• Joined October, 2005
  • Intermediate Professional
  • 0 medals this month
  • 0 medals lifetime
I have a big family - six kids, 2 step-kids, and 6 grandkids. I love to cook (among other things) and have been cooking since I was 6 years old. My hobbies include painting, swimming, cosmetic chemistry, sewing, & reading - especially cookbooks. I bring home cookbooks as souvenirs of most places I go and also can rarely pass up a good cookbook anywhere.   I am lacto-ovo-vegetarian, but have had to cook for various eating issues over the years, so am able to cook for vegans, those with allergy issues, etc., as well as for the "meat and potatoes" group.  I love to cook various ethnic meals, and will periodically prepare a meal that is "all chinese, all mexican, all east indian", etc. I used to work in restaurants as a cook, although I don't currently.  I began this at the age of 14.  I also periodically do custom ordered wedding cakes as a sideline now and have catered a few weddings, including my step-daughter's. cheese, meat analogs, artichokes, avocadoes, pomegranates, potatoes, breads (of most kinds), mexican, italian, chinese, cherries, raspberries, peaches, lots of other veggies and fruits

My Most Recent Ratings

"Perfectly Chocolate" Chocolate Chip Cookies

"Perfectly Chocolate" Chocolate Chip Cookies

Recipe is "Extreme Chocolate". Don't make them anywhere near as big as they call for and make only VERY occasionally in small doses. They overdo things at the size and amount of this recipe. 4/13/2012
Big Soft Ginger Cookies

Big Soft Ginger Cookies

These are nice soft cookies. Definitely a repeat. — dawnrw 3/17/2012
Big Soft Ginger Cookies

Big Soft Ginger Cookies

Cookies are delicious. Will definitely make them again. — dawnrw 6/5/2011
Classic Swiss Steak

Classic Swiss Steak

My husband gave this a definite thumbs up. I made it with blade steak that I de-boned and trimmed of excess gristle and fat. Then I pounded the living daylights out of it with a meat mallet before searing the steak. I cooked it in a pressure cooker because I was running a bit behind, but it turned out great and my husband put it in the "repeat this recipe" class. — RKG1 5/27/2011
Ancient Roman Bread

Ancient Roman Bread

how much white flour do you add? I get that it is to bring the total weight up - but to what? 4/4/2010
Cayenne Corn Bread Sticks

Cayenne Corn Bread Sticks

These go well with a bowl of spicy red chili. — promfh 3/8/2010
Egg Foo Yong

Egg Foo Yong

Variations: Roast Pork Egg Foo Yong: Add 1/2 cup of diced roast pork to recipe and use only 4 mushrooms. Shrimp Egg Foo Yong: Add 1/2 cup of diced raw shrimp, cooked before adding to the egg mixture, and use only 4 mushrooms. Crab Egg Foo Yong: Use only 4 mushrooms and add 1/2 can of crab meat (or fresh crab, flaked, if you have it). [I posted this recipe.] — jfitch 9/4/2006
Deep-Fried Shrimp Balls

Deep-Fried Shrimp Balls

[I posted this recipe.] — jfitch 9/4/2006
Egg Rolls With Shrimp and Pork

Egg Rolls With Shrimp and Pork

If desired, 1 pound of ready-made egg-roll wrappers may be substituted for the wrapper dough in this recipe. Omit the wrapper directions and ingredients, wrap the filling, and fry as directed in the main recipe. [I posted this recipe.] — jfitch 9/4/2006
Spicy Pork Strips

Spicy Pork Strips

[I posted this recipe.] — jfitch 9/4/2006
Chinese Popcorn (Sweet and Pungent Shrimp)

Chinese Popcorn (Sweet and Pungent Shrimp)

These are appropriately named. Hubby and 1 friend ate the entire batch in one sitting as an appetizer while waiting for dinner. I didn't read the recipe closely enough and missed the part about letting the shrimp sit in the refrigerator for 2 hours. I put them in the freezer for about 1/2 hour instead. Still seemed to work well. 9/4/2006
Chinese Popcorn (Sweet and Pungent Shrimp)

Chinese Popcorn (Sweet and Pungent Shrimp)

These are appropriately named. Hubby and 1 friend ate the entire batch in one sitting as an appetizer while waiting for dinner. 9/4/2006
Barbecued Spareribs

Barbecued Spareribs

[I posted this recipe.] — jfitch 9/4/2006
Crab Rangoon

Crab Rangoon

I made this without the water chestnuts. Elgin has never had it with them. Apparently it is still good. The recipe was easy and went together fast. The longest time was the filling, and that could be done ahead. — Aedan 9/4/2006
Als Chicken Schnitzel

Als Chicken Schnitzel

I commend the recipe submitter for jumping in and cooking for the family. It sounds like you're doing a good job of teaching yourself to cook. My hubby will like this recipe. Thanks for posting it. 6/24/2006
Choco-Nilla Painted Pudding

Choco-Nilla Painted Pudding

What a creative suggestion. It sure does make "plain pudding" look fancy. I'll have to keep it in mind for myself. — promfh 11/7/2005

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