cook's profile


shadoe
 
Home Town: Yerington, Nevada, USA
Living In: Kelso, Washington, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy
Hobbies: Scrapbooking, Knitting, Needlepoint, Gardening, Camping, Boating, Walking, Painting/Drawing, Charity Work
Recipe Box 0 recipes
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About this Cook
I've been married for 30 years and have 3 grown children and 3 grandchildren ages 15, 5 and 9 months. My husband was born and raised in the community we live in so we do lots of family feasts. Our children were involved in Drum Corps so I've also done lots of cooking for groups over 100.
My favorite things to cook
Oriental Chicken Salad, Salmon Log, Vegetable Soups, Stir Fry Chicken, Chicken and Rice, Dessert Breads
My favorite family cooking traditions
My husband does all the grilling and we often have seafood fests for the family, putting shrimp, oysters, clams and sturgeon or salmon on the grill.
My cooking triumphs
Finding my great-grandmother's German Potato Cake recipe. It's made with mashed potatoes, chocolate and cream with a filling and is very yummy.
My cooking tragedies
defrosting a butterball turkey in the microwave the first year I was married. What a mess!
Recipe Reviews 2 reviews
World's Best Potato Salad
I have to agree with the others. It's too sweet. Even cutting it down to 1/4 cup sugar, it's too sweet and the dressing is a bit runny. The dressing would make better egg salad than potato salad. I used top brand ingredients so I am not sure why it has such an "off" flavor to it. I do think it would have been better with some pickles or something to cut some of the sweetness and that is probably what I shall end up doing today.

1 user found this review helpful
Reviewed On: Aug. 25, 2009
Mexican Bean Salad
This was great! I've had 3 people ask for the recipe. I changed the sugar to a couple packets of splenda, added a can of chickpeas, used a 15 oz can of corn since I was concerned about using uncooked frozen corn in a cold salad, I used balsamic rather than red wine vinegar and lowered the oil, vinegar and salt to 1/2 what the recipe calls for. I used 3 Tbsp. cumin seed rather than powdered. Marinated overnight and it turned out delicious!

2 users found this review helpful
Reviewed On: Jun. 20, 2007
 
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