Cheryn Profile - (10007042)

cook's profile


Home Town: Joplin, Missouri, USA
Living In: Tulsa, Oklahoma, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Reading Books, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 20 reviews
Harvest Salad
Enjoyed the salad, but used 1/2 romaine and 1/2 spinach, added mini fall colored tomatoes instead of sliced tomatoes, a thinly sliced Granny Smith apple, candied pecans instead of the walnuts and used 1/2 goat and 1/2 blue cheeses. This was beautiful and wonderful. The dressing was absolutely TERRIBLE. It had so much oil, that we had to drain off as much as we could. Then, DOUBLED all other ingredients. Still not great, so stirred in 2 T of fig preserves I had on hand. MUCH better, but still glad I'd also made my favorite balsamic dressing and served both on the drizzling.

0 users found this review helpful
Reviewed On: Nov. 11, 2014
Beef Pot Roast
This really is almost perfect! I made these changes: 1. I dusted the roast with flour, a little sea salt and fresh ground pepper before browning. 2. After removing roast from pan for veggies, I also added red potatoes, mushrooms, celery and carrots with the onion and garlic. Plus, I added 3 T. of A1 Steak Sauce and 1/4 cup cooking Sherry. (If you're against cooking sherry use the same amount of apple cider). 3. I cooked in the cast lidded roasting pan stovetop for about 15 minutes before returning roast to pan. 4. I cooked at 350 Convection Oven for 30 minutes, took out and stirred while reducing to 300 (Convection) for 1.5 hours. Everything else was exactly the same, DELICIOUS!

1 user found this review helpful
Reviewed On: Dec. 21, 2013
Bacon Roasted Chicken
This is really a good chicken, but it needed more spices. Also, I omitted the salt altogether and used low sodium chicken broth. That way, I could add veggies to bake with the chicken and avoid the saltiness from my first attempt at this recipe. My changes made this 'good' chicken a GREAT complete meal. Search for my adapted recipe on this site to see my changes (:

3 users found this review helpful
Reviewed On: Mar. 20, 2011
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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