Carolbz Profile - (187950633)

cook's profile


Home Town: Fairfax, California, USA
Living In:
Member Since: Jan. 2013
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Quick & Easy
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About this Cook
I had a successful career in TV News and left it all to start up a hotel and restaurant in Corozal, Belize. I created a menu of basic, healthy food for families on vacation, and kept the restaurant open very late and very early for travelling guests. I learned to plan menus according to what was available at the local market, and manipulated Belizean cuisine in to family-friendly, healthy meals. People loved my food, and I loved creating in the kitchen. I still hardly ever make a recipe exactly according to the book - rather I take a recipe as inspiration, and make it my own.
My cooking tragedies
I was in my restaurant carrying a pot of cooled (dirty) cooking oil to the sink to pour it in to a gallon container for disposal. The pan tipped, and oil poured out all over the floor. I made it to sink with the dripping pan, and turned around to get a mop from the pantry, forgetting that I had *just* spilled oil all over the tile floor! Down I went, flat on my rear end, in a puddle of dirty oil. I tried to get up over and over but slipped every time. I finally had to call a friend to come and pick me up off the ground. YUCK! (And yuk-yuk-yuk!)
Recipe Reviews 3 reviews
Zucchini Appetizer
I used shredded Zucchini and no oil at all. I just mixed everything but the milk, then added milk until the dough was "biscuit-like". It turned out a little drier, yes, but works well for my use; crumbled over scrambled eggs.

0 users found this review helpful
Reviewed On: Nov. 17, 2013
Irresistible Irish Soda Bread
A hit with our corned-beef and cabbage dinner! Easy to make; I confused two recipes and turned this out on to a floured surface, kneaded some more flour in and shaped it in to a rough, country-bread style loaf. It was fantastic this way. (Though if you try it, don't expect it to knead well, it's very loose as dough, almost batter-like. Just use additional flour - enough so it doesn't stick to everything, and mold with your hands.) I baked it on parchment paper.

1 user found this review helpful
Reviewed On: Mar. 17, 2013
Bagels I
I used the bread machine for the dough, which took 90 minutes. Everyone in my house loves cheese bagels, so I added about a cup of mixed grated cheddar and parmesan. You could totally customize this recipe to make cinnamon-raisin, or any other sweet or savory bagel. The recipe's easy to follow and wasn't super-messy (thank you!) I baked the bagels on parchment paper, which helps with clean-up. Ours turned out a variety of shapes and sizes (which is what I wanted;snack vs sandwich vs toasted) and they were all really, really yummy.

3 users found this review helpful
Reviewed On: Jan. 20, 2013

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