Rhonda Dahmer Profile - Allrecipes.com (19571583)

cook's profile

Rhonda Dahmer

Rhonda Dahmer
Home Town: Illinois, USA
Living In: Missouri, USA
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Genealogy
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About this Cook
I use to own a breakfast/lunch cafe, now I just enjoy cooking for my family.
My favorite things to cook
Large holiday meals, the more complex the menu, the better. If there is one thing that challenges me, it's baking....I so wish I had the skills of my Grandmothers!
My favorite family cooking traditions
Thanksgiving dinner....it's nice to bring out everyones favorite recipes and hear them say, "you made _____ for me!"
My cooking triumphs
Perfecting my Grandmothers turkey and dressing recipe. Learning to line cook at my restaurant for 500+ people in a day and being able to keep up with the professionals
My cooking tragedies
Baking Christmas candies one year and having every receipe that contained chocolate turn into a disaster.....Thank goodness for cookies
Recipe Reviews 8 reviews
Garden-Fresh Tomato Soup
Excellent! I used tomato and basil that we had frozen from the garden. I followed the recipe except I substituted chicken broth for the skim milk (personal preference, I didn't want cream soup). Will add this to our winter soup rotation! Very easy and the best tomato soup I have found.

0 users found this review helpful
Reviewed On: Mar. 18, 2015
Old-Time Taffy Pull
Turned out perfect! Candy is very tempermental. A few things you have to make sure of is that you cook it at medium heat, cook until it reaches 250 degrees and pull it long enough for it to pull apart rather than stretch, at that point start twisting one end until it reached the thickness you want for the candy and cut it with scissors. At first the pieces are still warm and will fuse together if they are touching, spread them apart on wax paper and wait for them to cool completely. Butter your hands before you start pulling

0 users found this review helpful
Reviewed On: Dec. 8, 2013
Filet Mignon with Rich Balsamic Glaze
Our filets were very thick so we put them on the grill for a bit before we started the recipe. We added fresh sliced mushrooms to the sauce and rather than pour on top, we put the sauce with the mushrooms into small individual ramekins for dipping. Delicious!!!!

1 user found this review helpful
Reviewed On: Feb. 23, 2012
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