Phoebe Profile - Allrecipes.com (1051811)

cook's profile

Phoebe


Phoebe
 
Home Town: Bellingham, Washington, USA
Living In:
Member Since: Mar. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Reading Books, Music, Wine Tasting
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Jun. 29, 2011 1:30 pm 
Updated: Jul. 2, 2011 9:18 am
I stumbled upon a great grownup version of Puppy Chow. I made the base and left out the peanut butter (1/2 cube of butter, 12 oz. chocolate chips, and a bag of mini marshmallows). After everything was melted, I stirred it into a bowl filled with a Costco-size package of Quaker Oat Squares… MORE
 
 
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From The Blog:  Bellingham Babbles
I'm Stuffed
About this Cook
I'm a live-and-learn cook, and age has it's privileges. By getting to this stage in life I have amassed a load of great recipes, put together a binder of favorites, and feel brave enough to try just about anything. My husband and kids can attest to their role as dining room lab rats.
My favorite things to cook
I love Bon Appetite and strive to make several recipes from each issue. However, I also enjoy inventing meals based on whatever is in the fridge.
My favorite family cooking traditions
I can thank my mother-in-law for passing down amazing family recipes. Her shrimp salad, potato casserole, and homemade rolls are an institution at any Scott family gathering. I learned more about basic cooking from her than my own mom. Thirty years later, she is proud of the cook I have become. I make the Scott name proud.
My cooking triumphs
I don't consider specific meals triumphant. I figure that if I've read through the recipe enough times, it should be successful. I suppose a triumph might be trying to pull off too many epicurean tricks at once...but who wants to be too pooped to savor the victory?
My cooking tragedies
Most likely my early marriage years; trying to cook like my MIL, trying to pull off too many kitchen tricks, and subsequently proving my lack of kitchen skills to any victim who was invited to dine. Poor husband. Lesson learned! Start slowly, make notes right in the recipe book, and don't attempt to one-up the MIL!
Recipe Reviews 21 reviews
Honey Wheat Bread I
Used olive oil instead of shortening. Did not add additional water. It was easy to make with a stand mixer. One question: when it says add "small pan of water"...how small and how much water? Anyone know?

2 users found this review helpful
Reviewed On: Jan. 17, 2012
Jenni's Turkey and Dressing Pie
This was a hit at our post-Santa Bus potluck last night. After reading previous reviews I decided to tweak it a bit: 1) I added some poultry seasoning for more depth. 2) I used two packages of powdered turkey gravy blended with water (jarred gravy is e-x-p-e-n-s-i-v-e. It thickened up just fine. 3) I made and cooked the base the night before, reheated it on the stove while I made the stuffing. The base seemed a bit dry I added more water. 4) Since I used a cast iron Dutch oven, I put the whole shebang in the oven. ONE IMPORTANT NOTE: There's no way this recipe serves four unless they're starving athletes. It served eight people just fine. I plan on trying this recipe again with real Thanksgiving leftovers; especially the gravy. The stuffing mix with soup and cheese was amazing! Thanks, Jenni :o)

3 users found this review helpful
Reviewed On: Nov. 13, 2011
Grammy's Clam Fritters
These were delicious...where's the optional sixth star? The recipe says it serves 12 but I doubled the batch and four of us ate every last fritter. Please note: When it says "batter" it's more like a dough. I thought perhaps I'd misread the ingredients when I doubled the recipe. Then I wondered if the clams were supposed to be with their juice (canned). Regardless, I stirred in as much flour as I could and dumped the rest (next time I might use a bit less). My husband's a real clam snob (coming from the razor clam capital of "the world"). I used fresh, diced horse clams which are at the very bottom of the clam-eating world. He raved about the fritters. Who knew!? Hence a sixth star!

15 users found this review helpful
Reviewed On: Sep. 10, 2011
 
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