cook's profile


Sara
 
Home Town: Roanoke, Virginia, USA
Living In: Pulaski, Pennsylvania, USA
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Music, Wine Tasting
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I've always loved cooking. I give the credit to my mother, who is the best cook that I know. She is always learning new recipes, techniques and even has made her own "family recipe" book, which she has passed down to her daughters. I'm a piano and voice teacher working towards my graduate degree in musicology.
My favorite things to cook
I absolutely love grilling right now! It's easy, fun and makes a quick clean up. Plus -- it's great for entertaining, as your guests can gather outside and enjoy the scrumptious smells. I also enjoy cooking fish, vegetables, chicken and finding new recipes for salads. In the past year I started baking bread, something I love to do when I have the time. We try to eat as healthy as we can on a rather low budget.
My favorite family cooking traditions
Home cooked meals with little or no preservatives, organic ingredients and lots of whole foods.
Recipe Reviews 14 reviews
Cole Slaw Dressing
Very simple to make! I added celery seeds, a bit of salt and pepper, and mixed it with broccoli slaw. I let it sit for six or so hours to marinate a bit, it was very tasty! What's even better -- is that this recipe has ingredients that are *always* around the house, so there's no need to ever buy slaw dressing again!

6 users found this review helpful
Reviewed On: Mar. 28, 2008
Honey Wheat Bread II
Wow. That bread is fantastic! I'm going to make this recipe a staple around our house. I used 1/2 cup of honey, and it was a very subtle flavor, I also increased the salt by 1/2 tsp and exchanged one cup of white flour for another of wheat. I had to allow for very long rising times since it's winter - they were a full inch above the pan when I put the in the oven. The result is a beautifully fluffy texture that's full of flavor. I just made this a second time, and added a 1/2 cup of quick oats. This made for a heartier texture, great for sandwich bread!

52 users found this review helpful
Reviewed On: Mar. 8, 2008
Split Pea Soup with Rosemary
This soup is fabulous. I made a bunch of changes out of necessity, since I wanted to try making it with what I had on hand. I used: a full 2 cups of split peas, and upped the liquid to 2 quarts. I omitted the leeks, celery and the bay leaves, because I didn't have any, so I added a large onion and about 2 cups of sliced carrots. I also increased the rosemary (dried) to a full tablespoon. The soup was slightly too thin for my taste, so as suggested by another reviewer, I made a butter roux and added that to the finished soup. It was FANTASTIC, no need to blend, it was perfect! My boyfriend and I both love this recipe, it's a keeper!

1 user found this review helpful
Reviewed On: Mar. 1, 2008
 
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?