cook's profile


Liz H.
 
Home Town: Castle Rock, Washington, USA
Living In: Chehalis, Washington, USA
Member Since: Feb. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I live in a small town and try out new recipes for entertainment. Work at a powered equipment repair shop and enjoy backyard astronomy when the skies are clear (a rare event in Washington State!)
My favorite things to cook
anything spicy and/or unique, mostly dinner menu items, meats/pastas/stuff that goes in tortillas. marinades & BBQ in the summertime. I like to have friends & fam over for dinner and Thanksgiving and Christmas are always at my house.
My favorite family cooking traditions
cookies with the fam... i have no kids but have 6 younger siblings, and we still have fun baking cookies when we get together
My cooking triumphs
I'm afraid I'm not too adept at creating my own dishes but I enjoy trying everyone else's. Married and have introduced my picky German husband to Thai, Greek, Indian, and Middle Eastern foods. Surprisingly, he's been very cooperative and actually enjoys most of the dishes. :)
My cooking tragedies
Pie crust, period. I buy that in the freezer section.
Recipe Reviews 13 reviews
Green Bean and Canadian Bacon Casserole
this is the perfect remedy for a cold autumn day! I only had about half the beans the recipe called for so I sauteed some fresh mushrooms with the canadian bacon and stirred fresh chopped tomato into the casserole as well. Next time think I may add a wee bit of garlic powder. Thanks for a yummy recipe!

5 users found this review helpful
Reviewed On: Sep. 28, 2009
Baked Stuffed Apple
what a wonderful way to turn an autumn fruit into a rich dessert. the baked cream cheese filling is a marvelous idea, and delicious.

0 users found this review helpful
Reviewed On: Sep. 26, 2009
Cherry Chicken
If you're looking for a restaurant-quality, fruited chicken dish, this is it! It's cherry season in Washington State, so I used 1 pound of fresh Bing cherries, halved & pitted them, then tossed with a couple tablespoons of sugar and let sit a few hours prior to making the recipe. This made enough cherry juice to make the sauce later on. I also opted to bake the chicken in olive oil instead of pan-frying (I left out the flour when baking). When I was done making the sauce, I just poured it over the chicken in the baking pan and returned to the oven for 10 minutes. It was absolutely delicious!

3 users found this review helpful
Reviewed On: Jul. 12, 2009
 
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