Wyattdogster Profile - Allrecipes.com (1644119)

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Wyattdogster


Wyattdogster
 
Home Town: Annandale, Virginia, USA
Living In: Warrenton, Virginia, USA
Member Since: Mar. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Boating, Walking, Fishing, Photography, Reading Books
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Blog...  4 posts
 
Sep. 29, 2012 10:18 am 
Updated: Oct. 9, 2012 11:50 am
Being the mother of an active teenage girl, I hear this everyday! The biggest complaint from my daughter is that she is starving at school, hours before lunch time. Of course, a big breakfast is not something she wants at o'dark thirty in the morning. I have been trying different things for… MORE
Busy Morning Sausage and Apple Breakfast Sandwich
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About this Cook
My adventure in cooking began when my mom gave me the Betty Crocker Boys and Girls cookbook when I was 7, I would read it cover to cover and try out the recipes whenever Mom was willing to help me. I still have that battered old cookbook, and my daughter's first cooking attempts were inspired from those same recipes. She is a teenager now, and I love having her cook with me in the kitchen. I am happily married, entering my 34th year as an RN, and work part-time at a local hospital. Oh... I love my dogs, my horse and..... my chickens (they bless me with plenty of fresh eggs every day)!!
My favorite things to cook
Anything ethnic, soups and stews, spicy and highly seasoned foods and the tried and trues that my family loves. I also love to do desserts and that is what I am usually asked to bring to pot lucks.
My favorite family cooking traditions
Having a family dinner is our most important tradition in general but there is always Jambalaya on Fat Tuesday, shrimp scampi with homemade fettucine every Valentine's Day, cheese fondue on special occasions, Black Eye Peas on New Years and the dozens upon dozens of Christmas cookies!
My cooking triumphs
No doubt the Frozen Grand Marnier Souffle I made for a Christmas Eve dinner when I was 19! So scrumtious and pretty too!
My cooking tragedies
Eggplant Parmesan..a big gooey mess and why did I try??? I hate eggplant!
Recipe Reviews 366 reviews
Spicy Sausage Quiche
I love crustless quiches! I made this for a potluck and it was devoured in no time, so delicious! I used a hot Italian sausage and sauteed the onion with it toward the end, to soften it a bit. I always add a bit of heavy cream to my 'quiches' so for this one, a generous 1/2 cup. Season it to your liking, outstanding!

0 users found this review helpful
Reviewed On: Apr. 8, 2015
Syrup on the Bottom French Toast Casserole
Perfect dish for Christmas brunch. Followed the recipe with some changes in amounts. When I began pouring the syrup into the baking dish, it just seemed like there was way too much, like the bread would be swimming in it. I only used about 2/3 of the syrup. I used sliced slightly stale french bread and the amount I had was way too much for a single layer, so I put two full layers of bread in the baking dish. I did add some cinnamon into the egg mixture. I followed others' advice and let the dish sit on the counter about 40" before baking it. The cooking time was spot on, the casserole wasn't soggy at all so next time I will cut back on the syrup quantity and use a double layer of bread again. Everyone just loved this dish and I will make it again and again! There was real maple syrup on the table, some used it, some didn't. Great stuff!

2 users found this review helpful
Reviewed On: Dec. 27, 2014
Fettuccini Carbonara
This dish made my family go nuts! A little change I made was to deglaze the pan after removing the chicken, with about a third of a cup of dry white wine (which was just sitting there, open, on my counter). Also, pancetta is amazing in this recipe! One tip for those who have had problems with curdling or the egg/cream mixture getting weird when mixed in: keep the heat fairly low when reducing the sauce, just a simmer. After adding that to the pasta, toss it around a little bit to cool things off. Then, slowly add the egg/cream mixture so that it isn't 'shocked' by the heat. You can add a little of the pasta water to thin things out for serving, if needed. I also added some chopped parsley to the final product, just to brighten it up a bit.

3 users found this review helpful
Reviewed On: Dec. 19, 2014
 
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