Monica Bohle Profile - (19515660)

cook's profile

Monica Bohle

Monica Bohle
Home Town: Washington, Missouri, USA
Living In: St. Louis, Missouri, USA
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I finally have a decent sized kitchen and I am cooking up a storm...
My favorite things to cook
I love cooking anything with lemon. And mushrooms. And goat cheese. And cilantro. If you can make me some lemon, mushroom, goat cheese, cilantro pancakes or something, I will be yours forever. Oh, and I love making pan seared ribeye. I'm drooling right now.
My favorite family cooking traditions
My grandpa lived 6 hours away when I was a kid and would only visit a couple times a year. Every time he came over we knew we'd be having biscuits and gravy for breakfast. They would sit in our stomachs like boulders for hours but we loved them anyway.
My cooking triumphs
I love making stuff up as I go along when I'm cooking. My biggest triumphs are when I throw away the recipe and enjoy the experimental cooking, and it winds up being amazing.
My cooking tragedies
Mixing up baking powder and baking soda when I first starting cooking. The tragedies only tend to happen when I bake.
Recipe Reviews 18 reviews
Focaccia Bread
According to some, proofing the yeast is an unnecessary step, while others believe it's vital...baking doesn't really come naturally to me so I play it safe and proof the yeast in warm water and sugar every time I make this. It's always delicious! I've made it according to recipe and customized it with what I have on's very flexible. I recommend adding the cheese halfway through so it doesn't get over brown. Enjoy!

0 users found this review helpful
Reviewed On: Jan. 1, 2014
Hot Italian Giardiniera
The first time making this I followed the recipe exactly and it was delicious. Everyone has their own vegetable preferences so I've since added a lot of extra variety there. Cherry peppers, okra, cucumber and mushrooms are some of my favorite things to add. And I only ever use canola oil, which doesn't solidify in the fridge the way olive oil does.

2 users found this review helpful
Reviewed On: Dec. 30, 2013
Pineapple Stuffing
I had never heard of this until I started dating my current boyfriend and his mom made it for Thanksgiving. I didn't care if I had anything else on my plate--all I wanted was this stuffing. No turkey, no potatoes, no green beans, no gravy, just this stuffing. That was five Thanksgivings ago and I've since introduced it to my side of the family as well. It was really just a ploy to get to eat it four times a year (both families make it at Easter too, since it goes GREAT with ham). Some people have complained that it's too sweet, and it IS really sweet. I like it just fine anyway, but if your group doesn't love sweet stuff, just cut down. This recipe is so un-fussy that you can make alterations without worrying about how it will affect the outcome.

1 user found this review helpful
Reviewed On: Nov. 5, 2013
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Cooking Level: Intermediate
About me:
Cooking Level:
About me:
Cooking Level: Expert
About me: Proud mom to 2 beautiful dogs.I cant help it i… MORE
Cooking Level: Intermediate
About me: I am a stay at home mom, married with two… MORE

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