Anita Moore Profile - (18981297)

cook's profile

Anita Moore

Anita Moore
Home Town: Albuquerque, New Mexico, USA
Living In: Tulsa, Oklahoma, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Needlepoint, Gardening, Camping, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting
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About this Cook
I've been cooking since I was old enough to see over the top of the kitchen counter. Neither of my parents were adventurous knew what day it was by what was served for dinner in our house. I'm now grown and have a son of my own and cooking is a love of mine (not doing the dishes however). I've taken many of the recipes I learned growing up and added my own twist/character/flavor to them. I love working with my son to teach him to cook (he's almost 8) and am thankful my husband is an adventurous eater because he never turns his nose up at anything new I make. Anything may come out of my kitchen...we are very international eaters eating anything from good ole southern fried chicken and mashed potatoes, to Mansaf (a middle eastern dish), to Coque Au Vin...and loving all of it.
My favorite things to cook
First and foremost, new things. I love to try something I've never tried to cook before and see if I can do it. After that Italian and Southwestern. For me those are comfort foods, just the smells of those different dishes cooking is comforting to me.
My favorite family cooking traditions
Baking Christmas Cookies, shelling pecans while watching my mom make her sausage stuffing (my son now shells my pecans and is learning how to make the stuffing while he watches), roasting pumpkin seeds after carving pumpkins for Halloween...and best of all, making breakfast with my son every weekend morning.
My cooking triumphs
My Cheesecakes. I made my first one when I was 17 and have since then developed my own recipes and currently make 30 different flavors of cheesecake and have worked it into a small side business from home.
My cooking tragedies
Honestly, I'm still working on mastering bread. For some reason my breads always turn out heavy and I cannot figure out what it is I'm doing wrong...I'm determined to master this before I die LOL
Recipe Reviews 7 reviews
Chess Pie III
This did not set up at all

0 users found this review helpful
Reviewed On: Sep. 28, 2013
Chess Pie
This crust tastes wonderful, but I followed the recipe to the T and it NEVER set. :-( I even left it in the oven longer than I should have,the crust was beautifully brown and crispy (without cracking) but completely liquid inside.

2 users found this review helpful
Reviewed On: Jul. 3, 2013
Traditional White Bread
I like the flavor of this recipe and I followed it precisely but just from reading it wondered about adding the salt with the yeast. Everything I've ever learned has told me doing that kills the yeast. As I thought it may loaves didn't rise as I thought they should. Next time I will add the salt in with the flour when mixing that in and see how things go. Other than that, I liked the flavor and it wasn't too time consuming. Also...this recipe states to preheat the oven to 425...but doesn't state if you bake at that temp for any amount of time, it only says to bake at 375. So...are you supposed to simply have the oven at that temp when you begin baking and turn it down...or what? That step is very unclear.

0 users found this review helpful
Reviewed On: Jun. 23, 2013

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