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ValleyGirl

Living In: Phoenix, Arizona, USA

Member Since: Jan. 2006

Cooking Level: Expert

Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert

Hobbies: Sewing, Gardening, Boating, Walking, Reading Books, Music, Wine Tasting, Charity Work

Photos 3 images

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Sewing/Craft Room Before

Sally's Rustic Southwest Kitchen

About this Cook

Mom and wife of two sweet, sweet people. I LOVE ALL OF MY FAMILY! My friends are so important too.

My favorite things to cook

Pasta, BBQ

My favorite family cooking traditions

We have a Gingerbread Throwdown Party every December for Mom's and their daughters. I have everyone bring their own Gingerbread house kit and we all build houses together.

My cooking triumphs

When I can make something that tastes like it's Restaurant Quality!

My cooking tragedies

Bought a beef tenderloin that wasnt trimmed and tied and tried roasting it! It was raw inside. I learned the hard and expensive way how to prepare tenderloin!!!

Recipe Reviews 24 reviews

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Shrimpcargot

EXCELLENT! So easy to make too! I took Sunny's suggestion and added flat leaf parsley for color and freshness. I would highly recommend NOT cooking the mushrooms ahead of time as someone suggested as they cook up nicely just the way the recipe is. My girlfriends gobbled them up then broke out a loaf of crusty bread and sopped up the leftover scampi juices. Thanks Ambibambi!

1 user found this review helpful

Reviewed On: jun. 26, 2009

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Yes! My Auntie Jerre's! I love it made it several times. Last time, I added a bottle of beer, green chilies and then hot sauce at the end. Nice versatile recipe. She knows cooking...

5 users found this review helpful

Reviewed On: may 26, 2009

Cream Cheese Pound Cake III

I used 2 glass loaf pans. The tip I got for using glass was to cut the temp by 25 degrees. So I baked the loaves at 300 for an hour and 20 minutes. I started out with a cold oven, another tip I read. They were perfectly done! The only alteration I made to the recipe was I added a teaspoon of lemon extract. I did use the tip of having all ingredients at room temp. This was a GREAT recipe. So good and makes a ton. Froze the other loaf for next week.

0 users found this review helpful

Reviewed On: apr. 15, 2009