Debra W. Profile - Allrecipes.com (18966352)

cook's profile

Debra W.


Debra W.
 
Home Town: Carlisle, Pennsylvania, USA
Living In: Newport News, Virginia, USA
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Reading Books, Music
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About this Cook
I've been married for 20 years and have six children (two in college). Music, reading, and writing are my occupations when I'm not busy with family obligations. I'm trying to establish a cooking and medicinal herb garden also.
My favorite things to cook
I love cooking foods from other cultures. I also love to bake cookies and breads.
My favorite family cooking traditions
In my house, the children begin helping with cooking and baking from about age 2. They learn to crack eggs into a cup, stir things, and add ingredients. By the time they reach age 10, my children usually are able to cook an entire recipe (with some supervision). My goal is to raise young adults who are capable and comfortable in the kitchen.
My cooking triumphs
My most recent triumph would be the lentil and basmati rice dish that my younger children actually *enjoyed* and asked for *seconds*! I topped it with steamed broccoli in a garlic butter sauce and I actually had no leftovers. My kids are not fond of lentils, so this was quite a success.
My cooking tragedies
One summer when I was 16, I made the deviled eggs for a family picnic. They looked and smelled delicious and I was so proud...until my uncle took his first bite. His eyes popped wide open! I had mistakenly and generously sprinkled the eggs with cayenne pepper instead of paprika.
Recipe Reviews 1 review
Keema Aloo (Ground Beef and Potatoes)
Oh, my gosh! This was so good! I've been making Keema Alu with another (well-known) cookbook's recipe for years and love this dish. This recipe from Allrecipes is just as yummy. My kids say this one is not as spicy as my other recipe, which pleases one kid but not the others. We serve ours with rice, a salad, and naan. I grind my own spices, except for the garam masala, so they are really fresh. (I do this in a small coffee grinder.) The Serrano pepper I used was ripe red. To save time, you could use ginger paste found in the produce section. We probably eat this dish at least once every three weeks.

1 user found this review helpful
Reviewed On: Feb. 3, 2015
 
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