cook's profile


MsVal
 
Home Town: Binghamton, New York, USA
Living In: Phoenix, Arizona, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Fishing, Photography, Music, Wine Tasting
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About this Cook
I live alone now, son has grown up and moved out. I like to bake and take goodies to work a lot. Cooking for one isn't easy for me, so I usually have a lot of food to share with co-workers as well! lol
My favorite things to cook
Cakes, cookies, enchiladas, steaks, roast, ice cream, all kinds of veggies, anything with cheese (if appropriate) just everything!!
My favorite family cooking traditions
Watching Mom make enchiladas while I was growing up (with her homemade sauce, which was make a roux add a dash of this and a handful of that and don't forget the spoonful of peanut butter and a lot of other stuff besides the red chili she put in it!) Oh, and baking cookies, too!
My cooking triumphs
Anytime anyone enjoys a meal I've made!
My cooking tragedies
Learning to cook for one (just me, now) all over again...
Recipe Reviews 12 reviews
Antipasto Pasta Salad
Wonderful stuff! I used more like a 1/3 lb. on the meats but otherwise stuck to the recipe, so pretty served in my trifle bowl and a simple parsley garnish on top. Make this easy dish, people will think you fussed! Thanks for the great recipe, Dayna!

2 users found this review helpful
Reviewed On: Feb. 4, 2012
Zucchini Puffs
I loved these, the texture was superb. Based on other reviews I added 1/2 tsp. each of garlic and onion powders. The recipe halved nicely, since I'm the only one here to eat them now, and they still turned out beautifully. Puffy is the perfect description-you nailed it with their name, Anna B. Thanks for sharing, I'll make these again and again!

1 user found this review helpful
Reviewed On: Jan. 8, 2012
Boneless Buffalo Wings
Best. Ever.

4 users found this review helpful
Reviewed On: Feb. 23, 2011
 
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