Daix Profile - Allrecipes.com (19591647)


Home Town: Alexandria, Virginia, USA
Living In:
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Genealogy
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Sailing Chesapeake
About this Cook
I work as a photojournalist for Defense Department covering the Army policy-makers at the Pentagon. Been a great second job. I'd rather be sailing the Caribbean though. :-)
My favorite things to cook
Chili & pizza
My cooking triumphs
My cooking tragedies
Thanksgiving Day 2008. Mashed potatoes are supposed to be the easiest thing in the world to prepare, right? Well, I made the mistake of using an immersion blender which had a beater and a puree attachment. Scene: Everything was ready -- turkey resting... etc. When it came time to beat the Yukon Golds into fluffy mounds, I chose the puree tool. Big mistake. I turned the potatoes into soup... so it gets worse -- I thought I could stiffen them up by adding the remainder of a box of potatoe flakes -- just didn't work. I was pretty miffed so I headed to the grocery store. They had all closed so their employees could enjoy the rest of day. I wound up buying canned new potatoes at a mom'n'pop, beat them with the mixer attachment and wound up with lumpy mashed potatoes... fortunately, we still had baked sweet potatoes.
Recipe Reviews 5 reviews
Spiced Sweet Roasted Red Pepper Hummus
I've made this several times, so much better than store-bought. I customized it by adding canned artichokes (14 oz. in water) chopping about half up and the rest put into the blender with everything else. After the hummus was creamed I stirred in the chopping artichokes.

0 users found this review helpful
Reviewed On: Dec. 21, 2013
Stuffed Cabbage Rolls
First time making this, turned out well. Parboiled cabbage leaves for 5 minutes, cooled down with cold water in a colander. Made some slight changes to recipe. I used whole grain converted rice chopped green pepper with the meat. For the sauce one 5.5 oz can of V8 whisked together with an 8 oz tomato sauce and added chunky black bean/corn salsa with a glug-glug of Worcestershire sauce. Decided to bake it in a 9x13x2 glass covered with foil for one hour at 375, then uncovered for 20 minutes. Came out great -- since I'm single, I'll be eating it for the next few days. Very good.

0 users found this review helpful
Reviewed On: Apr. 8, 2013
French Onion Green Bean Casserole
I've made this successfully twice already during the holiday season & am about to make it for the third time. Truly awesome, and while I can't say the soup/canned FF onion recipe is all that bad (certainly cheaper sans Gruyere), but this rich recipe is an entirely different spin on the classic GB casserole.

5 users found this review helpful
Reviewed On: Dec. 24, 2011
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