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

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

The Kitchen Is the Heart of the Home Cookbook

By The Pampered Chef
The Pampered Chef, Ltd. - 1999

This makes very tasty chicken wings, with hust the right compbination of honey, garlic, ginger and soy. But because they are not broiled first, all those chicken juices and fat make the dish very soupy and we always cook it longer than specified until the liquid becomes syrupy. Then we coat each wing with it using tongs as we remove them to a plate.

useful (1)  

The batter for the crust is ridiculously buttery. My springform pan is a little loose, and I am glad I placed it on rimmed baking sheet asd melted butter oozed out. It doesn't say what size of springfrom pan to use, but it turnes out well in my medium-sized one. It is difficult to spread out the very soft crust and get it to go up the sides of the pan. It pulled away when I used a spatula and I found fingers dipped in flour worked the best. I substitute small cut up chunks of guava puree and sometimes use walnuts for the sliced almonds. I have had to write myself a note in the cookbook that a half cup of jam or guava as well as a half cup of nuts are really enough. If you don't use the raspberry jam, substitute vanilla for the almond extract. You will be surprised at how pretty it turns out, and also how that crust puffs up and ends up tasting like a normal coffee cake.

useful (0)