bookreader451 Profile - Allrecipes.com (19376988)

cook's profile

bookreader451


bookreader451
 
Home Town: Dalton, Massachusetts, USA
Living In: Troy, New York, USA
Member Since: Jul. 2011
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Mediterranean, Vegetarian
Hobbies: Quilting, Camping, Fishing, Reading Books
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About this Cook
Self taught home cook. My mom was (is) a horrible cook and by 12 I was cooking meals and adding flavor into my life. My kids have turned out to be foodies and that makes me proud.
My favorite things to cook
I love all things ethnic and love experimenting with flavors and spices. I love to build a meal from the protien and spices. Everyone laughs at my themes but loves my food
My favorite family cooking traditions
On Christmas Eve we always have Chinese and make dumplings and Cantonese Chow Mein. Started as an ode to a Christmas Story and has stuck.
My cooking triumphs
Thanksgiving when not one person at the table asked for salt or pepper.
My cooking tragedies
My deep fry fail
Recipe Reviews 4 reviews
Old Fashioned Potato Kugel
I have made this several times and each time it is a hit. Just today I made it for a brunch instead of having to mess with home fries and there was none left. I don't change anything except I usually pulse the onion until it is chopped very fine rather than grate it.

2 users found this review helpful
Reviewed On: Sep. 28, 2014
Rockin' Salsa
I am editing my review to include all the things I changed. I use 8 cups of tomatoes, 3 cups of onion and 2 1/2 c peppers. I usually use one Hungarian wax pepper, one half off a serrano and one smaller jalapeno chopped fine and the rest bell peppers. I use 1/4 cup white or cider vinegar and 1/4 cup plus 3 tablespoons lime juice, and add finely chopped garlic, like another review suggested. I use about one tablespoon cumin, 1-2 teaspoons of ancho chili, 1 heaping teaspoon Mexican oregano and cut the cayenne pepper down to 1 teaspoon and add a teaspoon of chipotle pepper. With the hot peppers you don't need as much cayenne and the mix of hot peppers give a good flavor without being overly hot. I also add just under 1/4 cup of white sugar and omit the brown sugar altogether. I only use one can of paste and cook about 1 hour or so. Three hours is way to long. You want the salsa to have a thicker, not watery consistency but still have the integrity of the peppers.

4 users found this review helpful
Reviewed On: Aug. 4, 2013
Grandma's Egg Custard Pie
This was so easy. I had some pie dough I had frozen so I was able to throw this together in no time. I didn't scald the milk and it worked beautifully. I added fresh vanilla caviar (It will rise to the top) but it enhanced the vanilla flavor.

7 users found this review helpful
Reviewed On: Feb. 11, 2012
 
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