clearady Profile - (187574388)

cook's profile


Home Town: Pearl City, Hawaii, USA
Living In: Franklin, Tennessee, USA
Member Since: Jan. 2013
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Quilting, Sewing, Gardening, Hiking/Camping, Boating, Biking, Walking, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
I'm a minimalist and a court reporter. I love family, and I love helping others.
My favorite things to cook
garlic shrimp classic spaghetti asian ginger stew guacamole eggnog
My cooking tragedies
a beef stew that should have been cooked in a dutch oven or crock pot
Recipe Reviews 8 reviews
Rich and Creamy Tomato Basil Soup
Incredible! Incredible! Incredible! Only thing I did was half the butter and heavy cream (tastier, healthier, and saves money!). No film if you half those two. I also added in a teaspoon of salt. I find that is the perfect amount. Amazing. I don't de-seed, and I don't take off the skin. The tomatoes make the recipe, so get the best you can find (farmer's market preferably). I put a dash of sugar to off set any bitterness leaving in the seeds might cause. My vitamix made it so you couldn't tell I didn't de-seed. Let mixture cool before putting it in blender. Enjoy!

1 user found this review helpful
Reviewed On: Jun. 21, 2014
Chicken Stock
Did not like this. It does NOT taste like traditional stock at all, as the ginger makes it have a distinct flavor.

0 users found this review helpful
Reviewed On: Jun. 21, 2014
My Best Clam Chowder
Good. I halved the recipe, because as is, it makes too much for just two people. I like leftovers for chicken noodle and tomato basil, but prefer none in this. I left out the onion and carrots because they just aren't necessary to me. I made some bacon beforehand to crumble into the soup. Popped it into the over at 400 degrees for 13 minutes. Pulled it out right before it turned crispy and reserved the bacon fat. I simmered the potato in the juice from the canned clams, bacon fat, and also another bottle of clam juice. Then I crumbled the bacon into the potatoes at 10 minutes and also add the celery at this time. IF you put the celery sooner, it just becomes mush. The potatoes should be on for at least 20 minutes, however, to get that melt-in-your-mouth texture. The only other changes I made was I cut the red wine vinegar by half (can always add more if necessary) and cut the butter/half half/all purp by a third, as I like my soup not incredibly thick. I love it the way I have it! Delicious with sourdough bread.

0 users found this review helpful
Reviewed On: Jun. 21, 2014

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