cook's profile


gztg44
 
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm a mother of one, cook to many. I come from a large family & we love to eat! I enjoy trying new recipes and making them my own.
My favorite things to cook
Thai, Italian, Mexican, and Southern.
My favorite family cooking traditions
United we stand. My husband, son, and I love to cook together. Going to the grocery as a family is fun, too. We all pick one thing each week that we've never tried before & I make a meal around that ingredient.
My cooking triumphs
My son's 10th birthday. We had a Hawaiian Luau. I spent months researching and practicing cooking traditional luau fare. People still talk about how good the food was.
My cooking tragedies
Shark - I guess the grocery store turn-over for shark in Indiana is not that great. It smelled terrible, like chemicals.
Recipe Reviews 23 reviews
Ellen Szaller's Mashed Potato Pancakes
My son and I made these for a quick late night dinner. I had been looking for a long time for a good recipe and this is it. I did make a couple of changes. I omitted the corn syrup and nutmeg. I also added 1/4 cup parmesan cheese. These turned out perfect. We topped them with sour cream and I am planning on making another batch right now. We used left over pancakes for a modified eggs benedict. We topped them with canadian bacon, poached egg, and hollandaise sauce. So delicious.

1 user found this review helpful
Reviewed On: Dec. 5, 2009
Ricotta Cheese Pancakes
I made the full fat version of this recipe and it was FANTASTIC. If I am going to make pancakes, I want the real deal. They are so rich and delicious.

0 users found this review helpful
Reviewed On: Jan. 2, 2009
Angel Chicken Pasta
Really good recipe. I grilled chicken breast first and then added the sauce and heated through in the oven. As others suggested, I doubled the sauce and am glad that I did. I also added fresh mushrooms to the sauce. Fantastic tasting! I had fettucine on hand, so that is what we used. I will make this again, soon!

1 user found this review helpful
Reviewed On: Aug. 3, 2008
 
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