cook's profile


Sandi
 
Home Town: Eugene, Oregon, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I have been cooking since I was a little girl and my skills have definitely improved over the years. I cooked for a family of 6 for many years. All of my children are grown and on their own and I am alone now. It is a challenge to cook for one. I still enjoy cooking though and trying new recipes is a hobby of mine. I wish we had had the internet when I was raising children as I was always pouring over cookbooks looking for new things to make. This site is definitely one of my favorites and I enjoy trying new things all the time.
My favorite things to cook
Always looking for new healthy, low fat, nutritious ways to convert the old high fat recipes that I used to cook. Chicken is one of my favorites to cook and I must have 1,000 different ways to fix it. Always looking for new and inventive ways to get vegetables into my diet because I'm bad about getting enough.
My favorite family cooking traditions
I think the holidays are where our family has recipes that we just "have to have". Breakfast casserole, baked corn, oyster dressing, Spanish green beans, and of course the turkey. These are things that I had growing up, my kids had growing up and now my grand kids are growing up with them. I'm sure it will go on and on.
Recipe Reviews 32 reviews
Old-Fashioned Swiss Steak
Great recipe. I used tomato sauce instead of juice like many others suggested. It's what I had on hand. I doubled the recipe and the leftovers were great too. I will definitely make again.

0 users found this review helpful
Reviewed On: Nov. 4, 2009
Delicious Ham and Potato Soup
This was absolutely yummy! I did make a few changes but used the recipe for the basis. Instead of bouillon, I used 2 cans of low salt chicken broth. I sauteed the onion & celery in a little olive oil (also threw in a handful of shredded carrots). Then added the potatoes, ham and broth (and a little garlic, salt and pepper) and cooked for awhile until the vegies were about done. I made the roux using 1% milk and added about a 1/2 to 3/4 cup of shredded sharp cheddar cheese. Then added to the soup and cooked for a little longer. This was absolutely delicious. It made a lot of soup and I am alone, so froze it in single containers so that I can take it to work for lunch. I love cooking things that I can then save myself the work on work days but still have a good meal. Thanks for the recipe.

1 user found this review helpful
Reviewed On: Oct. 26, 2009
Bratwurst Stew
One of the best recipes I've made from this site. The changes I made were very few. I browned the brats, then removed and sauteed the carrots, onions and celery. Also added about a tsp. of minced garlic. I also added 2 small Yukon Gold potatoes chopped up. It was a very yummy soup. I will definitely make it again. I think it would be good with Kielbasa. Next time I think I might try using boneless skinless chicken breast as the meat base.

0 users found this review helpful
Reviewed On: Sep. 30, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?