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Mrs. Shineflew
 
Home Town: West Saint Paul, Minnesota, USA
Living In: Bullhead City, Arizona, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Needlepoint, Reading Books, Music
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About this Cook
I am 27 yrs old. I have been cooking since I was 8 yrs old. I have two sons and a husband. We have very limited funds so I like to throw things together. It always comes out good.
My favorite things to cook
Lasagna, Mexican food, Asian/Chinese. Homestyle Mac and Cheese. Chicken, Cassaroles.
My favorite family cooking traditions
Thanksgiving and Christmas.
My cooking triumphs
Hooking my husband with my French Toast Recipes.
My cooking tragedies
Thanksgiving one year I tried some sort of twice baked sweet potato with mashed potato thingy. I never made it before so I messed it up the night before so I had to walk to the grociery store at three am, to get the canned sweet potatoes. There was only one can left. I cried.
Recipe Reviews 16 reviews
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Frank's(R) Red Hot(R) Buffalo Chicken Dip
kinda of bland. My mother loved it. Me and hubby and son not so much.

0 users found this review helpful
Reviewed On: Sep. 7, 2009
G-ma's Rice
For AUTHENTIC Mexican/Spanish Rice this is good. I will agree with a poster from below. Authentic Mexican food is very bland. I grew up in the midwest where everything is very spiced up. I moved to Arizona and went to many Authentic Mexican restaraunts and nothing tasted "right", only because my right was wrong. If you know what I mean. So I tend to stay away from authentic except for the carnitas. If you are used to Chi Chis, taco bell and O'd mexico type establishments this isn't going to be the type of rice you are looking for. Sorry But this is exactly how my sister in law makes her rice and I have been looking for it. Very simple. Great with chicken. I add a can of mixed vegis drained,

1 user found this review helpful
Reviewed On: May 25, 2009
Homestyle Turkey, the Michigander Way
I make this every year. I first reviewed it in 2003 under Dylnic. I wanted to add I use HERB OX chicken boullion granules. It is the best. Nice and flavorful and has herbs in it. Secondly if you are hesitant about the amount of seasoning salt I never measure much. Just sprinkle like you would any other thing to season to your tasting. I go crazy with the butter. I put under all skin I can and even rub all over the bird.. We love this recipe. The only turkey I will make. Of coarse I don't let mom know how I make it because she just looks at me funny when I said boullion. lol. I can't wait to cook this in two days again. As others said if you have a bigger bird you don't neccesarily increase the seasonings. Except maybe a little more boullion and water. Sometimes I use a can of swansons broth.

12 users found this review helpful
Reviewed On: Nov. 25, 2008
 
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