yayforsprinkles Profile - Allrecipes.com (18547053)

cook's profile


Home Town: Solon, Iowa, USA
Living In: Camp Lejeune, North Carolina, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Quilting, Hiking/Camping, Biking, Photography, Reading Books, Music
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About this Cook
I'm a Marine wife who's excited to be living in the same place for more than six months, but miss the food where we used to be - we've gone from Iowa (steak, pork, and corn on the cob) to DC (crabcakes and shrimp) to Oklahoma (jerky and Taco Mayo) to North Carolina.
My favorite things to cook
I love doing big community meals with lots of friends. I tend to alternate between impressive meals and throwing together stuff from the grocery store...who says you can't have a tuna melt with creme brulee? :)
My favorite family cooking traditions
Green bean casserole (straight off the back of the French's friend onion can) and party potatoes with Rice Krispies on top at any get together...you can't get much more "comfort food" than that.
My cooking triumphs
Anytime I can get my very meat-and-potatoes father in law to try something new, and the time I made a full homemade Mexican dinner (enchilidas, guacamole, salsa, rice, and refried beans) for 20.
My cooking tragedies
Most recently, beer cheese soup that looked like yellow glue and tasted like an ashtray...I still don't know what I did wrong.
Recipe Reviews 44 reviews
Basic Microwave Risotto
Yum, yum, yum! I doubled the garlic, used half a large onion, and stirred in a few tablespoons of milk with the cheese to give it a little more creaminess. Leftovers reheat well - just add a dash of milk and it's good to go. Impressively good for the limited amount of work.

4 users found this review helpful
Reviewed On: Aug. 27, 2010
Cream of Asparagus Soup II
This was great! I subbed butter for the margarine and whole milk for the half and half (it was what I had on hand) and left out the salt. I prefer this as a smooth soup, so I threw the whole batch in the food processor at the end. Quick and easy!

3 users found this review helpful
Reviewed On: Aug. 5, 2010
Lemon Whippersnappers
Perfect as written. These taste like lemon bars with a very, very thin crust - sweet, tart, gooey, and delicious! Spray a tiny bit of Pam on your hands so the dough doesn't stick when rolling the balls. I had the best results when I alternated between two cookie sheets...with two pans in the oven at the same time, they didn't bake evenly. After they are just barely tan on the edges, take the cookies of the oven and let them sit on the pan for a minute or two to continue cooking and solidify a little more before you transfer to the wire rack. I am going to make these again and again to get my lemony fix!

3 users found this review helpful
Reviewed On: Apr. 29, 2010
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