BETHS1 Profile - (18826350)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Gourmet
Hobbies: Knitting, Gardening, Reading Books
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About this Cook
I enjoy birding, especially bluebirds. I also like gardening. I like to grow my own herbs. I have dermatomyositis: an auto immune disease. It has really changed my life.
My favorite things to cook
I love to bake: breads, cakes, pies, cinnamon rolls. I also enjoy trying new recipes and choose healthy recipes most of the time. I like to make pasta recipes and salads.
My favorite family cooking traditions
I always bring the desserts for family get togethers. I am wanting to make more artisan breads.
My cooking triumphs
Baking breads, rolls, pies and gourmet dishes.
My cooking tragedies
My biggest mistake in cooking is sometimes under baking my breads. I have decided to use a thermometer: when it reaches 180* it's baked.
Recipe Reviews 34 reviews
Savory Garlic Marinated Steaks
This didn't seem to do anything for the steak.

2 users found this review helpful
Reviewed On: Oct. 28, 2009
Mayan Couscous
This was excellent. The fresh lime juice really makes this dish. The amount of ingredients was right on.

8 users found this review helpful
Reviewed On: Oct. 28, 2009
Elegant Chicken
I make a dish like this, but it is called "Company Chicken". We save it for special occasions. For those who have written the dish is too salty, try using less bacon and dried chip beef and low sodium soup. I gave this recipe to my girlfriend and she too uses it for special occasions. Both of us receive wonderful compliments from our guests when we serve it. I do believe this recipe calls for too much bacon. I use one half a slice to wrap around each medium chicken breast. The bacon is cooked; it's just not brown and crispy. I serve this with baked potatoes or boiled rice and broccoli spears and tomato aspic or fresh sliced heirloom garden tomatoes. This recipe always turns out perfect. Putting the the chicken in the oven early, frees up time to do other baking or last minute activities before company comes. Using a whisk to slightly blend the separated soup and sour cream and diisolve the "clots" would take care of those problems.

2 users found this review helpful
Reviewed On: Sep. 1, 2009
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Cooking Level: Expert
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