cook's profile


Shana
 
Member Since: Jul. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet
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About this Cook
I am married and have two little boys. I don't get a chance to cook as fancy of dishes as I would like, as my boys tend to be a bit picky. We live on a ranch out of town, so I have had to learn to be creative with my recipes. I don't always have the ingredients that I need and a quick trip to the store isn't feasible. I have always considered myself a good cook and more importantly, I enjoy cooking. A dream of mine is to go to culinary school.
My favorite things to cook
One of the things that I like to make is bread. Sometimes I cheat and use my bread machine. I almost always have fresh bread in my kitchen.
Recipe Reviews 21 reviews
Corned Beef Potato Dinner
This was really tasty. I had a large amount of pastrami to use and was looking for a recipe to use it with. When I didn't have any luck I decided to find something with corned beef and use the pastrami instead of. I sauteed the onions and cabbage and added everything else, including the microwaved potatoes. Didn't have any spicy mustard so I just used regular yellow mustard with a dollop of horseradish. Oh, and I also added a diced apple to the mix. Cooked everything on low for 30 minutes and it was great.

0 users found this review helpful
Reviewed On: Oct. 26, 2009
Spicy Sweet Potato and Coconut Soup
So, so, so good!!!I used chicken broth, as I didn't have veggie broth. I also added red lentils to the mixture and simmered until they were soft. I didn't bother with the cilantro and seseme oil, and the soup was still very tasty. The lemon juice really kicks up the flavour of the soup. The only problem I have is that the soup isn't kid friendly. My boys wouldn't even try it.

1 user found this review helpful
Reviewed On: Mar. 11, 2009
Catherine's Sirloin Tip Roast
Pretty good roast, but I think I will continue to use my usual method. Instead of just black pepper on the roast, I slather dijon mustard over the entire roast and coat the mustard with Montreal steak spice.

4 users found this review helpful
Reviewed On: Jan. 11, 2009
 
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