sheila Profile - (10003657)


Home Town: Bridgeport, Connecticut, USA
Living In:
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Knitting, Sewing
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    By: Hazel1014
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About this Cook
I have been a member here in allrecipes for such a long time and so much has happened in my life. I remember trying all these recipes because my guy, as you can see in "My favorite things to cook" section ... loved my cooking. Well My Neil passed away 3 days before Christmas 2013. and so much has changed. I miss him so very much, I miss how he really loved when I tried something new - a lot of which came from allrecipes. I don't cook as much anymore - I don't seem to have as much joy in it. but I do still love to share and look at the new recipes. meanwhile, thanks to all for the recipes my Neil loved.
My favorite things to cook
My Fiance's favorite - Spaghetti, homemade sauce w/ mushrooms & sausage and garlic bread! and weekend breakfasts :) its experiment time! and I love to make Casseroles and crock pot meals - I LOVE to try new things especially though!
My favorite family cooking traditions
very Eastern European and Finnish/Scandinavian - anyone for Lefse or Lihapiirakka? :-)
My cooking triumphs
Holiday dinners for 30 to 50 regularly (full sit down ones!)and a rave review from everyone.
My cooking tragedies
other than burning the bacon? Cant think of a thing! :-) oh, and leaving the gizzards in the turkey and the time the salad dressing exploded and... hmmm well - there are too many to list here. If it could happen it did! Murphy's Law :)
Recipe Reviews 101 reviews
Slow Cooker Western Omelet
EXCELLENT! So versatile this is! Crockpot cooking is easy & different. Remember unless you brown/cook 1st (hash browns,bacon) you're not going to get that crispy taste you're looking for (unless you do it in the oven-which you can!) if you brown first- slow cooking will soften crispy hash browns/bacon etc. I like hash browns so I brown first, but I also like diced soft potatoes . if you do use the diced/sliced potatoes or broken up hash browns make sure they're well seasoned otherwise they'll be soft AND not overly flavorful & btw, Use a liner or WELL greased crock pot always. lightly greased does not work well so use a GOOD amount butter/or spray -- nothing worse than having to scrub out a crock pot, even worse when the pot doesn't come out (& best to spend a few extra & get a crock pot that does come out of the base!) Remember-liquid & oil don't "cook out". Be careful how much liquid you add to your eggs. I use 1/2 & 1/2 mostly, because it makes eggs so creamy & I use less than called for. I also use water-it makes the eggs fluffier. I also add seasoning to the eggs (garlic,parsley,black pepper) keeping in mind to complement the seasonings used in the potatoes. Also, beware of cooking times. Crock pots cooking times vary, times definitely vary if you decrease or increase the amounts called for. This recipe as is,is only 7 hrs on low for me, so half a recipe would be 3 or so hrs-make this when you can watch if the 1st time so you have a time base for the future

0 users found this review helpful
Reviewed On: May 29, 2015
One Pan Orecchiette Pasta
Wonderful! cooking pasta in a reducing broth may not be for everyone- good news is it's very versatile! & I do make it somewhat differntly - for a couple of reasons. I hate the floury taste from pasta cooked in a reducing liquid, same thing happens when you cook pasta in a crock pot-an awful floury taste.. So, if you're like me, here are some tips.. cook your pasta separately, to almost al dente.. then use half the chicken broth(any kind of broth/bouillon/ soup mix will work here - if you don't care for salt tho, make sure to use low/no sodium). When you add your pasta cook it in half the broth adding more as/if needed until your pasta is completely done. Another issue for me is the oil and sausage fat (btw - you don't have to use sausage here either, ground or shredded chicken, ground turkey/beef also work well-it should be well seasoned though because it's the backbone of the dish). I use sweet Italian sausage & I add more Italian seasoning & yum-Garlic!. After cooking the onion & any other vegies (yum-diced tomatoes & mushrooms!)-then I check how much oil is in the pan -if I use sausage, I drain the oil/fat then add sausage & drain again before adding pasta. If I use chicken-then I may not drain, chicken has less fat-see how it cooks up & you can judge if you need/want to drain fat off. finally, the greens - arugula/spinach/zucchini all work great! Remember a recipe is only a guide & you know your family's tastes best.

1 user found this review helpful
Reviewed On: May 29, 2015
Grandma's Green Bean Casserole
Wonderful, Easy and delicious. I just love this, i do however have a sour cream hater in the family - so i have had to alter this.. I saute my onions (and I add a handful of mushrooms) until translucent in the butter first then remove with a slotted spoon.. First and foremost, i must have frozen french cut green beans. Canned just won't do. I use Philadelphia cream cheese spread (in the tub-NOT brick) with 2 to 3 tablespoons of milk then I add a bit of powdered garlic and a small mix of black and white pepper all stirred nicely in my very deep pan. I put the two tablespoons of flour in a resealable bag add my slightly damp green beans, cooled onions and mushrooms then shake to cover finally adding to the pan that is cooking nicely on low heat- bringing it up to medium heat and stirring well! then its transfer to baking dish .. now i scale back on the shredded cheeses because I've used the cream cheese by about 1/2 cup. then follow recipe as usual. if you hate sour cream and its taste this may be an option for you (not of course if you hate cream cheese too though!) another substitute - heavy cream or half and half, but if you use the heavy cream or half and half, you may need to add a bit more flour. As written this is a jamming good green bean casserole! NO one recipe is ever universally loved nor even hated - think about what you and your family really like and adjust for their tastes - and now... I'm craving this casserole! thanks for posting!!

2 users found this review helpful
Reviewed On: Nov. 7, 2014
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Cooking Level: Intermediate
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