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    Cook In Southwest

    New Mexico

    Chef #672534

    New Mexico

    Joined: Dec 01, 2007

    My Journal

    Reviewed Russian Palace's Vegetable Borscht Recipe

    "I thought it was good, but hubby didn;t like it - hence the 4 stars. Neither of us are familiar with borscht, so maybe that was the problem. I felt it lacked a certain richness. I;m pretty certain it was the lack of meat. (You certainly can;t call me a vegan.) I did substitute a red bell pepper for the green pepper, so maybe tha..."

    May 1, 2013 on Food.com

    Reviewed Melt in Your Mouth Chicken Breasts

    "I loved the flavor, so will definately be making this again. However, 45 minutes made my chicken breasts overdone. I;d recommend starting out at 30 min. and check for doneness then."

    Apr 29, 2013 on Food.com

    Reviewed Perfect Rump Roast

    "While rump roast is generally a pretty dry and unappealing thing, I bought one because it was on sale. I gave this cooking method a try and was pleasantly surprised. The low cooking temp made the majority of the interior stay nicely pink - medium rare - while the exterior was nicely crusty. That;s the way we like it. I only let my roast si..."

    Mar 30, 2013 on Food.com

    Reviewed Braised Short Ribs With Dijon Mustard

    "Both hubby and I agreed that this is SUPERLICIOUS! I appreciated that it was very easy to prepare with few ingredients. I may try this method of cooking with a pot roast and just add some beef bones to get that great flavor in the sauce. There was lots of sauce left over, so I'll thicken it and serve it with mashed potatoes. Do give this one a ..."

    Mar 11, 2013 on Food.com

    Reviewed Pot Sticker Dipping Sauce

    "While I did make some adjustments, this was great! I used a generous dash of hot chile oil in place of the chile peppers. I tried dried chile peppers, but didn't like the texture, so strained those out and put in the chile oil. I also added some chopped scallions to add a little color interest, but they didn't do much to the flavor. It would ha..."

    Feb 28, 2013 on Food.com

    Reviewed Kielbasa With Tomatoes and White Beans

    "The flavoring of this dish was too much like spagetti sauce for my taste. There was very little sauce, and it was super thin. I was easy to make, but I just didn't think it made the most of the kielbasa or those wonderful beans. Sorry to be going against the grain on this one. It's just one opinion of many."

    Feb 13, 2013 on Food.com

    Reviewed Sloppy Joes

    "I loved this recipe! I did make a substitution of a large jalapeno for the bell pepper, as I was out of bell pepper. I think it added a little heat that I liked a lot, so if I make this again, I'll do the same substitution. I made it on top of the stove, so added about 1/4 cup more water to handle the evaporation, plus the fact that I like my sl..."

    Feb 7, 2013 on Food.com

    Reviewed Judi's Seasoning Salt

    "This is simply wonderful!!! Enough said."

    Feb 6, 2013 on Food.com

    « Previous 1 2 3 Next »

    About Me


    I cooked my first full meal for company at age 6. It was pretty basic (steak, carrots, and toast) but well received. I think I have my Easy Bake Oven to thank for getting me started in the kitchen. If I get a break from time to time, I really enjoy cooking and baking. My favorite holidays are Thanksgiving and Christmas, because that's when I go all out and make a big feast. (Plus I really love the time off from cooking afterwards with all the left-overs available.)

    I own and run a bead and jewelry supply business from home. You can see my online store at http://www.suncountrygems.com.

    Hubby and I live in the country in an alternative energy home, so power consumption issues keep me from having all the electric appliances possible. However, we are far from primitive (at least I have a microwave, slow cooker, food processor, and dish washer.) I cook with gas (propane) and really love it. We live at about 6,000 ft. elevation, so high altitude cooking is a way of life and a challenge.

    When I was a teen, I wanted to be a chef when I grew up. I told my parents I wanted to go to college in Paris at the Cordon Bleu. They just laughed and said "sure thing, just how are you planning to pay for it?"

    I ended up becoming a high school English teacher, but that was no fun at all for me. So, I floundered around a while, then ended up in the world of computers. For 20 years I helped build the "information super highway." Then in 2000 I started my bead business. I did both for a while, then left that high-tech rat race for the poorer and quieter life of selling beads and jewelry supplies.

    Cooking is something I enjoy sharing, but don't often have the opportunity to do so. Living in the country, so far from neighbors (nearest ones are over 1 mile away) it is seldom I get the chance. Hubby is my only guinea pig for new recipes, which I try often.

    I'm trying to lose weight, so am always looking for really good food that isn't going to ruin that effort. I also try to find food that I can make in bulk then freeze for future days when I'm lazy.

    Oh, and I also like to knit, crochet, quilt, and sew.

    Favorite Foods

    Chocolate (of course)
    My favorite chocolate dish is a steamed torte made with semi-sweet chocolate chips. It's so rich, but oh so delicious. I make it only for the holiday dinners.

    I also love custards, but rarely make them.

    I dearly love a good stew, and make a variety of them often. The same recipe is seldom exactly the same, as I often will modify it to deal with what I have on hand or to try out an idea of an alternate ingredient.

    I often try foreign food recipes. My most favorite is Chinese, but Mexican is very much a part of our regular fare, as the ingredients are readily available here in New Mexico. Lately, I've been trying East Indian food. I'm growing a curry leaf tree in my house to provide me with that ingredient, as it is kind of hard to get. The tree is very happy, but I have not yet harvested any leaves. (It smells kind of like rubber, so I'm a little hesitant.)

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    http://www.suncountrygems.com

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