Tish Profile - Allrecipes.com (188271548)

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Tish


Tish
 
Home Town: New Hampshire, USA
Living In: Alton Bay, New Hampshire, USA
Member Since: Jun. 2013
Cooking Level: Intermediate
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About this Cook
I'm an Air Force retiree and have soo many recipes that I gathered over 20 years and from people who come from about every corner of the U.S. I do have a problem with just about everything I cook; I am unable to make 4servings of just about anything. For example: when I make my onion soup I have to use a 6 qt. pot because my abundant use of onions always out volume the broths I use. Each batch usually yields 4 - 5 qts. Luckily I have many people who'll help me eat it. Did I mention I was single - I think not!
My favorite things to cook
1) Onion soup 2) American chop suey 3) Puttanesca pasta sauce 4) Hamburger "pie" 5) Other "family" size dishes
My favorite family cooking traditions
One thing would be - measuring ingredients as Rachel Ray does - eyeballing measurements. When I was but a girl I would try To pin my mother down on how much to use for so many of the meals she made for us. I eventually learned that a handful of oatmeal added to meatloaf was perfect. No breadcrumbs here! A pinch of this or a dash of this made tomato sauce just right. How can a pinch or dash of anything make a difference? "It just does"
My cooking triumphs
Developing my onion soup recipe. It took many tries to get it right. Making Martha Washington cookies. They were an accident because I wouldn't admit to my "bossy" older sister that I hadn't checked my recipe one last time. I was aiming for M.W. cake, but, um , ah, I had forgotten the baking powder! Turns out that I probably made the first plate size whoopie pie. Vanilla soft cookie with raspberry jam filling, the BEST!
My cooking tragedies
All the stuff I overcooked from breakfast to supper. I'm an equal opportunity extreme cooker - a smoke detector tester.
Recipe Reviews 20 reviews
Chicken Stir-Fry
First, I read over the recipe looking to head problems off before cooking. I knew I would be using reduced sodium soy sauce because I learned 50 years ago that yummy soy sauce causes me to swell up. I was so pleased when the lower sodium version was introduced. I bumped up the Asian flavor by adding a teaspoonful of sesame oil. Using "dark" soy sauce is a great alternative if you can find it in your neighborhood food store.(Oh how I wish I had a local Asian market) otherwise, read the nutrition labels and cook wisely. Next, use your gut feeling. If it seems a little "wrong " for your taste, listen to what your gut is telling you, and plan your recipe adjustments before you buy the chicken!!! Good luck to all, and enjoy this wonderful dish. P.S. I also use brown rice.

0 users found this review helpful
Reviewed On: May 14, 2015
Breakfast Sandwich Heaven
Five stars according to my imagination. Forget the fat and sugar load, as much as I wanted one(or seven), I just couldn't! Howevern this gives me a chance to clear something up. Processed cheese and American cheese, are not the same thing. Processed cheese MUST be labled as such. American cheese is not a processed food unless it is labled as such. Velveeta is the most widely used processed stuff, and sometimes mac 'n cheese just isn't the creamy, delish stuff our taste buds crave crave without it as part of the recipe. So relax and enjoy the EU citizens' imported cheese!

1 user found this review helpful
Reviewed On: Apr. 11, 2015
Honey Butter
Anything you can do with butter you can pretty much do with honey or maple butter! The proportions in this recipe are perfect. However the main ingredient for the best outcome is time and patience!! With both ingredients at room temp, sit down, relax and prepared to beat. After the first five minutes or so, you'll notice small bits of butter "floating "in the liquid syrup/honey. What will seem to be 3 days later, the 2 will begin to catch (just like the transition you see when making whipped cream.) The time is really not three days, just 17 hours,33 min and 12 sec! {;-). Of course by then, you're half out of your mind with the scent of maple/honey. Don't worry, your salivary glands will get a good workout. Shortly after the the first signs of it catching,it will have caught. NOW taste it!! Remember, you just put in a lot of time making sweeeet stuff! So, rather than messing around with the ingredients, use just a dab, not a slather!! Now,what to put it on - popovers, peas, carrots, any winter squash and most root veggies. Then there are snow peas, green beans, sweet potatoes (of course) and most every bread product known to man. If you try to behave yourself re:sugar/carb consumption, I suggest you limit yourself to undertaking this adventure to twice or thrice in a decade. {{;-)) remember, start with just a dab and go from there. Good luck, Tish

1 user found this review helpful
Reviewed On: Mar. 28, 2015
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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