AnkiPan Profile - (188139309)

cook's profile


Home Town:
Living In: Lyndonville, Vermont, USA
Member Since: May 2013
Cooking Level: Not Rated
Cooking Interests: Baking, Frying, Asian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Hunting, Reading Books, Painting/Drawing
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About this Cook
Videogames and cooking are my passions.
My favorite things to cook
My cookies are the best in the family's but I really enjoy cooking breakfast. Every time my long distance boyfriend visits me I make him his favorite blueberry pancakes with a berry infused whipped cream. It doesn't make me a morning person though. 'Breakfast' usually turns into sausage and french toast for lunch. I like eating breakfast anytime, even late at night. My personal favorite is my maple, egg, and cheese sandwiches. I'm a Vermonter so I love my real maple syrup and super sharp cheddar cheese.
My favorite family cooking traditions
The tradition from my dad's side is my great-grandmother's chicken and dumplings recipe. I can't expose quite what makes it so special but every family gathering my dad makes it and (once it cools down) it's crazy good! My sister's tradition is making our father a peanut butter cup pie for his birthday, of course that was before he was diagnosed with diabetes. Lastly, every time I make my annual visit to my grandmother's in MD, we have blue crabs and the night afterwards my aunt makes crab soup from the scraps and claws.
My cooking triumphs
I have yet to have a cooking 'triumph' but I have cooked things very successfully.
My cooking tragedies
I once made my dad's favorite dish (pestitsio) and I didn't temper the eggs. whoops!
Recipe Reviews 2 reviews
Carol's Vermont Chili
Definitely needs some editing. Beans have no places in chili, and that is way too much maple syrup (and that's a Vermonter's opinion). Add a bit yes, but not that much...

0 users found this review helpful
Reviewed On: Jan. 11, 2014
Chicken Cordon Bleu Sandwich
Just made it for my family of five last night. I just started cooking, but my father ( a very good, trained chef in my opinion) said it was restaurant quality. I TRIPLED the recipe and there was not one bit of leftovers. However, I used sharp cheddar rather than Gruyere (a Vermonters spin on it) and instead of doing individual sandwiches I hollowed out a big loaf of artisan bread and stuffed it with the cheese sauce. We cut it into sections and had it with a side of steamed broccoli in a sharp cheddar cheese sauce. Absolutely amazing. I will definitely make this dish a regular one. It's affordable, it's quick, and it's delicious.

23 users found this review helpful
Reviewed On: May 27, 2013
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About me: Videogames and cooking are my passions.

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