BugNBear Profile - Allrecipes.com (18761360)

cook's profile

BugNBear


BugNBear
 
Home Town:
Living In: Bothell, Washington, USA
Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Photography, Reading Books, Music, Charity Work
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My son modeling a Bug N Bear cloth diaper
Me with my daughter
About this Cook
My name's Juli and I'm an almost thirty-something wife and Work-at-Home Mom. I recently started up my own cloth diapering & apparel business called Bug N Bears. I keep pretty busy. But I love that I get to spend all day with my little ones and take care of the household. Like any other WAHM, I can at times be too warn out to slave all day in the kitchen (thank god for slow cookers, stir fries & 30-minute meals), but I do take pride in my food. And I'm also grateful to have a husband that is willing and able to help me in the kitchen when needed.
My favorite things to cook
Curry dishes, just about anything with an Asian or Hawaiian flair, and sweets (however I was recently diagnosed with PCOS so I'm having to come up with healthier alternatives).
My favorite family cooking traditions
During the holidays my family always makes homemade cranberry sauce, butterscotch meringue pie, cherry cheesecake w/ a shortbread crust, yorkshire pudding, and roastbeef (turkey on Thanksgiving). We're not British or anything, lol! Several years ago I made bread pudding with whiskey sauce and ever since my family always requests that I bring it over on the holidays. So it's become a new tradition.
Recipe Reviews 27 reviews
Butter Pecan Ice Cream
I've made this recipe twice now. The first time following the directions entirely, and the second with a few slight moderations. As is, the recipe isn't creamy or rich enough for my liking, and the directions as written may result in an unpleasant texture for one who isn't aware of the importance of tempering eggs. Make sure to temper your eggs first (as directed by PamA), and stir constantly, rather than occassionally, until the mixture is smooth and slightly thickened. I think the amount of pecans used in this recipe is spot on, as well as the amount of brown sugar, but the ice cream is just as good if slightly reduced (all depends on how much of a sweet tooth you have). The only ingredient changes I do suggest making- unless you prefer the taste of lowfat ice cream- is substituting heavy cream for the half-and-half, and substituting 1/2 C. milk (or half-and-half) for the 1/2 C. heavy cream.

3 users found this review helpful
Reviewed On: Aug. 31, 2011
Nutty Coconut Fish
I used catfish with this recipe and served with jasmine rice rice and coconut curry. I followed the directions exactly, and while the catfish came out perfect, I personally felt like the brown mustard was a little overpowering. I had to spoon my curry onto the fish to help mask the strong mustard aroma. It did the trick, and the coconut fish complimented the curry very well, but I don't think I could have eaten it by itself. I also was slightly put off by the texture, the batter was soft coming out of the oven- not crispy. Of course I should have known better considering that this was oven baked and not fried. I try to avoid frying at all costs, but sometimes certain foods are just best that way.

9 users found this review helpful
Reviewed On: Dec. 16, 2010
Hot Buttered Rum Batter
I've been making this batter for two Fall/Winters now and I LOVE it! I use about 2 Tbsp. of batter in a mug, because I can't really taste it with just one tablespoon. But other than that, the batter is perfect as is.

6 users found this review helpful
Reviewed On: Oct. 4, 2010
 
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