cook's profile


Sandra A
 
Home Town:
Living In:
Member Since: Mar. 2001
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Southern, Middle Eastern, Mediterranean, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Genealogy, Charity Work
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About this Cook
I have been married for 20 years and began cooking when I was in high school. My mother taught me how to cook the basics and my mother-in-law taught me how to throw together a meal without a recipe.
My favorite things to cook
I LOVE allrecipes.com for those days when I just can't think of what to cook for my dear husband and 3 boys. I usually take several recipes and warp them together to create something new.
My favorite family cooking traditions
My family history goes back generations of great cooks and gardeners. I love cooking comfort foods from fresh ingredients (from my own garden is even better).
My cooking triumphs
I have a few recipes that I have adapted to meet our family's tastes and they get rave reviews everytime I make them. I make a great sweet potato casserole and super baked "Miss Molly" potatoes (named after a friend of ours who gave us the basic recipe)
My cooking tragedies
Because I love to "create" my own recipes we have on occasion had to feed the trash can and order a pizza. I can't tell you exactly how many or what those meals were but they were true tragedies in the kitchen. My family says my cooking tragedy is that I always seem to catch the toaster oven on fire (at least once a year).
Recipe Reviews 26 reviews
McCormick(R) Gingerbread Men Cookies
We love these. Nice and sweet and soft.

2 users found this review helpful
Reviewed On: Dec. 19, 2010
Summer Salad with Cumin-Crusted Salmon
This was very good. I really dislike it when someone rates a recipe after changing half the ingredients, but on this one we did make one very major substitution and one omission. When I went to purchase salmon it was very expensive so I purchased some frozen, portioned Tuna Steaks instead and we also omitted the pine nuts due to their expense. I was very concerned that the flavor combinations would not work with Tuna. However, it was very good. Our three boys (ages 8, 11 and 13) were not quite sure about the cool, pink centers of the Tuna, but they did like the salad. I think a very small amount of feta is definitely successful here. However, be careful not to overdo it or it becomes too overpowering. Same with the dressing. It was very good, but we drizzled only a small amount over the salad. Overall, I would def. make this again, with the Tuna, for the hubby and I.

1 user found this review helpful
Reviewed On: Nov. 29, 2010
Cherry Pie IV
Ok, I make pies all the time. I am not a novice, but I really messed something up on this one. I measured my cherries by weighing them (after pitting). I used 2 pounds, which actually measured out to between 4 and 5 cups. I used a different crust because I like my crust better. I forget to add the butter, so I dotted it on top. However, the pie was like soup. The filling thickened perfectly on the the stove top. But out of the oven it was like I had poured cherries and juice into the crust. It tasted yummy. The only thing I can think of was that while pitting the cherries, we lost power for about 7 hours causing me to put off finishing the pie for almost 24 hours. I put the cherries in the fridge and didn't add anything to them until I was ready to actually make the pie. I don't know if they sat to long? Crazy. I will try again, but maybe add a lot more cornstarch and remember to add the butter in. However, that shouldn't make a difference in the chemistry. Any ideas?***Edit*** Well, I cooled it in the refrigerator overnight. That caused it to gel and set up. I've never had to cool a pie completely before cutting. This one seems to require it.

1 user found this review helpful
Reviewed On: Jun. 13, 2010
 
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