sheila Profile - Allrecipes.com (10003657)

sheila


sheila
 
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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Laughing out Loud
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 92 reviews
Quick Chicken Soup
Excellent! This is so easy and simple! and... what an opportunity to use the leftover Sunday Roast chicken.. and that veggie side... and maybe that leftover white rice or barley or pasta.. YUMMMY Just add your favorite broth and herbs/spices. This is a perfect example of a delicious basic as is and versatile when you need it to be recipe. Hats off to the author!!

1 user found this review helpful
Reviewed On: Aug. 25, 2014
Spicy Tuna Fish Cakes
Great! - this gets 5 stars for the ease and method. I do see there are a few people who just don't care for the tuna potato mix... this is still a great balanced recipe - I think for those who just can't like the tuna potato mix, try replacing with croutons...crushed, but not into powder! you can also try cooked cold egg noodles (I like egg noodles) if you think about the way you would like these to taste, then try it!! I noticed some people had a problem frying too.. falling apart. This is common for nearly every single fish/seafoud type cake on the planet. I generally form my patties, make sure they're thoroughly chilled and carefully fry, or I give them a really good spray with olive oil spray (can brush it on too) and pop them under the broiler (lower rack) This is a good idea, and easy and the really good part... cost effective! Thanks for the recipe!!!

2 users found this review helpful
Reviewed On: Jul. 31, 2014
Best Spanish Rice
Beeeeyooootiful Spanish Rice - so easy. Please, remember to season for your tastes! If you like heat, add it! if you like it extra tomato-ey add it! Other wonderful things that you can add or not to your taste --- olives! more garlic, diced peppers, hot sauce, kidney beans, chick peas, white beans. But the single most important step in this rice dish is you MUST sauté it first. the second - DONT use minute rice. third - remember, everyone's stove is a bit different, every cup of rice is a bit different.. the standard liquid to rice measure is two to one. meaning two of liquid, one of rice - this recipe allows for 1 and half cups rice, so you would need 3 cups liquid for it to work, 2 of chicken broth and the other cup from the chunky salsa - not all salsa's are the same so in short keep your eye on the liquid. Espcially if you are adding additional ingredients that have a lot of liquid like diced tomatoes....last - you bring this to a boil, and then you slow simmer. I generally bring mine to a boil, let it boil a good 4-5 minutes and I turn my stove top OFF(electric stove). I let it sit tightly covered for 20 mins on the same burner. but that's me and my stove - think about how your rice works on your stove - and if you have to have your stove on, then leave it on low but very low so the bottom doesn't stick or burn.. (I usually add a spray of butter flavored Pam to the bottom of my pot before putting anything, even water in. Thanks for the EASY and great tasting recipe!!

1 user found this review helpful
Reviewed On: Jul. 30, 2014
 
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Cooking Level: Intermediate
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