donna Profile - Allrecipes.com (1891089)

cook's profile

donna


donna
 
Home Town: Phoenix, Arizona, USA
Living In: Allen, Texas, USA
Member Since: Sep. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Knitting, Sewing, Hiking/Camping, Reading Books
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About this Cook
Married 16 years and we have a daughter, 14. I got interested in cooking in college.
My favorite things to cook
Mexican, soups and stews, breads, pastas of all nationalities, and new recipes I can fix ahead on weekends for the week.
My favorite family cooking traditions
I love the holiday cooking at my in-laws and baking with my daughter.
My cooking triumphs
Learning how to make breads with the help of my bread machine and using my new Kitchenaid mixer.
My cooking tragedies
Trying to make sugar-free cookies from a very old cookbook - it just didn't work!
Recipe Reviews 4 reviews
Welsh Tea Loaf
I made this several times and it went very fast! I even made it for Christmas gifts. They were well received! Thanks for such a great recipe!

2 users found this review helpful
Reviewed On: Apr. 24, 2006
Beth's Chocolate Chip Cookies
I read some of the reviews to get an idea of what to expect. I noticed some found the mix dry, so I made certain to spend extra time creaming the fats and sugars, then added the eggs one at a time, to ensure a creamy mix. Then I added the flour mixture a little at a time to be sure it didn't get too dry. These are really great cookies! I will definitely be making these again!

1 user found this review helpful
Reviewed On: Sep. 9, 2004
Sausage Steamed Dinner
This recipe is so simple. I made some changes to it because I had other ingredients: I used fully cooked kiebasa and boneless/skinless chicken breasts instead of the hambone and sausage. I also only had onion, potato, carrot and cabbage. My daughter loved this, even though she "doesn't like cooked cabbage!" Thanks, Karen!

17 users found this review helpful
Reviewed On: Sep. 26, 2003
 
 
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