MANOMES Profile - (18874412)

cook's profile


Home Town: Minneapolis, Minnesota, USA
Member Since: Jun. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Italian, Mediterranean
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About this Cook
I work long hours in the aerospace industry, so I look for relatively easy recipes most of the time -- although I like to go "all out" when I have time. I love to make breads when I have free time on weekends, and since I don't have a stand mixer, I have to do it the old-fashioned way (no interest in the bread machine method). Sharing food is the best part of cooking, so I tend to make lots of extra when we have get-togethers so people can take home the leftovers.
My favorite things to cook
Bread, barbecued anything, Italian, soups & stews, Christmas goodies,
My favorite family cooking traditions
My family just loves food, so any time food is involved, it's a good time. We're mid-westerners, so meat and potatoes is always a sure thing. I tend to go overboard at holiday time, and everyone gets loads of goodies - this I inherited from my mom, who was an awesome cook and baker.
My cooking triumphs
Lots of them -- usually centered around breads of some kind.
My cooking tragedies
Oh, too many to count! I experiment quite a bit :)
Recipe Reviews 129 reviews
Caldo de Pollo
I was looking for a recipe similar to a Mexican soup I used to get from a catering truck in the neighborhood I used to work in. (Now know it's called caldo de pollo :) ). I've been craving it for months! This was very close, but it needed a bit more spice. I added ground black pepper (1/4 tsp. ++) and about the same amount of cumin. I pulled off the chicken skin before adding the veggies so we wouldn't have to deal with it after serving. Super good! A++.

0 users found this review helpful
Reviewed On: Nov. 16, 2014
Stuffed Green Peppers I
Very yummy! Just what I was looking for. I didn't stray far from the original recipe, except for adding 2 minces garlic cloves when browning the meat and onions, and using stewed tomatoes (chopped) instead of the whole tomatoes in the meat mixture (definitely recommend this). I topped the peppers with more cheese before baking them. I think the author of the recipe meant for this, as baking "until cheese is melty and bubbly" was mentioned.

0 users found this review helpful
Reviewed On: Oct. 26, 2014
Penne with Chicken and Asparagus
Some changes, but this produced an very tasty casserole! I added a can of cream of mushroom soup, and about 1/2 cup of frozen peas. Also sauteed 2 cloves of fresh garlic (instead of garlic powder), and about 1/4 cup chopped onion along with the asparagus (used leftover roasted chicken, so didn't put in the sautee pan). Put all into a casserole dish, baked for 30 minutes, and topped with the cheese. We're huge fans of chicken casseroles, and my family said this was among the best I've made.

0 users found this review helpful
Reviewed On: Oct. 17, 2014

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