lana Profile - Allrecipes.com (18592344)

cook's profile

lana


lana
 
Home Town:
Living In: Manteno, Illinois, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Healthy, Gourmet
Hobbies: Knitting, Sewing, Walking, Reading Books
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About this Cook
I like to cook from foreign cookbooks, (like French, Mexican). When my children were young, I cooked a lot of French foods using wine, which reduces, (my children always slept good at night too). My grandparents owned a restaurant, that is where I learned a lot about food when I was pre-school age.
My favorite things to cook
My husband introduced me to the world of Cajun cooking. It took years to learn, and get used to, but that probably is my favorite to this day.
My favorite family cooking traditions
Homeade is what it is all about. Processed foods contain chemicals that are known carcinogens. You can use lemon juice, salt, etc. to extend, whiten the potatoes, avacados,etc. I've learned to make my own sausages, my own TV dinners, etc. using only good fresh ingredients. It takes time, so I usually am cooking for the next week on my days off. It is worth the time spent.
My cooking triumphs
Some favorite recipes of mine have been published in my church's own cookbook. Like, coq-au-vin. By reading the book "The Escoffier, Cookbook and Guide To The Fine Art Of Cookery", when I was in my twenties, I learned the basis of cooking anything.
My cooking tragedies
Plenty of cooking tragedies when I was first starting out with my own family, but that's how I learned to cook. Everyone probably learns the same way.
Recipe Reviews 14 reviews
Cream of Tomato
Justlooking for tomato soup to have crackers with, this is a winner. Used a roux instead of a slurry. Used boiling water bath for fresh tomatoes, peeled them then quartered them, cooked with the baking soda. (Great idea there, also, if you put a pinch of baking soda in the water you make your japanese "dim-sum" dough, the dough has a "sweeter taste). Only 1/2 cup milk into roux, poured that into tomatoes, maybe 1/2 cup water for right consistency. Also sfox, its "disgusting" not "discusting". Am keeping this recipe in my recipe box, no seasoning except salt and white pepper, eat with crackers. Delicious. Lana Guinn

1 user found this review helpful
Reviewed On: Mar. 22, 2009
Salmon Deviled Eggs with Homemade Mayonnaise
8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO, THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO.

47 users found this review helpful
Reviewed On: Feb. 22, 2009
Easy Pancakes
Five Stars, even with the obvious misprint about 2 Tablespoons of baking powder, should be 2 teaspoons. With or without additions, like cinnamon. This is the one I put in my Recipe Box. And, it looks just like the picture. Lana

1 user found this review helpful
Reviewed On: Oct. 7, 2008
 
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