cook's profile


Sandy
 
Living In: Dayton, Ohio, USA
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Reading Books
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Zila at play
About this Cook
I love food plus I like cooking for other people and I love trying new things - plus I do like to make thing a bit healthier - i.e. less fat, less sodium, or less carbs - but most important, it must taste good - ideally will tasted great!
My favorite things to cook
Something new that turns out to be so good that other people end up asking for the recipe. I love my slow cookers (have 6, and absolutly love the new liners for them) easy clean up is right up at the top of my list.
My favorite family cooking traditions
What works and foods that people remember and want to have again. Easy is always good.
My cooking triumphs
My pineapple upside down cake and the spagetti sauce for our family reunion. I was was pretty poor, but one of the smartest thing I ever did was to make desserts for each of the departments I had contact with at my job - I just used mixes and doctored them some and took in cakes - boy, even tho they had always been nice, you can not believe how much nicer they were after I said thank you. It is a lesson I have never forgotten - I started it at Christmas time, but have found out it is even nicer when there is no special reason (just to say thank you, and random times are easy on the budget).
My cooking tragedies
I made a spinach soup for a family Thanksgiving dinner, that turned out so nasty looking (but it did taste good) that no one wanted to try it - can't say that I blame them and a cake I baked for my son's co-workers - the cherries ended up having a pit ( I always check now) and my son's boss broke a tooth.
Recipe Reviews 5 reviews
Crunchy No-Fry Chicken
Served at my daughter-in-law’s birthday dinner - these were a big hit - I made a few changes - partly because of what I had on hand - did not have any cereal so used some ½ bread crumbs and ½ shredded cheese. Added some of the black pepper but could not use the red pepper due to allergies - I gave them about a minute or two under the broiler to give them a bit more brown - they were tender, moist and oh so tasty. Even a couple of picky eaters who tried them really liked them.

11 users found this review helpful
Reviewed On: Mar. 10, 2009
Baked Salmon II
I made this recipe for my mother (new to a restricted sodium diabetic diet), who is missing her salt. I followed it exactly with the 3 following exceptions: 1. I used no salt at all 2: I cut the olive oil to 3 tablespoons (re: comments in other reviews) 3. I marinated the salmon for 3 hours (see above). I cooked it at 375 for 30 minutes - next time if I marinate that long, I will check it at 20 minutes. We both loved it and neither of us felt it needed any additional seasoning. This was easy and while salmon has been one of my lesser favorite fish, I certainly will fix this many times again. Thanks, LADYBLADE.

0 users found this review helpful
Reviewed On: Jan. 6, 2009
Easy Slow Cooker French Dip
I cannot believe how easy – and my mother loved it – even though she turned up her nose when I told her how I made it (the beer freaked her out) but she loved it (and had no complaints about beer flavor) when I served it for lunch and then gave her the leftovers. I followed the recipe with a few minor but tasty exceptions – first off I used a crock pot liner (just don’t cook without them anymore – hate clean up) I used the broth, Campbell French onion soup, and one 12 ounce of Milwaukee’s Best Light beer 9so no you don’t have to use anything fancy), 2 cloves med to fine chopped garlic, 2 small cans of drained mushrooms {would have added fresh if I had had them} I was thinking of the left over broth and nothing doesn’t taste better without mushrooms), and 1 teaspoon of dried rosemary. I cooked for the full 7 hours (don’t know why so many complained about toughness when they did not cook for the full time stated) and then sliced and left in broth over night (it was just due to when I started). I did some as sandwiches, some over mashed potatoes (this is where I dug down for the mushrooms) – this is such any easy and awesome recipe – will add it to my favorites – love it because so many of my family are “meat and potato” men. Thank you Robyn

1 user found this review helpful
Reviewed On: Oct. 8, 2007
 
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