cook's profile


Renay
 
Home Town: Yuma, Arizona, USA
Living In: Diamondhead, Mississippi, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Reading Books
About this Cook
I am married without any children. I love to try new stuff, but with having a very picky husband I usually end up having to make quite a few modifications to any recipe I use.
My favorite things to cook
I love all kinds of food. My favorite would probably have to be a stir-fry, at least the way I make it.
My favorite family cooking traditions
Really the only traditions that I have is being in the kitchen with my mom. She is really the only person I can cook with, other people just kind of get in the way. We are totally in sync when we are cooking.
My cooking triumphs
Pretty much whenever I try something new and it actually comes out quite tasty, and looks good.
My cooking tragedies
I almost always burn bread, I guess I get too busy with other things, and it just gets forgotten about.
Recipe Reviews 22 reviews
Beth's Scalloped Cabbage
I drained the cabbage for awhile to remove as much moisture as possible. I also used saltines instead of buttery rounds, (I think it would have been too "sweet" otherwise.) This was my first time cooking cabbage, and I can't wait to cook it again. Thanks for a great recipe.

0 users found this review helpful
Reviewed On: May 26, 2009
Tuna Casserole II
I cut the recipe in 1/2. I didn't have red bell pepper, so that was omitted (though I am sure it would have been great in this dish.) I didn't julienne the veggies, but I diced them quite small. I also used macaroni noodles, and monterey/colby blend cheese. I did add a little milk, thought it might be a little too dry otherwise. This is a great dish, I do have to say though, that even cutting in 1/2 it filled up an 8x8 dish for me. Thanks for the great recipe.

0 users found this review helpful
Reviewed On: May 26, 2009
Creamy Zucchini with Linguine
I halved this recipe due to the amount of ingredients that I had. I followed the recipe exactly, and I have to say that you can probably get away with decreasing the amount of oil slightly. I do think that a large amount is needed however. I tasted this before I added the parmesan and thought "oh this is not going to be that great". After I added the parmesan I had to resist eating it all right then. So for me the parmesan is what brings all of the flavors together and makes them complimentary. Thank you so much for the wonderful recipe.

0 users found this review helpful
Reviewed On: May 26, 2009
 
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