cook's profile


Cindy
 
Home Town: Jefferson, North Carolina, USA
Living In: Boone, North Carolina, USA
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy
Hobbies: Reading Books, Music, Painting/Drawing
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  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Buckeyes I
  • Buckeyes I  
    By: Tammy Winters
  • Kitchen Approved
  • This recipe has been rated 522 times with an average star rating of 4.5
About this Cook
I'm just hillbilly with one of those fancy e-lectric cookstoves and a healthy love for food! I blog at http://getalonghome.com
My favorite things to cook
I love making all different kinds of pasta dishes, people rave about my bread (because it is THE bread), and I make a mean filet mignon. It's really easy, I know, but it impresses the heck out of my husband.
My favorite family cooking traditions
My grandmother died and took all the real traditions with her, unfortunately. My father and mother are both--um, trying to be polite here--not cooks. So I'm trying to make new traditions for the next generation to carry on.
Recipe Reviews 23 reviews
Black Beans a la Olla
Great recipe. Just the right amount of spice and easy to make. I used a pound of dried beans instead of canned. Just put them in the slow cooker with about 5 cups of water for a few hours before adding the rest of the ingredients. It takes about 8 hours this way. Left out the cilantro because my hubby won't allow it, but I think it would be a wonderful addition if you don't have picky eaters in the house. Added a splash of vinegar toward the end to fix the lack of umph. Otherwise, I wouldn't change a thing about this recipe!

1 user found this review helpful
Reviewed On: Nov. 21, 2011
Uncooked Banana Pudding
Didn't change a thing except to crush some cookies to go on top. Best banana pudding ever!

2 users found this review helpful
Reviewed On: Nov. 19, 2011
Chickpea and Pasta Soup
Pretty good! The only thing I changed was to add about a 1/2 tablespoon of vinegar. It lacked acidity for me. Taste it before you add the vinegar, since it may be due to the brand of tomatoes I used. Also, if you use dried rosemary (which I did) let it simmer a little longer so the flavor can develop.

2 users found this review helpful
Reviewed On: May 24, 2010
 
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