Charmaine Profile - (187764300)

cook's profile


Home Town: Nanakuli, Hawaii, USA
Living In: Aiea, Hawaii, USA
Member Since: Oct. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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My Hawaii
About this Cook
I started showing interest in cooking when I was in the 3rd grade, my little Frankenstein concoctions were weird and awful but I learned a few things along the way, which also I started collecting recipes, funny how they seem to go Anyways here I am still enjoying cooking, baking, candy making, etc., I do it as a hobby....chez not work I don't think I would be able to handle all that work, I do it when I want to, and enjoy it along the way. So I love this website and the many comments that people leave, they are helpful to all, we learn from our mistakes, everyone helping each other...loving it!!
My favorite things to cook
Everything & anything, within reason
My favorite family cooking traditions
Learning from my Father, Aunties, & Grandmother!!!
My cooking triumphs
Mistakes, learning what not to do again!!!
My cooking tragedies
I'm a work in progress!!!
Recipe Reviews 3 reviews
New York Rye Bread
Okay, I did all the recommend modifications that people commented on & I must say this turned out the best Rye Bread that I enjoyed!! Didn't had to add the 1 tbsp of water tho, also placed it all in my food processor & pulsed it a few times, mind you this was my first time baking Rye Bread, also I don't care for Rye to much but even I loved it, & I increased the Caraway Seeds to 3 tsp. Everyone who tried it LOVED IT!!! Even my Rabbi said its a keeper especially when you can't buy it being that I don't live in New York, I've tasted some really good Rye Bread but this one is truly a keeper!!!!! Also I added about 1/2 cup of Walnuts, I had to knead it in along with the seeds, yummy!!

0 users found this review helpful
Reviewed On: Apr. 28, 2013
Filet Mignons With Pepper Cream Sauce
Ok, I took suggestions from fellow members, I put cornstarch to thicken it up a bit, added some salt to the cream sauce and I had a whole lot of wonderful comments. The steaks turned out really good, but it was a bit harder to get it well done, other from that it turned out 5 stars, would try this again!! Wonderful with the steaks.

0 users found this review helpful
Reviewed On: Dec. 1, 2012
Ruth's Grandma's Pie Crust
I thought this recipe was easy BUT no one told me that it shrank a whole lot, I was shocked but now I know to make the sides really really high, it shrank down half way down my pan.

0 users found this review helpful
Reviewed On: Nov. 29, 2012

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