Bethlh Profile - (18668814)

cook's profile


Home Town:
Living In: Adrian, Michigan, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Wine Tasting
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About this Cook
Married 14 years with a lovely 11 year old daughter. Recently, like so many in Michigan, I have lost my job. I am taking this opportunity to expand my cooking knowledge, so far it has been fun! Ideally I would love to take culinary classes and just have fun with it, but since bills call I will be going for my Medical Assistant/Associates degree beginning this fall. A total career change for me, albeit one that will be very fulfilling and rewarding!!
My favorite things to cook
Mexican, Asian, Italian and good old American food.
My favorite family cooking traditions
Sunday dinners with family. We all chip in and help.
My cooking triumphs
I enjoy learning something new each time I try a recipe.
My cooking tragedies
Made garlic chicken at 18. Called for 5 cloves of garlic for a small portion. I thought cloves meant WHOLE HEADS! ZOWIE! That cleared the sinuses!
Recipe Reviews 11 reviews
Super-Delicious Zuppa Toscana
I have never had the original but this soup was great! I went with other reviewers and used kale, about 1/4 bunch and also used milk in place of the heavy cream adding 3 Tbs cornstarch for thickness. I also added a Tbs fresh fennel. I will be serving this with a salad and bread with olive oil for dipping.

3 users found this review helpful
Reviewed On: Dec. 16, 2011
Sopapilla Cheesecake Pie
For me, it seemed like way too much butter for the top. The butter pooled in the center once in the oven, which left the center soggy, so I added 7 minutes to the cooking time. In doing so the edges became darker and crispier which was not a desirable result. When I took it to a card party, people avoided those darker pieces, however the overall taste was excellent!! I should have put tin foil on the top when I added the extra time. In the future I will melt the butter first and then brush it on using a pastry brush and cut the butter down to 3/4 stick. Also, I used seamless crescent rolls - makes the process easy!

4 users found this review helpful
Reviewed On: Nov. 20, 2011
Smooth Sweet Tea
Following this recipe exactly I make this daily in my household. To keep this on hand I make the concentrate, freeze it in a container, pop it out then store it in the freezer gallon size ziplock bags. Whenever I run out I just place the frozen concentrate in a gallon container and add the 6 cups of water and WHOLAH!! Simple and Tasty!!

52 users found this review helpful
Reviewed On: Aug. 17, 2010

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