cook's profile


Cindy T.
 
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Kids, Quick & Easy
Hobbies: Gardening, Reading Books, Music, Wine Tasting
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About this Cook
I am a happily married stay-at-home mom to my three kids. I love experimenting in the kitchen and watching my family enjoy the fruits of my labor.
My favorite things to cook
I love comfort foods - casseroles, slow cooked meals, and desserts similar to the ones my grandmother used to make.
My favorite family cooking traditions
I adjust my cooking to the seasons. We grill out often in the summer, and enjoy hearty soups and stews in the winter. I also love themes and traditions, especially around the holidays.
My cooking triumphs
I love to entertain and throw dinner parties. I enjoy planning the menu ahead of time and providing a variety of dishes for each course.
My cooking tragedies
Expecting a large crowd for a party, I prepared a huge pot of seafood gumbo the day before. After so much time, effort & money spent on it, I scorched it just before the guest were to arrive and had to throw out the whole batch. My husband made a last minute run to a local seafood restaurant to replace it. To this day, I have never attempted another pot of gumbo.
Recipe Reviews 92 reviews
Ham and Bean Soup
Great recipe! I didn't have the sausage, but made it without it and it was still very good. Can't wait to try it again with the sausage!

0 users found this review helpful
Reviewed On: Nov. 11, 2009
Salsa Chicken
Five stars for being good and so, so easy! Perfect for a busy weeknight. I covered mine with foil for 40 minutes, cooked uncovered another 10, added cheese and cooked 5 more minutes. Great served with Spanish style rice and black beans!

2 users found this review helpful
Reviewed On: Oct. 27, 2009
Chicken Pot Pie IX
This was a huge hit at our house! I made some minor adjustments: First, I boiled a whole chicken for 1 hr. 15 min. I removed the chicken from the broth to cool, then cooked the celery and carrots in the broth. I added a clove of garlic with the onion. After the flour mixture had thickened, I added a can of cream of chicken soup, a cup of canned peas, and the other ingredients, mixed everything and then poured into a greased 13x9 baking dish. I put the pie crust on top and brushed with egg whites. (No soggy bottom crust this way!) I put foil around edges of crust in the last 10 minutes to prevent burning. Delicious!!! (My only complaint - I used Pet Ritz crust and it was too sweet. I will try another brand next time.)

0 users found this review helpful
Reviewed On: Oct. 27, 2009
 
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