prttimecook Profile - (18989184)

cook's profile


Home Town:
Living In: Fort Collins, Colorado, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Kids, Quick & Easy, Gourmet
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Lemon Meringue Pie
About this Cook
Cooking and baking is my way to relax and is more like a hobby than a chore. I have a web based business based out of the house so I get to throw some cooking in on my "breaks".
My favorite things to cook
My daughter's side taught me some traditional foods like green chile and tortillas. I enjoy making as many foods as I can from scratch rather than canned or boxed from granola bars to farmer's market spaghetti sauce.
My cooking tragedies
Making the stock for my chicken noodle soup to feed a sick family member and straining the stock right down the drain. Forgot the bowl UNDER the strainer.
Recipe Reviews 51 reviews
Homemade Flour Tortillas
I've been trying to make tortillas since being taught by a Spanish family about 15 years ago - without a recipe. They always turned out like thick roadmaps. THESE DO NOT. What I learned from reading reviews and my Spanish family lessons: First of all, only use this recipe then...1. Shortening works as a great substitute, lard is best 2. Use your mixer with a dough hook if you have one. 3. Should be smooth as a baby's hiney when done kneading, no stretch/tear marks when you form a ball with the whole recipe. (Seriously. Pat the ball like you're giving a love pat. Should be the same.) 4. Do let the 24 balls rest under a damp cloth if you can. (10-20 min) They will not stretch back and become thick 5. Use light dusting of flour on your board and pin 6. VERY IMPORTANT: pick up and turn 90 degrees every time you roll to get a round tortilla! 6. Use a dry, extremely hot cast iron skillet. 7. Roll to dime width for large thin wraps, quarter for thin tortillas 8. Once cooked, stack wrapped in a damp towel or the 1st side cooked will stay crunchy. 9. Refrigerate leftovers or they will mold in a couple of days. 10. I like to make ahead and re-heat in foil in the oven @ 350@. HOPE THAT HELPS! Thank you LaDonna for the perfect ratio of ingredients that should be so simple but it's not and only the Grandma's know!

239 users found this review helpful
Reviewed On: Feb. 1, 2011
Spooky Calzone Snake
I submitted this recipe and want to add that I sometimes use pizza dough from the refrigerated section in the store to cut down on time. Then it's a breeze! Add or omit any "pizza toppings" you want to suit your taste. It's great for guests - just omit the colors and shape in a U.

69 users found this review helpful
Reviewed On: Nov. 13, 2010
Artichoke Stuffed Mushrooms
Wow! Very easy, fast, and impressive. Thanks Anita! Tried these last night using DH as my tester and we loved them. They are quite rich (as artichoke dip tends to be for me) so we would make this along with a crudette tray. You know; eat a mushroom, feel better by having a carrot, go back to eat more mushrooms! I even dipped a carrot in the stuffing and then popped all the rest in my mouth. Mmmmmmmcrunchmmmcrunch...

7 users found this review helpful
Reviewed On: Sep. 12, 2010
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Cooking Level: Intermediate
About me: Cooking and baking is my way to relax and is… MORE
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