cook the rice in chicken broth for added flavor). Broiled asparagus is my favorite veggie to round out this meal =)

2 users found this review helpful
Reviewed On: Jun. 24, 2012
Tomato, Corn and Avocado Salsa
I've made this a couple times now and it is very good. I was asked for the recipe at the potluck and that has never happened to me before. The only things I do differently are to use cherry or grape tomatoes instead of roma, add an extra avocado, and add cilantro. To me, it just isn't salsa without cilantro! **Update 10/15/11** I am no longer permitted to attend any potluck without bringing this dish! No matter how much I make, there is never any left. The secret to making this the best ever, is to combine all the ingredients except the avocado the night before and refrigerate. This allows the flavors to meld into perfection. The avocado will turn mushy if you add them the night before. Also make sure to cover it tightly otherwise the strong onion smell will permeate your entire fridge!

4 users found this review helpful
Reviewed On: May 13, 2011
Apple Crisp II
I just made this tonight, I had a bunch of apples I needed to use up and couldn't think of another way to use them. I knew I didn't want to make a pie because the crust would be too time consuming. Oh my gosh this was SO GOOD and SO EASY! I'm not really a fan of apple stuff, I prefer berries. But this was amazing! My husband and I were licking our bowls. I used granny smith and golden delicious apples and only changed a few things: I omitted the water, used probably 6 cups or so of apples (I halved the recipe) added a few sprinkles of lemon juice and nutmeg to the apple mixture. I also used raw sugar instead of white refined sugar in the apple mixture. I added a bit of cinnamon to the topping as well. Put in a 9x9 inch glass baking dish and baked for 45 min. It was perfect with a fat blob of fresh whipped cream on top (none of that non-dairy 'whipped topping' for us!) Heaven!

2 users found this review helpful
Reviewed On: Nov. 7, 2010

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