subcultlady Profile - (19639297)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2011
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy, Gourmet
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The Fruits of Our Labor
Wedding Favors That Guests Will Love
About this Cook
Cooking, for me, is usually "quick and easy", using only a few high quality ingredients but I've got some specialties such as baking breads, making canned foods and usually my Italian dinners knock the ball out of the park as compared to making other types of ethnically defined meals.
My favorite things to cook
Classics (meaning regularly prepared meals) in my household include ground beef tacos, tortellini with sausage and pesto, grilling steaks, buffalo chicken wings, hamburger helper, ham and cheese croissants, spaghetti with ground italian sausage and ground beef in sauce, rotisserie whole chicken, baked teriyaki pork chops or chicken thighs, bacon, hard boiled eggs, beef vegetable stew in crockpot, lasagna. Those recipes come up often in my kitchen, but I'm always trying to change up my diet and try new foods or make dishes I've never attempted before. Most of the time, the labor-intensive meals that are tried for the first time only get made once because they were so time consuming and involved. Plus, I only cook for my husband and I, big meals that last for days or side dishes made to go with meat entrees are not a big hit (but that's not because my sides are not made well, it's because the husband prefers to have his steak with a side of steak, "No vegetables please.")
My favorite family cooking traditions
Simple and easy has been the way of my family's cooking traditions. Three to five ingredients is most ideal for a quick meal. Anything more than that may be considered borderline gourmet eating in the household I was raised in. I'm trying to break that tradition and make more challenging meals than what I was used to eating while growing up and at the same time, expanding my taste palate.
My cooking triumphs
Chicken pot pies in the winter months and shish kabobs on the grill in the summer. Breads baked in miniature, disposable aluminum pans to give away as gifts for the holidays. Homemade pizza from the dough to the tomato sauce made from tomatoes grown in my own yard and topped with freshly cut cheese and mushroom blends found at the farmers market. Peach jam in 4oz jars that were my wedding guest favor. Just about anything once bacon bits and/or fat is added to the recipe.
My cooking tragedies
Made enchiladas once using 99cents store shredded cheese which did not melt! Ruined the entire recipe, dumped it straight into the trash, had to go out and buy dinner that night.
Recipe Reviews 4 reviews
Peach Preserves
This recipe fills approximately 24-26 4oz Ball jam jars. Used this recipe to make 4oz jam jars as the guest favor at my wedding. Remove RIPE peach skin with the following process: Make a small X at the base of the peach with a paring knife. Dip in boiling water for about 30 seconds to a minute. Dunk hot peaches into a bowl of ice water. Slip off the skins, but be careful now, the naked peaches are slippery. Once all measured peaches are back in the pot along with the sugar, the chunks need to be smashed up according to the consistency of jam you prefer. This is easily done with a potato masher. I put a round white sticker on top of the jar lid after sterilizing the jars in a water bath (used my All American Canner, a marvelous canning accessory!) and wrote each guests' name on it. That doubled my guest favor as a place marker for the seating arrangement. My wedding guests loved the gift, got fantastic reviews. One guest used it as an ice cream topping. Others just spread it on toast. I made several batches and they varied in consistency, not sure if this was due to not keeping the jam in the hot pot long enough to thicken more or if the ripeness of the peaches (or rather, lack of) influenced the overall result. The only "complaint" I got was that (and mostly only the men said this), "It's too sweet." Otherwise, very good, simple recipe, will use again and again.

0 users found this review helpful
Reviewed On: Sep. 26, 2014
Emily's Pickled Eggs
Great recipe but it must be doubled to make enough liquid! Has a kick, the longer they sit, naturally, the more they have real bite. Let them sit for at least 2 weeks before trying one, but they reach their full potential after at least 6 weeks of sitting in the fridge. Added slices of white onion in the jar.

1 user found this review helpful
Reviewed On: Nov. 1, 2012
Bacon Cheddar Deviled Eggs
The flavor is not much different than your everyday deviled eggs recipe, for the extra effort needed to make the bacon and spend the extra few bucks for cheese, overall not worth it. Not to say that this recipe is not good but it's all "extra pizzaz".

0 users found this review helpful
Reviewed On: Nov. 1, 2012

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