cook's profile


MeggieSuzel
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Hopewell, Pennsylvania, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Kids, Quick & Easy
Hobbies: Scrapbooking, Knitting, Walking, Fishing, Reading Books, Charity Work
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Horseradish Deviled Egg Spread
Apple Buttler Pie
Grilled Asparagus Salad
BBQ Steak
Two of Da Boyz
About this Cook
Married for 13 years, 1 son and two dogs. Full time work both at home and on the job! Love crafts and reading when I get the time and am not too tired. Enjoy Steelers football and Penguin Hockey.
My favorite things to cook
Anything! Followed closely by trying new recipes or inventing my own. I've just recently been bitten by the cooking bug. I have a hard time not logging on to find a new way to fix something for every meal I get time to cook! I've added several new receipes I hope are accepted for others to share
My favorite family cooking traditions
Homemade apple butter, grilling, my mom's Thanksgiving stuffing, Saturday morning pancakes and bacon or sausage, Friday night homemade pizza.
My cooking triumphs
The first roast I ever cooked in our first apartment. The stove was so small that the oven door would not completely close because the pan was too big! But I got it cooked!
My cooking tragedies
An italian soup that ended up being just a big tasteless pot of noodles! That was when I learned to follow the recipe to the T the first time you make it. Now that I am more proficient I can experiment the first time, but wow was it a mistake that time!
Recipe Reviews 19 reviews
Scrambled Eggs Done Right
For those that didn't like with the mayo try switching the mayo for a very small dollop of sour cream. Makes for very creamy eggs. Adding a handful of shredded cheese makes them heavenly! And go ahead and throw the salt and pepper in before cooking. Margarine in the pan is the only way to go for a great taste.

1 user found this review helpful
Reviewed On: Oct. 26, 2009
Marinated Flank Steak
What a super marinade! Didn't have dijon so I used spicy brown mustard and all I had on hand was balsamic vinegar, but wow! Even the 10 year old thought the flank steak was great. And we only marinated for an hour. Can't wait to see what it is like when we marinate the full six hours! Thanks for the super grilling night!

1 user found this review helpful
Reviewed On: Jul. 9, 2009
Army SOS Creamed Ground Beef
I had never had this before but heard my father and husband refer to it from their days in the Army and Air Force. We made a couple minor modifications, and even my hubby who was glad to get away from military food said it was good enough to make again.

0 users found this review helpful
Reviewed On: Feb. 21, 2009
 
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