cook's profile


Lisa
 
Living In: Bristol, Connecticut, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I'm a 30-something woman who enjoys cooking and experimenting with flavors.
My favorite things to cook
Anything in a crock-pot. I like doing one pot dinners, or something easy. I'm not a big baker, but if its an easy recipe, I'll try it.
My favorite family cooking traditions
I grew up in a Polish family, and I love following those traditions at the holidays.
My cooking tragedies
Making spaghetti and meatball for the first time for my boyfriend, (this about 5 years ago), and using an unusal shaped pasta and over cooking it to mush. Fortunately he was graceful and ate it anyhow.
Recipe Reviews 6 reviews
Asian Noodle Toss
This was really, really good and it was easy to make, but I also added my two cents to it. To start, I used some of the stir-fry sauce, about two-three teaspoons and not quite an 1/8 teaspoon of minced ginger to marinate some chicken tenders for about 20 minutes. I also added about 1/8 teaspoon to the 1/2 cup of stir-fry sauce to give it an extra punch of flavor. Next time I might try using marinated tofu and different veggies.

0 users found this review helpful
Reviewed On: Apr. 5, 2009
Veggie Delight on Garlic Bread
I loved this recipe because it can be so easily tweaked. I added portabella mushrooms, a splash of balsamic vinegar and melted some gargonzola cheese on it. Instead of garlic bread I used a grinder roll and put pesto mayo on it. Yumo. :)

1 user found this review helpful
Reviewed On: Feb. 25, 2009
Peanut Butter Noodles
I made this on Saturday night and it was super easy and super yummy. The only thing I changed was I use an extra tablespoon of peanut butter and I used whole wheat pasta. I will be making this again. :)

0 users found this review helpful
Reviewed On: Oct. 13, 2008
 
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