LOVEBREEZY Profile - (1988247)

cook's profile


Home Town: Colorful, Colorado, USA
Living In: Colorado, USA
Member Since: Oct. 2002
Cooking Level: Not Rated
Cooking Interests: Slow Cooking, Mexican, Quick & Easy
Hobbies: Camping, Reading Books
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About this Cook
I have been asked several times, why my dog is named Porthos. It’s a long story so I will post it here for future inquiries. - Our last dog was a basset hound/black lab mix (very unique). We named her Breezy, from one of my favorite movies. My late father used to tease and called her Windy. - After Breezy passed away, we went to the pound and found a girl who needed a home. She is all basset and has the voice to prove it. For her name, we wanted to honor our dear Breezy but with a name that was right for her. - This time we looked at my husband’s favorite movies. He likes Star Trek and “Man in the Iron Mask”. Iron Mask is about the 3 Musketeers. Musketeers were French and Bassets are French. One of the Musketeers was named Porthos. - In the Star Trek TV show “Enterprise”, the captain’s dog was named Porthos. Here’s the tie-up. The 2 dog actors that played the part, were in real life named ===> Breezy and Windy! Therefore, we ended up honoring both our Breezy and my father!
My favorite things to cook
The simpler the better! It almost always includes Cheeeeezzzzze!
My favorite family cooking traditions
My father was a firefighter, and firefighters are known for their good cooking (for good reason). So all the major events, holidays or large gatherings he did the cooking and mom then had time to decorate. Lots of good memories and good eating there.
My cooking triumphs
See tragedies!
My cooking tragedies
I was to bring the main dish to a dinner which was porkchops in rice. They lived so far away from us that by the time we got there the rice had steamed into one big hunk. The taste and texture were horrible. I was never asked to bring anything again. (Wait, that could be considered a triumph!)
Recipe Reviews 16 reviews
Irish Egg Rolls
These were easy, quick, and good but not “to die for.” They definitely needed much more meat as the corned beef flavor just didn't come through for us. We were divided as to if it needed more flavoring—some said it was fine for others it was a bit bland. Suggestions to add a bit of flavor, perhaps some pickling spice, ground horseradish, mustard, or Swiss cheese. To cut calories and to make cooking easier, we did not deep-fry these. Rather we sprayed with non-stick cooking spray and put them in the oven. Deep frying tastes better has better texture but we just can’t afford that in our diet. Used Thousand Island dressing and/or a horseradish sauce for dipping—to be honest it was Horsey Sauce from Arby’s restaurants. Would make these again but with some tweaking. Think I’ll try the smaller wonton wrappers for hors d'oeuvres.

4 users found this review helpful
Reviewed On: Feb. 28, 2013
INCREDIBLE Raspberry Cheesecake Cookies
Very tasty, easy to make cookie--well, they should have been easy but… I didn’t have the raspberry chips so decided to try to make my own. (Thought) I didn’t have any raspberry extract but believed it would be better to use fresh raspberries anyway, wrong. They did add great, intense flavor but also added too much moisture. I mushed them up and added to melted white chocolate, spread them in a foil-lined cookie sheet and put them in the fridge to harden. They never did, because of the moisture, duh. I kinda just rolled them into little balls but when I tried to fold them into the dough, they just smeared. So I ended up just manually packing a few in with every scoop--what a mess. Stick to Mis7up’s recipe, she knows what she’s doing. Even with my mess, they tasted wonderful. They’re like Krispy Kreme doughnuts -- they melt in your mouth. . P.S. They are so good that I made them again. Still didn’t have the raspberry chips, so I used white chocolate chips and added raspberry extract and food color to the dough. A reverse version and still very good but bet they would rock with the raspberry chips.

6 users found this review helpful
Reviewed On: Oct. 27, 2011
Fried Zucchini
Had tons of zucchini and no onions so had to go without which is a shame, as we love onion rings. Sadly, the batter did not form. Therefore, I did as another reviewer suggested and after the 30 minutes, dipped them in milk and again in the flour mixture. After another 30 minutes the batter still did not really form. Luckily I got sidetracked and was not able to get back to cooking the rest of the batch for another hour--ah ha, batter! This is hard to rate as I’m not sure if it was my not using onions which may have added the needed moisture. They tasted ok but sure could use twice the spices plus a little something with punch like chile powder. Did like the shake-and-bake-like ease. May try again with longer resting time and a few changes--oh, oh Parmesan…

5 users found this review helpful
Reviewed On: Sep. 15, 2010
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