Borderbumble Profile - Allrecipes.com (12407637)

Borderbumble


Borderbumble
 
Home Town: La Habra, California, USA
Living In: Kenai, Alaska, USA
Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Gardening, Fishing, Photography, Reading Books, Music
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Menus 4 menus
 
Dec. 1, 2013 7:01 am 
Remember when a fondue set was an oft-given wedding gift? Or remember when fondue went belly-up as a fad foodie thing? I guess "The Melting Pot" never really was affected by the fondue pot's own melt-down. I think that might had been due to some serious business smarts by not enlarging its… MORE
 
 
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Papa Eagle from outside our window in Ketchikan.
Self Portrait
About this Cook
I have lived many places, including Amish Country in Ohio, but Alaska is the place I adore. I get all my seafood from Peninsula Seafoods, including wild white King Salmon, and King Crab at $9.95 a pound! I love the summers where it is just around sunset all night long! And on the Summer Solstice, we'll either stay up all night with the Dragon Drummers or go fishing in the middle of the night. In the Winter, we hibernate and eat comfort food.
My favorite things to cook
I LUV to grill! I'll grill all the veggies in my house once I get my charcoal grill going. I also love Asian cooking, especially Japanese, but Kalbi is my all-time favorite meat to grill.
My favorite family cooking traditions
My grandmother on my mother's side left me a lot of her authentic Slovak recipes which I adore. I also tried to learn as much from my Uncle Bob who is a chef extraordinaire.
My cooking triumphs
Anything seafood and noodles. In fact, I make my own pasta because it tastes so much better and soaks up the flavors of my sauces.
My cooking tragedies
Lately, I really screwed up meatloaf. And some goolash I recently did. Yuck!!! How can anyone mess up on these two entrees?? I guess I can...
Recipe Reviews 7 reviews
Oklahoma Indian Tacos
I'm giving this a 5 star because I cannot give it a 4. for flavor. BUT... since it gave me such a great flash-back to many wonderful moments in the past, this recipe quickly wins back that half-point. I had to make this... Not bad at all. I think the ranch-style beans is what brought this recipe to the top of the pile of other recipes I have tried. (Funny, but I never considered this as the missing ingredient...) I used Penzey's Bold Taco seasoning for the first time, too. The flavors were definitely there, but I do prefer the Indian tacos in which the dough is a yeast-raised dough. Somehow, that seems to fry up even better! Probably because it makes this entire dish taste like a fabulously wonderful, savory donut. (I use all-purpose flour rather than self-rising, add sugar to make a slightly sweet dough, and used peanut oil or good ol' lard to deep-fry 'em all up!) My next favorite version of this recipe is just the deep-fried dough (yeast-raised!) smothered with a dried wild blueberry sauce (Standing Rock Tribe, Sioux Nation of the Dakotas). That was served on Thursdays when I was working at For Yates, ND. Thank you very much, Melanie2008, for bringing back such wonderful memories of great food as well as great fellowship.

9 users found this review helpful
Reviewed On: Mar. 11, 2014
Glorious Sponge Cake
I did use this recipe to make home-made Twinkie™-like filled pastry... and this didn't give me any heartburn like its name-sake. I filled them with various fillings such as a wonderful ganache with butter-crunch cookies, vanilla-bean pastry cream filling, and almond schmear. I was in heaven!!! Because I was planning to use other flavors, I only used Mexican vanilla as my flavor base. This recipe is a keeper!!! And no -- I'm NOT sharing. They can make their own!

6 users found this review helpful
Reviewed On: Dec. 27, 2011
Daddy's Shrimp Toast
I've never made this with crab... but I did happen to have some King Crab knuckles in my freezer, so I tried it. I am at a loss to understand why people baked this rather than quick deep-fried it, because deep-frying made such a difference in flavor. To bake shrimp toast isn't really shrimp toast at all. And eliminating all the essential fatty acids in one's diet isn't good for the body, especially the brain and nervous system. And people are still using margarine for the sake of "less fat" when it is the equivalent of plastic? It hasn't lengthened anyone's life in my profession, just made it more miserable.

12 users found this review helpful
Reviewed On: May 15, 2011
 
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