groverox Profile - (10151009)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Shelton, Connecticut, USA
Member Since: Sep. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
Hobbies: Biking, Walking, Reading Books, Music, Genealogy
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About this Cook
Single mom of a wonderful teenage son. Love to cook, hard to find time for it! I work full time in the office of a cardiologist. I enjoy it but it can be very stressful! I am always looking for ways to stretch every dollar, so I cut coupons, use cold water for all my laundry, run around shutting lights off all the time, and pack my own lunch for work nearly every day. And I love my slow cooker!! :)
My favorite things to cook
I would say that sides and appetizers are my favorite to make. I love to come up with that "just right" accompaniment to a main dish and so sides are usually what I volunteer to bring to those "bring-a-dish" occasions with family or at church.
My favorite family cooking traditions
Baking cookies at Thanksgiving and Christmas. I do okay when I am helping -not so well as the "lead" baker. Baking is NOT my strong suit! But I do love the process and togetherness.
My cooking triumphs
My first "solo" Christmas dinner was my biggest. Everyone expected a disaster, but they were fighting over the leftovers! I did appetizers, sides, turkey, and pie for 10. I know, most cooks are saying "so what?", but... I was 19 years old and had never done a whole meal by myself before, never mind a holiday meal!And though the pies were made the day before, I did not find out I was preparing the meal on my own until 5:00 Christmas morning (long story). So for me, a triumph!
My cooking tragedies
Not too many disasters, thankfully. Once I was making a dish, and the recipe called for 2 T. chopped fresh dill. I didn't have any, and had no time to get to the store so used dried. Naive as I was about cooking at that time,I did not know to cut the amount if using dried.I went ahead and used the 2 T. of dried dill. I thought it smelled kind of strong, but I served it anyway. Horrible doesn't begin to describe it, really. Ugh. Nobody ate it, and it ended up in the trash. I definitely learned from my mistake!
Recipe Reviews 5 reviews
Traditional Creamy Coleslaw
This was delicious! I didn't have quite enough horseradish so I added some French's horseradish mustard and just skipped the dry mustard. Like another reviewer, I like a bit of onion in my slaw so added some minced onion as well, but otherwise followed the recipe exactly. It was a big hit at our "autumn picnic" at work! Next time I make it I will make sure to have enough horseradish on hand for even more zip! Do pay attention to how much slaw is in the package you use (since most aren't 28 oz.) or you will have way too much dressing. I always mix the dressing in one bowl and put the slaw in another and add til I get the consistency I want. Definitely my go to slaw now!

2 users found this review helpful
Reviewed On: Nov. 23, 2013
Slow Cooker London Broil
Sometimes a recipe that looks this easy needs so much tweaking that it is almost a completely different recipe in the end. Not this one! Super fast and simple, and tastes delicious. My 18 yr old son has even made it himself to surprise me when I get home from work! It is tasty as written, though I have used different cuts of meat (my fave has been London broil), and tried using both onion soup mix and beefy onion soup mix - depending on what I have on hand. Always comes out equally delicious. I agree about doubling canned soups to get extra gravy. I have found the best combo for me is one can of the creamy soup (I don't like mushroom so use cream of celery) and 2 cans tomato, and one package of dry mix. I have also added thawed frozen veggie combos as some have suggested, and have done it without them and made mashed potatoes as a side (the gravy is awesome on them!). This is truly one of the better recipes I have tried in my slow cooker.

3 users found this review helpful
Reviewed On: Feb. 14, 2010
World's Best Bacon Cheese Dip
As is, this dip is a 3 star recipe. I first tried this at a party several years ago, and thought it tasted great but was way too oily, and got worse as it cooled. I made some revisions and now I get requests for it for every gathering or party I go to! I use 1 cup light or fat-free mayo, an 8 oz block of neufchatel cheese, and 8 oz of shredded monterey jack. Blend together the cheeses, mayo and scallions and press into a microwavable pie plate or similar size casserole dish. Crush about 10-12 Ritz crackers, and add crumbled bacon bits into the crackers. Top the cheese mixture with the crackers/bacon, covering to edges. Microwave for about 7 minutes or until the cheese bubbles. This is AWESOME. Doesn't get greasy, it is gooey and delicious! I use breadsticks, melba toast, or bagel chips and it is ALWAYS a hit.

18 users found this review helpful
Reviewed On: Dec. 5, 2009

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