Margaret Regan Profile - (18828292)

cook's profile

Margaret Regan

Margaret Regan
Home Town: Sheboygan, Wisconsin, USA
Living In: Milwaukee, Wisconsin, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Dessert
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
We all have a sweet tooth, but as it turns out, all my teeth prefer sweets! I'm the weirdo in the restaurant that orders two desserts (one to take home, of course!) and why? Because I can.
My favorite things to cook
I like making new things, especially baking. I'm always trying out new recipes for cookies, bars, and desserts and bringing them into work for my co-workers to try. Or finding a yummy side dish for for family/work potlucks. I'm always on the hunt for "the" winning recipe for particular items that I can keep forever.
My favorite family cooking traditions
*Grilled Cheese and Tomato Soup on Cold, Rainy, Lazy Days. *Hot German Potato Salad when grilling out. *Fresh Homemade Bread (no bread machine!) with Homemade Soup/Chili on dark winter nights.
My cooking triumphs
I love baking new cookies and such, bringing them to work, and getting rave reviews! I work in Food and Beverage, so when our Executive Chef wants MY recipe, that's sweet!
My cooking tragedies
When I first started baking, no matter what I did, cookies always turned into hockey pucks for me. It was a running joke with my family.
Recipe Reviews 55 reviews
Crazy Crust Pizza Dough
This was....ok. My 7-year-old loved it. I wasn't sure how large of a pan to use. Obviously this affects the crust and how thick it is, how long to bake it, the consistency. I went with a small-ish pan, a bit smaller than a 9x13 jelly roll. The crust puffed up in the center. I was able to flatten it when spreading the sauce, so that was fine. The crust was pretty thin, even for my small pan, was sort of soggy, despite prebaking it correctly. I doubt I'll make it again, but it tasted ok.

2 users found this review helpful
Reviewed On: Jul. 7, 2011
Salmon with Dill
Easy and tasty! I ended up using onion salt since that 's what I had on hand and I already put some salt on the fish, so it was a tad bit salty, but still very good. Next time, I'll omit the salt if I use onion salt! I also cook my fish like other reviewers mentioned, 5-6 minutes per 1/2-inch of thickness at 450 degrees.

9 users found this review helpful
Reviewed On: Oct. 3, 2010
Oven Brown Rice
Great recipe! I used Basmati brown rice, all chicken broth (low-sodium), a little less than 1/4 cup clarified butter, minced garlic, sea salt and threw in a few mushrooms. I cooked it covered since a lot of people did that and it took about 1-1/2 hours. But it was sooo easy and very tasty.

5 users found this review helpful
Reviewed On: Sep. 22, 2010

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