CookinMama Profile - (18550796)

cook's profile


Home Town: Lancaster, Ohio, USA
Living In: Redding, California, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Music, Genealogy
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About this Cook
I'm a busy stay at home mom to 3 young children. I live in a house of picky eaters who enjoy bland foods, but humor me and all my attempts to try something new and exciting on them. Cooking and baking are great loves of mine. I read cookbooks for FUN. My favorite room in my home is my kitchen! I love to feed people and wow them with yummy desserts. Sometimes I even wow myself!
My favorite things to cook
My favorite things to cook are good ole fashioned American comfort foods and ethnic dishes I've never made before! I'm always adding to my recipe collection...but I would have to say I love making desserts the best. I also enjoy making rice pilafs, breads and homemade pizza.
My favorite family cooking traditions
My family didn't have any cooking I am working hard on building some of these memories and traditions myself for my children.
My cooking triumphs
My greatest triumphs in the kitchen come when a dish I have made gets oohs and ahhs...followed by did you make this yourself???? But what really makes me feel like I have succeeded is when everyone eats and fills their bellies and walks away with a smile on their face.
My cooking tragedies
My first hosting gig was Thanksgiving. I had been married one year and decided to invite all my family and my husband's family to our teeny tiny apartment...I figured a 20 something pound turkey might be big enough. Never taking into account that my oven was just not large enough to hold a turkey that size. I had to keep rotating the turkey in the oven to cook all sides and still ended up with a half cooked side done to beautiful perfection -- the other side not quite done all the way. And to make matters worse...I burned my homemade noodle gravy, my stuffing (homemade) was mushy and weird and my pumpkin pies looked funny and the crusts turned out gummy with burnt edges. Having never been taught to cook...I had no idea what I was getting myself into. I learned a lot of lessons that day--and the main lesson was that my husband had a really NICE family! They ate happily and graciously.
Recipe Reviews 21 reviews
Chili Seasoning Mix II
This is better than pre-packaged mixes. Omit the flour in the mix. If you'd like to thicken your chili, use refried beans instead--no one will notice-I promise! Use 1/4 cup at a time until it's as thick as you'd like it. Use the seasoning mix as follows: for a small batch of chili use 2T of mix with 1 lb meat of choice, any other veg additions and 1 can of drained/rinsed beans (or about 6-8 oz dry beans, cooked), 1 can diced tomatoes and 1 can reg sized can tomato sauce. For a bigger batch use about 4T of mix with 2 lbs meat, 1 pound of dry beans (cooked) or about 3 cans rinsed/drained beans, 2 cans reg sized tomato sauce, 1 (or 2) cans diced tomatoes, and some water if you'd like to thin it. This is only to give others an idea of how much mix for the beans/meat/tomato ratio. It's very forgiving. This makes a very very good plain ole fashioned no frills chili. Also, if you want this just warm...decrease pepper flakes to 1 tsp--it's still plenty warm for those who don't like it hot (like me!). I did jump up the chili powder amount to 2 level TB instead of 4 tsp. This is a well-rounded mix--I was not left with that..'there's just something missing' feeling. It was ALL there! Thanks for the awesome recipe!

601 users found this review helpful
Reviewed On: Jan. 22, 2007
Whole Wheat Honey Bread
This wheat bread is fabulous! I did add 1 1/2 TB gluten and doubled the milk powder (just a preference on both) and rounded the shortening to 2 TB. It was soft, smooth, sweet and all around delicious. A great bread for sandwiches, toast or fresh and hot with a meal. TRY this bread!

0 users found this review helpful
Reviewed On: Dec. 2, 2006
Corn Yeast Rolls
Yum! Thanks Judy! I made these exactly as recipe states. I did need to add more water (I used water and milk powder instead of milk, easier to get room temp)during the kneading. But I always test the dough for stiffness during the second knead. Please folks, remember that making breads and doughs in the bread machine still requires you to check the dough during kneading. Adding more liquid or flour according to how the dough feels. During the second knead it should feel sticky, like tape. For reference I like to fold a piece of scotch tape and tape to top of bread machine. I tap my finger on it to get a feel for what the dough should fel like, then I touch the dough. Adding more liquid or flour as needed. (I remove the tape before baking happens) All that said, these rolls are wonderful!!! A nice delicate crunch from the corn, and a lovely yeast fragrance and flavor! I am making these to take to Thanksgiving dinner! ***I forgot to state that I did only bake these for 15 minues (I am sure 45 is a typo) and got 10 huge rolls. You could easily make them smaller and get around 18-20 perfect dinner sized rolls.

10 users found this review helpful
Reviewed On: Nov. 21, 2006

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