angelfood Profile - (18645508)

cook's profile


Home Town: Dallas, Texas, USA
Living In: Kansas City, Kansas, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Italian, Southern, Mediterranean, Quick & Easy, Gourmet
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About this Cook
I am a stay at home mom of 3 children who loves to cook when I get the chance. I am passionate about volunteering in our community and often end up cooking for crowds of 50+ for various events. It is my favorite way to serve!
My favorite things to cook
Comfort food! I am a southern girl at heart. What else is there to say?
My favorite family cooking traditions
Who doesn't have a holiday favorite? Grandma's spaetzle is a must have. Dried fruit and noodle pudding with monkey bread on Christmas morning. Yum! Searching for local goodies while traveling. Hitting the country to find all the fresh produce stands/farmers markets in the summer. Cookbooks, cookbooks, and more cookbooks! I'm sure my siblings and I will be fighting over the family collection someday.
My cooking triumphs
It's definitely my peach pie! Once you read my cooking tragedies you'll understand why. My husband would say it's my own version of beef stroganoff made with filet that's his absolute favorite. We're soul mates when it comes to comfort foods. I love that man! Pulling off meals for 250-500 people with them raving about how good everything was can make you feel pretty triumphant, especially when you're not a professional by any means.
My cooking tragedies
Baking. Oh, and did I mention baking? It is almost a family disgrace that I did not inherit that gene. The gene that makes people ooh and ahh at all the fabulous tender, fluffy, chewy, gooey, beautiful desserts and breads that are family traditions. Give me a 7 course meal plan and I can pull off everything with impeccable timing and taste...until you hit that category. Forget about it! I think I own the only house with 3 kids where a plate of homemade cookies or brownies can sit untouched and get thrown out, unless they're out of a box. *sigh* One of these days...
Recipe Reviews 12 reviews
Creamy Au Gratin Potatoes
I have made this recipe several times, all successful. I do prefer the diced onions and I like to use heavy whipping cream instead of milk. I have used both sliced and diced potatoes with the same results. If you follow step 3 and have made cheese sauce before, you can gauge if it's going to be soupy or not and adjust with extra or less cream/milk and cheese as needed. If you have not made cheese sauce before, it has to warm slowly and be thick (gravy-ish) before adding the cheese and sometimes I have to add a little more cream once I do add the cheese. If you heat it too fast and curdle the milk, you will get the globs of cheese everyone has talked about. It does separate a little in the oven (though far less if you make the cheese sauce correctly), as you can see from the photos, but it's cheesy goodness and my family has never complained. I just use whatever cheese I have on hand, sometimes blending several together, and have never had a problem. Parmesan adds a nice flavor.

7 users found this review helpful
Reviewed On: Dec. 4, 2012
Classic Rice Pilaf
Hands down the go to side for a dinner group when you need rice and don't want to have to cook as guests arrive. Made recipe and a half (3 cups rice) as directed sofetning the onions in the pan and then added the seasonings and broth to that before stirring into jasmine rice (all I had on hand). Didn't really get any kick from the cayenne. Turned out perfect, but will maybe add garlic or seasoned salt next time with some other herbs for extra flavor. Seems very versatile, could probably even add a little tomato sauce and cumin for a spanish rice.

12 users found this review helpful
Reviewed On: Dec. 4, 2012
Buffalo Chicken Dip
I would give this 5 stars if it used real chicken! 10 oz. is not enough, either. After reading reviews and looking at photos, I decided to alter a bit and normally HATE reading reviews when someone hasn't tried the original. I would think adding liquid ranch could be what is making this too oily for some. I used ranch powder instead. Texas Pete's gave it great flavor. 1 lb. chicken, hot sauce, cream cheese (at room temp melts right in), 2 tbsp. ranch powder, 1 cup fine shredded cheddar mixed in and bake with light layer on top. The only thing I would like to try is adding 1/8-1/4 c. blue cheese crumbles mixed in to the recipe and maybe add some to the cheese mix on the top. The color didn't bother me since it's buffalo chicken and a lot less messy than the real deal. Tortilla chips and celery were a hit! Yum!!

2 users found this review helpful
Reviewed On: Jan. 1, 2012

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