TWAIN_HARTE Profile - (1917130)


Home Town:
Living In: Fremont, California, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Photography, Reading Books
  • Title
  • Type
  • Overall Rating
  • Member Rating
Autumn Cheesecake
Split Pea Soup
Pecan Pie
Cholesterol King Heart Stopper 2000
About this Cook
I am an Italian American and this influences my cooking. I learned to cook by reading and trying new recipes. I also exercise daily.
My favorite things to cook
Whatever makes my husband or guests happy. For myself, I cook simple and nutritious food because I am diabetic.
My favorite family cooking traditions
Each year I make homemade ravioli for the holidays. My process takes about 5 hours so I start the night before (making the stuffing) and finish the next day by preparing the dough and putting them together.
My cooking triumphs
I never thought I would learn to cook as well as I have. All one needs to do is read (especially this site) and you can create yummy food. People rarely turn down an invitation. Also, my ice cream sandwiches are always a hit.
My cooking tragedies
Once I reversed baking soda and baking powder in a lamb stew recipe and it wasn't the same. It's a good thing only my parents were guests for dinner.
Recipe Reviews 42 reviews
Rhubarb Cheesecake
Yummy and not intimidating to make. It is essential to bake the crust-rhubarb layer longer (45 min.) as recommended in the AR magazine. I subbed Splenda for sugars. Will surely make again.

0 users found this review helpful
Reviewed On: Jun. 1, 2014
Best Peanut Butter Cookies Ever
Made these as directed using the top-rated review. If substituting with Splenda, use 2 cups. The cookies were not that sweet using only one cup of Splenda. (Note: When I sub Splenda, I usually use half the measure because Splenda is sweeter.) We recently bought commercially made flourless peanut butter cookies and they were crumbly, but full of sugar, I am sure. These are a treat even though you must wash them down with coffee or milk.

0 users found this review helpful
Reviewed On: May 21, 2014
Oven Pot Roast
I made this recipe just before a TV football playoff game. Had not much time to assemble, but it was quick and easy. I started it on the stovetop in a cast iron pot and transferred it into the oven. I added carrots and shallots to the pot. I used an inexpensive sweet white wine. I also baked some potatoes in the same oven the last hour and a half. Yes the aroma is very inviting and the taste great. I checked the meat at about an hour and it was tough, then let it finish the three-hour baking and it could be cut with a fork. The meat was then soft and yummy. My only negative is that the soup mix adds too much salt. I would look for a low salt alternative next time. I might try doubling the liquid since it makes such a nice sauce. This was the first successful pot roast I have made. Will be doing this again.

0 users found this review helpful
Reviewed On: Jan. 5, 2014

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