cook's profile


SUNSHINE6420
 
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Gourmet
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Chicken Enchiladas I
Nacho Cheese Sauce
Me!
About this Cook
I am 28 years old and have 2 "children"--the 4 legged fuzzy kind! My dogs are Jack Russells--Juliet and Lily.
My favorite things to cook
I love to cook almost anything. I don't eat pork or red meat and rarely eat any meat. Lately I've been in an asian and Thai phase so lots of homemade curries and peanut sauces!
My favorite family cooking traditions
For Thanksgiving I always went to my grandmother's (Jackie) house either the night before or early the morning of to help prepare the meal. One year when she broke her arm I was placed in charge of her squash casserole recipe and since she passed away in September '04 and making this recipe reminds me of her. My aunt is also teaching me how to make Jackie's creamed corn and gravy (not together)--those were always my favorites!
My cooking triumphs
Lots of things--I love making a dish that looks as if it came from a 4 or 5 star restaurant!
My cooking tragedies
Almost any peanut butter cookie!!!
Recipe Reviews 42 reviews
Peanut Butter and Pumpkin Dog Treats
These were great! My extremely finicky Jack Russel loved them--as did her not so picky sister! I cut them into bone shapes and baked them about 40 minutes (the perfect time for the size I made). These were so easy, I'll make them for all my friend's dogs for Christmas!

0 users found this review helpful
Reviewed On: Oct. 12, 2009
Cadillac Pimento Cheese
So easy and so versatile! I use shredded Colby-Jack and change up the seasonings depending on my mood. Some days it's onion and garlic, some days it Greek, some days it just salt and pepper...and always it's delicious! Using sun dried tomatoes in place of pimentos is a tasty change!

3 users found this review helpful
Reviewed On: Jul. 31, 2009
Asparagus Snack Squares
I made a few changed but the recipe is still amazing to begin with! I used 1 package of crescent dough, a full pound of asparagus and 1/4 cup diced onion. I omitted the butter and sauteed the onion and garlic in a bit of olive oil with some Cavender's Greek seasoning--then added the asparagus and cooked until my texture preference. I baked the crescent crust (on a pizza stone) for 6 minutes. I used almost 4 oz. of spinach-artichoke cream cheese as the sauce and then topped with the asparagus/onion mixture and cheese. Back in the oven for 6 minutes, turned oven off and let sit on pizza stone an additional 4 minutes--PERFECT!!!! Next time I will double the asparagus and maybe add some tomatoes. A great, simple, delicious recipe!

0 users found this review helpful
Reviewed On: Jul. 26, 2009
 
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