HRBabe Profile - (18710691)

cook's profile


Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA
Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Gardening, Biking, Walking, Photography, Music, Wine Tasting
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10/20/07 - I got married!
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Recipe Reviews 10 reviews
Waffles I
My family gobbled these up! The two things I did different was 1) I made this in my blender and 2) I soured the milk with 2 TBSP of vinegar. In my blender, I beat the eggs until they were frothy, then added the rest of the wet ingredients, combined, and then added the dry. Used the blender spout to pour the batter into my waffle maker. Easy peasy and delicious!

1 user found this review helpful
Reviewed On: Jun. 4, 2014
Whole Egg Mayonnaise
The first time I attempted mayonnaise, I failed - miserably. I don't think I used room temp eggs and my emulsion broke, leaving me with a giant oily mess. (I used really expensive olive oil, to boot!) But this time, I followed suggestions and used an immersion blender and a squeeze bottle to slowly drip 1/2 cup of oil in (drop by drop, so... super slow) and used the slowest immersion speed at first. (Was thin and runny looking.) When I added the second half of the oil, I turned the blender up to the highest speed and steady streamed the other 1/2 cup of oil, while moving the blender up and down. It worked amazingly! The result was fluffy and wonderful! Some substitutions I made: 1T red wine vinegar and 1T fresh squeezed lemon juice. I also used safflower oil instead of vegetable. It has a very fresh flavor... and I like the fact I know exactly what's going into my condiment. ;) This recipe is a bit on the mustardy side for me, so next time I make it, I'll use less mustard. But, this is great base recipe you can totally tweak to make different many types of mayos! Thank you, rfmommy!

2 users found this review helpful
Reviewed On: Feb. 10, 2013
Laura's Quick Slow Cooker Turkey Chili
This turned into a "what Christina has on hand" chili and using this as a base is definitely a go. I thought it would be too spicy for my toddler, so I halved the chili powder and omitted the flakes. I still felt like it was on the hot side; hence, the 4 star rating. I also didn't use tomato soup (none on hand) and used 2 cans of diced tomatoes instead. I made it vegetarian by using Boca Crumbles in lieu of turkey and threw in a tuscan blend of dry beans/seasoning vs. kidney (again, all I had.) I cooked on high for 4 hours and thought the flavor was wonderful. :)

1 user found this review helpful
Reviewed On: Dec. 10, 2012

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