cook's profile


Janette
 
Living In: Columbia, Missouri, USA
Member Since: Sep. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
My fiance does most of the cooking at home...well all of the cooking mostly. When he comes home from work and is too tired to cook, I get pretty embarrassed...because my one and only specialty is spagetti! I'm sick of having to ask if he's okay with canned soup or hot dogs! And to be completely honest, he doesn't always choose the healthiest of ingredients, and it seems like we eat the same meals every week.
My favorite things to cook
I like meals that are quick and easy, with little clean up. I also would like to find some slow cook recipes! Really looking for a varitey of dishes!
My favorite family cooking traditions
My mothers recipes included "pouched chicken" which consisted of boneless skinless chicken breasts, seasoned, and an array of veggies, such as mushrooms, squash, zucchini, carrots, cubed potatoes all wrapped in aluminum foil, topped with butter, thrown into the oven or onto the grill! She also made "parmesan and brocilli spagetti" and her famous "mayonaise cake."
My cooking triumphs
I want to be one of those "Susie-homemaker" types! A real Martha Stewart, lol.
My cooking tragedies
A couple years ago, I made my fiance some soup, and he asked where the chips were...because he thought it was DIP! I still hear about it...
Recipe Reviews 1 review
Loosemeat Sandwiches III
Very good recipe, I just added and switched a few things. Instead of water, I used chicken broth. I also threw some chopped onion in to cook with the meat, along with a sprinkle of garlic powder and paprika. And along with the mustard and pickle, I melted some cheese dip, and threw it on top! Very yummy.

0 users found this review helpful
Reviewed On: Oct. 4, 2008
 
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