Spyce Profile - Allrecipes.com (1187692)

Spyce


Spyce
 
Home Town: Decatur, Illinois, USA
Living In: Waldorf, Maryland, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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Me
Carnival Cabin Crab
Roast Sticky Chicken
Curry Powder
  
Cream Biscuits from Rosa's Kitchen
About this Cook
I come from a family of great cooks. Both my mom and stepmom were extraordinary cooks, and my dad was pretty good in the kitchen as well. I started cooking when I was 7 or 8 years old. My mom was a student in a culinary program that featured single topic cookbooks by Better Homes & Gardens. I used to pour over those books, which I still have, planning the dinner parties I would have in the future! I loved being in the kitchen learning how to duplicate the recipes that were enjoyed by all. My love for cooking continues to this day. I usually cook 4 or 5 times a week and always try a new recipe from my vast collection of recipes or cookbooks. I think I have over 200 cookbooks and have finally come to terms with the fact that I can't buy anymore because I don't have anywhere to put them! Since I have so many cooking resources, there's always something new being prepared in my kitchen, so I don't have a regular weekly rotation of recipes. I cook whatever sounds or looks good!
My favorite things to cook
I love to cook just about everything! It's probably easier and shorter to say what I don't like to cook and those tend to be recipes that use prepackaged, canned, or processed ingredients. For me, fresh is always better. I enjoy cooking with fresh herbs and veggies from my garden. The difference that fresh herbs make to a dish is amazing, and I like how I can get a entirely different taste by using a different herb in the same recipe. I love to grill, bake, roast, saute, steam, stir fry, fry, slow cook, braise, and manage to do just about all of them in one of the numerous cooking appliances that I own. Did I mention that in addition to collecting cookbooks and recipes, that I am also a cooking appliance and gadget junkie! I have enough countertop appliances to cook a full course meal without using the stovetop or oven!
My favorite family cooking traditions
Southern/Midwestern.
My cooking tragedies
The only cooking disaster that I have had is one time trying to cut corners I made this dreadful green bean casserole that used canned cream of mushroom soup, canned green beans, and called for way to much thyme. It was really disgusting. I took one bite and threw all of it away and started over using my recipe that uses all fresh ingredients.
Recipe Reviews 68 reviews
Pesto Pasta Caprese Salad
Really good. I made the pesto with basil from my garden, and I used Formaggio marinated mozzarella cheese balls from Sam's Club. They are cherry size, so I cut them in half. I added a teaspoon or so of Aleppo pepper for a little kick. Let the pasta cool a bit before adding in the cheese balls! I served this with poached salmon topped with scallion ginger sauce, a green salad, and naan. For the pasta, I used pipettes which have openings large enough for the pesto to get inside, so good! This would be a good salad to have with bbq ribs or chicken.

4 users found this review helpful
Reviewed On: Jun. 12, 2015
Mom's Scalloped Potatoes
This is a very good recipe. I didn't have whole milk, and I used half and half and cream. I cut the butter to 3 tablespoons. I liked the idea of mixing the flour with the milk rather than sprinkling it on. It's best to mix the milk with the flour a little at a time, otherwise, the flour will clump. I used a mix of russet and Yukon gold potatoes. I let mine sit for about 10 minutes before serving.

1 user found this review helpful
Reviewed On: Apr. 5, 2015
Pressure Cooker Chili
For those wanting a thicker chili - Reserve a 1/2 cup or so of the beans and mash them before adding to the chili. This will thicken the chili. Or just wait until the chili is done and smash some of the beans against the side of the pot. You can also decrease the amount of water in the recipe to suit your taste.

6 users found this review helpful
Reviewed On: Feb. 10, 2015
 
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