AdeB Profile - (13312893)


Home Town: Tucson, Arizona, USA
Living In: Pos, Port-Of-Spain, Trinidad And Tobago
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Southern, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music
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Blog...  7 posts
Apr. 2, 2011 6:46 am 
Updated: Apr. 10, 2011 3:10 pm
I finally decided to try my hand at doing something interesting with breadfruit, abundant here in Trinidad. It's so strange-looking, that many don't bother with it.  I'm also told that many "snobbish" people here consider eating breadfruit "beneath them" if… MORE
Breadfruit Souffle'
Photo Detail
Images (1)
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From The Blog:  Zonie in Paradise
Breadfruit Souffle'
Quinoa Soup
Banana Nut Bread
North Coast View
Diego Martin, TRINIDAD
About this Cook
I'm a techie grandma who teaches, cooks, reads, and loves the t.v. series "TrueBlood."
My favorite things to cook
Crockpot meals, baking, Mexican, Thanksgiving dishes, and steak.
My favorite family cooking traditions
Fannie Farmer cookbook recipes, holiday baking
My cooking triumphs
Expert Thanksgiving cook. Continues to learn more Caribbean recipes.
My cooking tragedies
Burning hard-boiled eggs regularly (I forget them.) Dropped the Thanksgiving turkey on the floor, fresh out of the oven! (My mother said "Wipe it off and don't worry about it. They'll never know.")
Recipe Reviews 12 reviews
Refried Beans Without the Refry
As another reviewer said, "No more canned refried beans!" This recipe is easy, economical, and tasty. I made it as is, except for the following: I used 3 tsp salt, as most suggested, and used 1/3 canned chopped green chiles. One big thing to note: SAVE the broth when you drain the cooked beans! I thought it looked like too much "water" was in the cooked beans, so I drained them all, then mashed them...adding some butter, cheese, and milk. However, they were still too dry. So I used about 3/4 cup of chicken broth and they turned out perfect. WHEW!!

3 users found this review helpful
Reviewed On: Feb. 12, 2012
Slow Cooker Spicy Black-Eyed Peas
After years of making black-eyed peas for New Years Day, this is the absolute best recipe!! I doubled everything for my large oval slow cooker, using 9 cups of water (including 1.5 cups with the 2 dissolved bouillon cubes.) No bacon, and just my ham bones leftover, with some added chunks of ham. I also used about 1/2 small can of jalapenos, as I had none fresh. It DOES thicken up when it cools, too. So yummy that I've now been appointed the official "bean cook" in the house. Big honor, here.

2 users found this review helpful
Reviewed On: Jan. 3, 2012
Apple Butter I
I used Heidi's suggestions. 16 medium apples, half Golden Delicious and half Gala. After 1 hour on high, I switched it to low for 14 hours, stirring about every 3. (So long because I went to bed. lol). A few seconds on blend in my blender, and poured it into 5, 14 oz. containers. Perfect, and not too sweet with that many apples and Heidi's measures of sugar and spices.

8 users found this review helpful
Reviewed On: Nov. 20, 2011
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