Phylicia Profile - (18968172)

cook's profile


Home Town: Torrance, California, USA
Living In: Alpine, California, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Fishing, Music, Painting/Drawing, Wine Tasting
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me and voo doo
Voo Doo and Deja Voo
Me and my filly's sire...Max.
birthday skate cake
superbowl cake
About this Cook
I am an at home Mom and spend my time taking care of the house and riding my horses. I love to jump, and drive carts and trail ride.
My favorite things to cook
I love comfort foods. Everything from meatloaf to cookies. I especially love to bake and custome decorate cakes for friends and family. I love to see the look on their face when I surprise them with something over the top and unexpected.
My favorite family cooking traditions
I make meatloaf and Liver and Onions the way my Mom always made it. It gives them a taste of my childhood.
My cooking triumphs
Baking: I make the best cherry pie ever and I have learned to decorate cakes that can rival any bakery bought cakes. Cooking: I make a mean London Broil and bacon wrapped filet. I also make the most awesome crab stuffed sea scallops.
My cooking tragedies
Bean Soup. My mother makes the best bean and bacon soup, but I recently attempted it without her assistance and it was a flop. I also tried a salt crusted pork loin and it was the worst thing I have ever made in my life.
Recipe Reviews 3 reviews
Game Hen Stuffed with Wild Rice and Mushrooms
I increased the servings to 8 first. I simmered the rice in chicken stock instead of water. I sauted 2.5 oz of slivered almonds in the butter until golden. I added one pkg of chopped white mushrooms and a cup of chopped onion to the almonds. I added that to the cooked rice. Those additions made what was probably a great rice recipe into one of the best wild rice recipes I have ever tasted!

35 users found this review helpful
Reviewed On: Apr. 24, 2011
World's Best Scones! From Scotland to the Savoy to the U.S.
This recipe is exactly what I've been waiting for!! I used to have afternoon tea in Albuquerque where they served the BEST scones. I could never find them or the recipe anywhere else until I found this one. I hate tough heavy scones that could pass as bricks (Starbucks) These are light, airy, and delicate with a touch of sweetness. I left out the fruit, reduced the baking soda to 3 tsps, used evaporated milk instead of regular milk and brushed the egg wash on top before sprinkling sparkling sugar on top. I left a few without the sugar to see how sweet the dough was and they were perfect! I am catering and afternoon tea with my church and I can't wait to serve these to them! Thanks!

9 users found this review helpful
Reviewed On: Aug. 23, 2007
Danish Meatballs with Dill Sauce
This is an excellent recipe. I used ground venison in place of veal and it was great. I was wondering what I was going to do with that venison...:-)

1 user found this review helpful
Reviewed On: May 15, 2006

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