Cookaholic Profile - (18793486)

cook's profile


Home Town: Fort Wayne, Indiana, USA
Member Since: Apr. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Hiking/Camping, Reading Books, Music, Wine Tasting, Charity Work
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Spinach and Pasta salad
About this Cook
I've been cooking since I was 13. I took some foods classes in high school and I loved them. I'm always on the lookout for new and different things to cook and new ways to cook them. I'm even starting to create some easy and delicious recipes on my own!
My favorite things to cook
I love to cook just about anything, but I especially love to make soups and baking.
My favorite family cooking traditions
My cooking triumphs
I've recently discovered an amazing recipe for shrimp and grits, and it just keeps getting better every time I make it.
My cooking tragedies
I'm still having difficulty mastering a Tres Leches cake. It keeps collapsing...
Recipe Reviews 115 reviews
Sausage Pasta
This recipe was pretty darn close to what I was looking for to make a quick and easy dinner. I used fresh spinach instead of frozen, skipped the chicken broth, added a little wine and a tablespoon of onion and chive cream cheese for a little creaminess. Yum!

0 users found this review helpful
Reviewed On: Apr. 20, 2014
Liege Belgian Waffles with Pearl Sugar
This recipe was surprisingly less difficult than I thought it would be. The waffles turned out with a great level of crispiness, sweetness, and that delicious yeasty flavor. However, my waffles leaked butter everywhere, so I think next time I will cut the butter down to one and a half or maybe even just one stick of butter. Otherwise, everything was delicious. I may try the turbinado sugar or the sugar cubes next time to see how close to this it turns out, as the pearl sugar is a little on the pricey side.

1 user found this review helpful
Reviewed On: Nov. 5, 2013
Hot Water Pie Crust II
I was very surprised how great this turned out. This is my new go-to recipe for pie crust. I used butter instead of shortening, since that's what I had on hand. It tasted like a buttery shortbread. I rolled it out between pieces of wax paper and did not refrigerate, and it was fine. When I got it on the pie pan, it tore just a little as I was adjusting it, but that was easily rectified. I plan to use this recipe for pecan pie next!

0 users found this review helpful
Reviewed On: Dec. 30, 2012
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