cook's profile


Zanne Peters
 
Home Town: Grand Rapids, Michigan, USA
Living In: Sparta, Michigan, USA
Member Since: Apr. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Kids, Quick & Easy
Hobbies: Knitting, Gardening, Walking, Reading Books, Music
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About this Cook
I've always loved cooking. When I was growing up, my step-father was the household cook, and I always enjoyed helping out. I even once ended up completely covering the floor of a dorm room lounge with cooling Christmas cookies. Since having children, my favorite recipes are the ones that look and taste like they took all day to prepare, but really only took a matter of minutes! My slow cooker and bread machine are heavily used as a result! I am now a stay-at-home mother of 4 children ages 7 down to newborn, and one of the things I take pride in is having a good, healthy dinner ready for my husband when he gets home. And if I can make it so the kids all like it, that's even better!
My favorite things to cook
I love baking of all kinds - desserts, breads, cookies, bars, etc. This Christmas I plan on having a house full of cookies to give as gifts. I also like finding new ways to cook common things. Lately this has resulted in me finding new recipes for common things. My absolute favorite food so far is the "World's Best Lasagna" recipe on this site. We have a vegetable garden in the backyard, so I've loved being able to make tasty, healthy things to eat using the fresh foods we have available.
My favorite family cooking traditions
We don't really have any yet, but as my children are getting older, I'm sure we'll start some!
My cooking triumphs
Lasagna, a variety of breads (I'm the family baking queen), and getting my husband to eat salmon!
My cooking tragedies
I once tried to make lemon bars using only Splenda instead of sugar - what a flop!
Recipe Reviews 71 reviews
Sweet and Sour Chicken I
Amazing as is. Only change I made - double the sauce and omit the food coloring. I also add onion to the peppers. Yum. Love that I have the ingredients on-hand, too. So much cheaper (and probably healthier) than restaurant version!

0 users found this review helpful
Reviewed On: Mar. 22, 2009
President Ford's Braised Eye Round Steak
I was looking for a recipe for some cheap steaks I picked up, and found this one. I admit, the name caught my eye because I'm from Grand Rapids, same place President Ford grew up and was laid to rest. So I figured I'd give it a try. I'm glad I did! First of all, I love the prep - it's very simple. I could sprinkle the seasonings on the meat on the cutting board, and saved myself the hassle of having to dirty more dishes. I'm a huge fan of cooked onions, and found two onions to be perfectly appropriate. I did let them cook a bit longer than 5 minutes. I used Merlot in place of Burgundy, and 2 cubes beef boullion dissolved in 1 cup water in place of the consomme (because that's what I had on hand). Still close enough to the original. I also left them to simmer a bit longer than it stated, just because I knew my meat was pretty tough in the first place. I took the first bite and almost melted. The beef WAS fork-tender! Delicious flavor all the way through. I removed the meat and onions, and added some cornstarch that I'd whisked into cold water, brought the liquids back to a simmer, and ended up with DIVINE gravy. All in all, an excellent meal that brought back fond memories of my childhood.

145 users found this review helpful
Reviewed On: Mar. 1, 2008
Apple Pie I
I baked two pies using this recipe as written. Used Pillsbury Refridgerated Pie Crusts and Ida Red apples. Took them to a birthday party and got rave reviews from everyone! My sister had more the next day and had to call me to tell me just how wonderful it was. PERFECT recipe for apple pie! Pure and simple. I'm baking another now, using apple pie spice instead of just cinnamon. Yum! Great with ice cream on top too, of course. I also found I had no need to cover the edges of the pie with foil for some reason. I'm not sure if it's the crust I used, or because I turned the oven down to 325 and just let it bake a bit longer. Either way, we were quite happy. And to make sure your bottom crusts are totally done... use a pyrex pie plate, so you can take the pie out and LOOK at the bottom to check for browning. Works every time!

2 users found this review helpful
Reviewed On: Feb. 27, 2008
 
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