Peckish Sister's Profile

From: Central, FL USA

Joined: December 11th, 2010

About me: I have always liked to cook, particularly breads, fruits, vegetables, vegetarian, poultry and lamb dishes. After marriage we cooked together progressively more difficult dishes with him doing the meat, grilling and frying, and I did the "dough" and the same type of things I had before. After children we started cooking more simply. After discovering the cause of my frequent migraines was an evolving long list of chemicals and odd ingredients, I began getting back to cooking from basic ingredients, and found I could be well again. I also try to cooking from what I can get in season at the ever present fruit and vegetable stands.

Favorite cookbook: America's Test Kitchen / Cooks Illustrated Books

Manchester Stew from Skinny Instant Pot & Slow Cooker Cookbook

I switched up the vegetables and canned beans to reflect what I had on hand. It was my very first use of the Insta pot and I was skeptical of the 3 minute cooking time since I had increased the amounts... read more >

recipe reviews (465)
book reviews (18)
useful review votes (420)

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Peckish Sister's Reviews

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Joy of Cooking: 75th Anniversary Edition - 2006

By Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
Scribner - 2006

These fat fluffy pancakes are always my first choice to make if I have buttermilk around. In the old version of this cookbook I was always frustrated finding the recipe as it was called sour milk pancakes and it was stuck in at the end of the panckae section with other odd pancakes. For a special brunch dish top them with cottage cheese and cherry preserves.

useful (0)  

These directions tell you exactly how long to hold your eggs after the water has come to a boil and been turned off. I often have to make 144 hard boiled eggs to give out at church and the only worse thing than seeing someone peel one where the yolk has a large outer green area, is one that is not cooked all the way through. I had always done 20 minutes regardless of egg size. Here the time is by egg size with 2 additional minutes if the eggs are right out of the refrigerator. I held large eggs right out of the refrigerator in the just boiled water for 17 minutes before running them under cold water. When I made them into deviled eggs, there was the faintest green tinge around the yolks and when I mashed them most were perfectly dry and just a few a little gummy in the center and hard to mash. So, great directions for perfectly hard boiled eggs!

useful (2)  

I love this recipe that does not take the wafers that are usually used for the bottom of these tender honey cookies with dried fruits and nuts. There is only 1 1/2 TBLS of butter along with 1/2 cup of almonds if you care about fat content. Do not even think about skipping the lemon glaze, it makes these great cookies spectacular. You are supposed to be able to store them for 6 months, but they never last that long at my house.

useful (1)