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SOONER IN CHICAGO
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Home Town: Fairland, Oklahoma, USA
Living In: Park Ridge, Illinois, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
From small town Oklahoma to suburban metropolis Chicago - from zero stop lights to big city traffic - at least I don't have to watch out for cows that escaped the fence! Love to leave the office each evening for my own wine and cooking escape...but especially love cooking on weekends.
My favorite things to cook
Too many things to list! I like trying new recipes of all varieties. Being detail-oriented, I'm a baker at heart trying to overcome exactness in cooking.
My favorite family cooking traditions
Making chocolate gravy and biscuits for breakfast whenever the family's all together.
Recipe Reviews 8 reviews
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Fish Tacos
Awesome! The sauce is a hit...I've made it several times the past few months, and sometimes I even dream about it! I've eaten purchased frozen prepared fish (i.e. Gorton's, etc.) just to have something quick to use the sauce on!

0 users found this review helpful
Reviewed On: Oct. 11, 2009
French Dip Sandwiches
Wonderful flavor! Served on French rolls & ladled the au just over open face. Next time would like to add onion to crock pot & serve on sandwiches with a cheese to melt such as Provolone. Notes: *omitted bay leaf (didn't have any); *used 1 1/2 c. purchased beef broth vs. bouillon cube; *added water almost to cover after adding beef broth. Wasn't too salty at all with regular soy sauce...perhaps variations in the size of crock pot/roast/& amt of water needed to cover effects saltiness. Plan to follow another reader's advice in using the extra au jus for French Onion Soup. Yum!

0 users found this review helpful
Reviewed On: Sep. 27, 2009
Best Bruschetta Ever
Have been making my own similar recipe for years - as other readers suggested, add balsamic vinegar to taste (I love it so usually go overboard) and use fresh basil whenever possible. If you haven't tried fresh basil before, beware, it could change the way you view basil and other fresh herbs. I now grow my own basil so it's always on hand!

0 users found this review helpful
Reviewed On: May 29, 2009
 
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Cooking Level: Expert
About me: From small town Oklahoma to suburban metropolis… MORE
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