Dawn Profile - Allrecipes.com (13964060)


Home Town:
Living In: Indiana, USA
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian
Hobbies: Scrapbooking, Hiking/Camping, Camping, Boating, Walking, Fishing, Reading Books, Wine Tasting, Charity Work
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About this Cook
22 years ago when I married my husband, I could not cook, so he says and I sort of agreed. I got adventurous and started experimenting with new & different recipes. I found that I Love being in the kitchen, it is almost theraputic to me. We enjoy trying new recipes and foods. We feel food brings people together. My MS may inhibit me from some things, but it will never get in the way of my kithcen and experimentation.
My favorite things to cook
Anything savory. My favorite to cook is Italian, although I am not a fan of it. My husband and 2 grown kids think they are my best dishes in the kitchen. I also love to cook my grandmother's recipes because they bring me back to my childhood. Any food that triggers a great past memory is a winner with me.
My favorite family cooking traditions
We don't really have any cooking traditions. Good food, good times, and good people are where we stand.
My cooking triumphs
Finally conquering basic gravy. I do well with sauces and reductions, but something with basic chicken or pork gravy. It was my kryptonite.
Recipe Reviews 15 reviews
Balsamic-Glazed Brussels Sprouts
I made this for my husband and me and we have mixed reviews. I made it according to the recipe and I thought the rosemary was very overpowering. On the other hand, my husband thought these sprouts were quite tasty. He gave a 4 star and me a 2. I will definitely make again, but will cut wayyyyy back on the rosemary or use thyme in it's place. Thank you for the share lazybarb.

0 users found this review helpful
Reviewed On: Feb. 18, 2015
Dill-Glazed Carrots
I saw this in my new Feb/Mar 2015 issue of Allrecipes magazine today, and thought I'd give it a try. It was more than ok, less than good. I will make it again with these simple changes: I used dried dill and would definitely drop it to 1 tsp, not the recommended 2 tsp as suggested in the footnotes. Also, I'd add a bit more salt or use salted butter and 1 tsp honey as we like our carrots a bit more on the sweeter side. The cooking time on the carrots was pretty spot on.

2 users found this review helpful
Reviewed On: Jan. 20, 2015
Brussels Sprouts with Sour Cream
We're always looking for new sprout recipes, so we decided to give this a try. Sour cream is a staple in our house, not only for topping things but using as an added ingredient to many dishes as we are very fond of it. The flavors just did not blend well together in this dish.

0 users found this review helpful
Reviewed On: Dec. 2, 2014

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