cook's profile


oh! cooking mama!
 
Living In: Wichita, Kansas, USA
Member Since: Jun. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Gardening, Camping, Photography, Reading Books, Music
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deluxe stuffed shells
sweet tooth treats
About this Cook
i am the mother of super twins volt radical and zap rock. i'm the wife of my super man, patrick. i grow organic vegetables. i love to cook. we are always trying new things.
My favorite things to cook
tamales, chili verde, fish tacos, reubens, philly cheese steak, pot stickers, soups, chowders, lasagna, steak, pizza, calzones, taco salad, chicken fried steak, crab rangoon, onion rings, sushi, eggplant rollatini, cordon bleu. cookies, cakes, could go on forever.
My favorite family cooking traditions
we always have blackeyed peas on new years, for good luck! my side of the family has a mexican dinner for our christmas party ever year, and i make tamales.
My cooking triumphs
i have cooking triumphs everyday. learning how to make tamales was a triumph. many thanks to our friend alice hernandez, a wonderful cook. holidays are always fun to cook for, and parties. learning how to make sushi, and mastering grilling and smoking.
My cooking tragedies
none i can think of.
Recipe Reviews 16 reviews
Sweet Tooth Treats
this is a very simple easy recipe. the only thing i changed was to chill the cookies. they taste better when they are firm and not squishy.

2 users found this review helpful
Reviewed On: Apr. 24, 2008
Wasabi and Shrimp Cheese Ball
yum, yum, yum. i only used one box of cream cheese, i didn't want leftovers. i used frozen salad shrimp. i added 3 or more tblsp of wasabi, cuz we like it hot. also, i rolled it in slivered almonds instead of sesame seeds, just for fun. husband says it's the best cheese ball ever! thanks

0 users found this review helpful
Reviewed On: Dec. 5, 2007
Cordon Bleu Chicken Rolls
this recipe is awesome. i almost didn't go through with it for dinner tonight, i'm pleased i did. i used provolone instead of swiss, because that's what i had on hand. i used chicken breasts with rib meat, removed from the bone. i saved the bones and cooked with chicken bouillion cube and water. since i was also out of chicken soup, i thickened the resulting broth with flour, then pulled the chicken that remained and chopped and added to sauce. i followed the rest of the sauce recipe. you must make the sauce. it's so good. i wrapped the cheese as well as possible inside the ham. i rolled in bread crumbs, since i didn't have cornflakes. i just finished cleaning the kitchen. my husband and i agree, it's the best cordon bleu we have ever had. our twins also liked it. thank you!

0 users found this review helpful
Reviewed On: Dec. 3, 2007
 
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