cook's profile


Ginger C.
 
Home Town: Red Bank, New Jersey, USA
Living In: Windermere, Florida, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
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About this Cook
I have just become an emptynester and have found that I really enjoy cooking again. So easy to cook for two and have leftovers to enjoy another day. No one complaining that they don't like what we are having (hubby better not complain...) Love them and I miss the kids - but life is a little less complicated with them away. One out of college and supporting herself, the other finishing up his junior year at UVA. We love to travel, love trying new foods.
My favorite things to cook
I love to bake, but am trying to do less of it. There really aren't too many things that I don't like. Anything the kids weren't sure about growing up, we fondly named "mommy slop" - usually something in a sauce.
My favorite family cooking traditions
Threatening to cook fish sticks when I wanted to go out to dinner. Finding recipes that everyone liked that we could add to our "mommy slop" repetoire.
My cooking triumphs
My husband loves key lime pie and I finally have a recipe that he considers the best. My creme de menthe brownies are always requested at pot lucks and by the family.
My cooking tragedies
The first time I made brownies the recipe said mix by hand....( now I was only about 6 years old) my mom came in to find me elbow deep in eggs and chocolate.
Recipe Reviews 26 reviews
Marinated Pork Tenderloin
This was excellent. Like others, I cooked the marinade and used as a sauce. Next time I will make more marinade and use some to marinade the pork and the rest to cook down. I served this with fried apples and it was wonderful. Grilled the tenderloin to 160, turning 3 times and let rest for about 10 minutes.

1 user found this review helpful
Reviewed On: Oct. 19, 2009
Grilled Salmon I
Excellent! Very easy, simple ingredients, great taste and texture, ameneable to changes and additions. Added a little cayenne pepper to kick it up a bit. Didn't have lemon pepper, but it didn't need it. Will make again.

0 users found this review helpful
Reviewed On: May 28, 2008
Baked Dijon Salmon
This was easy and very tasty. I probably went a little heavy on the honey, so next time, I will try harder to get the 2 to 1 ratio of mustard to honey. I also spread on the mixture, then poured on the crumb/pecans. I finished it under the broiler, but did not keep an eye on it, so I scraped off a thin layer of the crumbs that were a bit dark (black)and it was still delicious. I used italian breadcrumbs, cause I didn't have plain and left out the parsley. Will definitely make again.

0 users found this review helpful
Reviewed On: Apr. 25, 2008
 
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