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

Latest review:

July 24th, 2018

Chicken in Riesling with Grapes from Crockery Cookbook/over 120 Delicious Recipes for Your Crock-Pot Slow Cooker (Sunset Cookery Books)

I used slightly larger amounts than listed on the recipe to go with the package sizes of what I purchased. I don't do well with sulfites in wine and cherries were in season so instead used cherry juice... read more >

recipe reviews (451)
book reviews (18)
useful review votes (418)

Peckish Sister's Reviews

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4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Cook's Country Best Potluck Recipes

By Editors at Cook's Country Magazine
America's Test Kitchen - 2010

17th September 2011

Carrot Cupcakes : page 215

Delicious carrot cake in a cupcake form. It is not greasy, as oil is replaced with butter. I finely grated the carrots on my box grater as recommended, instead of taking the food processor option and the bright orange color evenly distributed was the reward. I am glad that I went to Whole Foods for currants (my local grocery stores do not stock them) and also used the roasted chopped walnut option. The creamy cream cheese frosting whipped up easily. The only downside is that this recipe makes it way too easy to have perfect carrot cake. As they suggested storing the frosting and cupcakes separately, I have served this as a frost-it-yourself cupcake and everyone had fun with that. This is my new favorite carrot cake recipe; I will not go back to those greasy oil-based recipes!

useful (2)  

18th September 2011

Creamy Dill Cucumber Salad : page 61

This crunchy cucumber salad has a surprising bite of vinegar and just the right amount of dill. The beautiful juxtaposition of the red onion, pale cucumber, bright green flecks of fresh dill in a white creamy sour cream base is very refreshing. This recipe solves the problem of running or salty cucumber salads. The salted pressed cucumbers exude an amazing amount of liquid and I was delighted not to have to rinse off the cucumbers. I doubled this recipe by doing the mandolin slicing, salting and pressing twice. It made a large bowlful. Since I was making the salad the day before and you were supposed to serve it within 8 hours of making it, I held the pressed cucumbers overnight. In the morning I drained again and then added the dressing and chilled for 5 hours. It tasted very fresh.

useful (1)  

26th August 2012

Southwestern Black Bean Salad : page 68

This is an amazing main dish salad for summer. I doubled this recipe and it make the perfect amount for a crowd. It is beautiful as well as tasty with fresh corn (sauteed in olive oil), scallions, avocados, tomatoes, and black beans with just the right amount of heat from the spices. I hope to make it again soon.

useful (0)  

18th September 2011

Texas Sheet Cake : page 207

Deep chocolate flavor in a very moist cake. It whips up very quickly similar to a brownie and bakes in a short period of time. The roasted pecans lying on top of the icing make it as pretty as it is delicious. The directions worked perfectly and it was very popular, disappearing quickly.

useful (1)