Caren Profile - (18931068)

cook's profile


Home Town: Kansas City, Missouri, USA
Living In: Kansas City, Mo, Alabama, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Reading Books, Music, Wine Tasting
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About this Cook
Have enjoyed cooking since a teenager; my parents encouraged me in this alot - invited their friends over to be guinea pigs for my cooking education. Over the years I've found it therapeutic to browse recipes and otherwise research to try to come up with a home run, whether it be mac & cheese or a complicated french dish.
My favorite things to cook
Entres that surprise with delight.
My favorite family cooking traditions
Shrimp Curry! Tuna Casserole!
My cooking triumphs
Unbelieveable Cheese Cake. Even more unbelieveable Peanut Butter Pie.
My cooking tragedies
I tend to forget these embarrassments as soon as possible! Most recent "badness" was a bland Potatos Au Gratin. It's painful, because so much work and research goes into a "creation" and when it bombs, it's SUCH A DISAPPOINTMENT. But we carry on. *sigh*
Recipe Reviews 6 reviews
Oven Fries
This was my first attempt at "oven" french fries. I'm loathe to deep fat fry anything, but love the flavor of french fries, so decided to try an oven version. I have to say these were very good! I used a special "french fry" potato cutter. This was easier than I expected. The coating was just right for one potato. I used parchment paper instead of foil--this elimates all the "stuck to the pan" issues, and doesn't require extra oil or Pam. I baked them at 450 and turned half way. They were good! A couple of singed spots, but not to the point they were ruined. They are certainly not as crisp as deep fat fried, but then again, you save about a billion calories, and still have the great flavor of french fries with your steak or burger or whatever. It's a keeper. P.S. I would cut down on the cayenne. Maybe because I used just one potato, but the "kick" was a bit much for our palettes. Next time we will try the garlic salt, as recommended by other reviewers. Don't forget--use parchment paper instead of foil. No sticking! Maplegirl2005

12 users found this review helpful
Reviewed On: May 6, 2009
Creamy Broccoli Casserole
This is sensational! After reading a few reviewers comments, I decided to use fresh parboiled broccoli, 1 clove of fresh garlic sauted in the butter, and doubled the amount of salt called for. Added 1/4 tsp of freshly ground black pepper and instead of 2 cups of milk, used 1 and 1/3. Oh, and fresh breadcrumbs instead of the cracker crumbs and only on top. Anyway, I guess I changed things up a bit. Nonetheless, this was SENSATIONAL.

11 users found this review helpful
Reviewed On: Mar. 29, 2008
Grilled Eggplant, Tomato and Goat Cheese
Flavors were great, but texture poor. Like cinnybear, the rounds turned mushy. I followed the recipe as written.

1 user found this review helpful
Reviewed On: Jan. 19, 2008

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