Fancy Nancy Profile - (188684690)

Fancy Nancy

Fancy Nancy
Home Town: Detroit, Michigan, USA
Living In: Roseville, California, USA
Member Since: Jun. 2013
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Quick & Easy
Hobbies: Painting/Drawing, Wine Tasting
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About this Cook
I am recently retired and spending my free time experimenting with recipes of the foods and cuisines that I have always been curious about.
My favorite things to cook
I love the flavors of Asia, India, all seafood and America's Southern Cuisine. I also love making soups out of what I have in my refrigerator and pantry. I call it "Refrigerator Soup".
My favorite family cooking traditions
My very favorite things to eat are sandwiches. The New Orleans Muffaletta and the Vietnamese Banh Mi are at the top of the list.
My cooking triumphs
I rarely cook the same thing twice the same way. I am always looking for a faster, simpler and tastier way to make a meal.
My cooking tragedies
For years I made Bouillabaisse for a small group that gathered at my house on Christmas Eve. When the small group turned into a crowd of 30, I decided to make the soup in a large turkey roaster. My mistake was to dump all of the clams and mussels into the roaster with the broth. The broth never got hot enough to open the shell fish and I had to dig them all out and throw them away. We had sea bass stew for Christmas Dinner.
Recipe Reviews 15 reviews
I cook polenta in a crock pot. I use 3-1/2 cups of cold water or stock mixed with 1 cup of corn meal and cook it in a small crock pot on low for 4 hours or more. When fully cooked and the water is absorbed I mix in 2 tablespoons of butter and any other cooked ingredients (like cooked corn or sauteed mushrooms or cheese)and pour into a 7x11 brownie pan and refrigerate until firm (at least a couple of hours or overnite). When ready to serve I cut the firm polenta into squares or triangles or circles and pan fry in a small amount of butter or olive oil for 3-5 minutes on each side until brown and crispy.

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Reviewed On: Apr. 22, 2015
Basic Creole Sauce
I have been introduced to a Creole seasoning called "Slap Ya'Mama" as well as Emeril's "Bayou Blast". Using either one of those will get you where you need to go as far as seasoning.

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Reviewed On: Feb. 24, 2015
Banh Mi
I love Banh Mi and this recipe worked well for me. I made some changes to make this a little easier to prepare. I bought a pre-cooked Jenny-O Turkey breast and sliced thinly. I mixed Thai Peanut sauce in with the mayo and also mixed in mint with the cilantro which added a super fresh taste and flair to the sandwich. This recipe made it into my Recipe Binder as one of my favs. Thank you for sharing this recipe.

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Reviewed On: Jan. 19, 2015
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Cooking Level: Intermediate
About me: I am recently retired and spending my free time… MORE
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