judi Profile - Allrecipes.com (18611857)

cook's profile


Home Town: Indiana, USA
Living In: Crawfordsville, Indiana, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Italian, Mediterranean, Healthy, Vegetarian
Hobbies: Sewing, Gardening, Boating, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
After being a "career woman" for 25 years, my job was outsourced, so now I am a homemaker with LOTS of time to cook.
My favorite things to cook
I love to try new things. Fresh, healthy foods are my favorites. I grill outside year round, even in the snow!
My favorite family cooking traditions
I love to entertain, so I try to prepare as much as possible ahead of time so I am spending time with guests, not in the kitchen.
My cooking triumphs
The Hot Shrimp Salad with pineapple and blueberries found at this site was a HUGE hit with my family and friends at a birthday party for my son last year. They ask for it over and over!
My cooking tragedies
I was a "sub" at a gourmet club once and was asked to make fried ice cream. The pan I selected to deep fry the ice cream balls wasn't large enough, and it instantly boiled over and caught on fire!!! LOL! The hostess was quick on her feet and got it put out before any real harm was done, other than to my ego!
Recipe Reviews 13 reviews
Peppy's Pita Bread
I had everything I needed to make gyros except the pita bread. With gasoline costing over $3 per gallon, I decided to make the bread rather than take the 30 mile round trip to my nearest grocery. I did not use my bread machine and halved the recipe; it turned out WONDERFUL! I highly recommend this recipe.

16 users found this review helpful
Reviewed On: Jan. 4, 2011
Phyllo Turnovers with Shrimp and Ricotta Filling
Don't bother - very bland and too much work for the end result.

4 users found this review helpful
Reviewed On: Dec. 31, 2009
Maple Walnut Pie
Very good but I wonder if it is really necessary to heat the syrup/butter mixture first? I almost ended up with with scrambled eggs untill I waited for the syrup mixture to cool. I think next time I will just melt the butter on its own and proceed as with pecan pie; no need to heat the sugar mix. Also, since I am fortunate to have access to real maple syrup, I didn't use the artificial flavoring, cut back brown sugar to 1/3 cup and still this was too sweet; I will eliminate the brown sugar altogether next time- but there will definately BE a next time- YUMMY!

8 users found this review helpful
Reviewed On: Oct. 6, 2009

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