keydancer Profile - (18580262)

cook's profile


Home Town: Redding, California, USA
Living In: Big Lake, Alaska, USA
Member Since: Mar. 2006
Cooking Level: Not Rated
Cooking Interests: Baking, Stir Frying
Hobbies: Sewing, Fishing, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
fish to fry...or not
About this Cook
My favorite things to cook
Varies according to my moods and the season. In winter, I prefer 'stick to your ribs' types of meals. The lighter stuff just doesn't seem to have what it takes to keep you WARM.
My favorite family cooking traditions
One of my favorites was to send cupcakes with root-beer frosting for my daughter's birthday when she was in school.
My cooking triumphs
Figuring out that some recipes will never be the same twice (What do you mean you don't have an ACTUAL meatloaf recipe, Mom?), others can't be changed significantly (try and double it and it fails), still others need slight changes each time to GET success (2 min more-or less, a bit more broth, 1/2 t more cornstarch, whatever)and it is all "cooking". Lucky us.
Recipe Reviews 28 reviews
Best Chocolate Chip Cookies
As pictured/described...crispy around the edges and soft in the center. I make all my cookies 'jumbo' using the large cookie scoop. In a 350F oven most of my giant cookies take 15 minutes. These run a tad long and want 17 minutes in my oven. I did not flatten the dough. Cookies did not run together or get overly puffy. Will make again. Note: I do 'fluff' my flour with a spoon before scooping it up in the measuring cup.

1 user found this review helpful
Reviewed On: Oct. 30, 2014
Beef Pot Pie III
Loved this. Did not use the canned beef broth. Since the roast is getting cooked in water, it's easy to make gravy from this rather than canned broth. I threw in bay leaves, some dry onions and garlic (the last 2 cook down to mush, pretty much, but help flavor the meat as it simmered.) When I made the gravy, I removed the bay leaves. You could strain the liquid and remove fat, if you like. Figure a thin gravy ratio of 1 TBL cornstarch to thicken each cup of roast-cooking water you'd like to turn into gravy. Once the gravy thickens and I salt/pepper/season it to suit us, I combine with the meat and vegetables so I can make sure I have enough gravy before putting it in the shells. I follow another poster's suggestion to make from-scratch crusts and to pre-bake the bottom shell. I like to make this as a multiple-meal dish (ie Once a Month Cooking.) It can be done without crust if you can't be bothered, or with biscuit for a top crust. When freezing this for later meals, I PRECOOK until crust just starts to brown before freezing. This means that I only have to bake until hot (165 degrees in center) before serving. This also allows me to use the dish from frozen if I need to. There is some time penalty from frozen, but nothing like it would be if it had to COOK as well as thaw in the oven. Thawing first works better, but life is busy. Note: a layer of parchment paper under your bottom crust will allow you to remove the frozen pie from your baking dish for storage.

4 users found this review helpful
Reviewed On: Jan. 30, 2014
Ultimate Lemon Cake
We enjoyed this cake. I lined the (glass 9x13) pan with parchment paper. I cooked it for 45 minutes at 350. I used juice from fresh lemons and used 4 eggs rather than 8 yolks. I was after well-flavored and I did not add the second round of glaze. I was well pleased with the results and will make it again. If you don't have a Costco-sized bag of lemons and are shopping just for this recipe, it took me almost 1 & 1/2 fist-sized lemons to get each 1/4 cup of lemon juice. Thanks for the recipe AND for not using artificial lemon flavoring!

1 user found this review helpful
Reviewed On: Apr. 25, 2013
Published Recipes

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States