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
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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 26 reviews
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.

2 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
Kelli's Baked Halibut
Started with mayonnaise for the Miracle Whip as we aren't fans. I found myself with too much saltine crumb. Larger fillets will require more, of course...I eyeballed it, but not until I'd crushed the saltines. Pulled all but 1/2 a cup out. Added a bit (perhaps 1/4 tea) of powdered garlic, a pinch of pepper, and half a tea of dill (this wasn't enough IMO). I had mayonnaise leftover which wasn't a problem. This particular fillet was 1/2"-2/3" thick and it took quite a bit longer than indicated to bake. I added almost 10 minutes to the bake time (and let it rest 5). It was not overcooked. I suspect this recipe would be more dependable using a flake test for the fish rather than a time. Many fish recipes are this way. The spices could easily be varied with moist and flavorful results. I didn't get a particularly crispy coating, but it was good and I'll make it again. My husband went back for seconds and requested the leftovers for lunch. Thank you for the recipe!

4 users found this review helpful
Reviewed On: Jan. 31, 2013
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