L. Starburst Profile - Allrecipes.com (10190373)

cook's profile

L. Starburst


L. Starburst
 
Home Town: Santa Rosa, California, USA
Living In: Windsor, California, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Quick & Easy
Hobbies: Gardening, Walking, Reading Books
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About this Cook
I live in northern California and have all my life. I'm busy with work, my husband and step-daughter, and our animals. I love to cook but don't always have the time, so I really look for those quick and easy weeknight recipes.
My favorite things to cook
I love using my barbeque--I rarely use my stove/oven during the summer months. I like slow-cooking and have come up with a few recipes of my own that we just love.
My favorite family cooking traditions
Not much in the way of family cooking traditions here. We grew up on meatloaf, chicken, tacos, etc., which I still make.
My cooking triumphs
My husband and I bought 40 live crabs once, we made the most awesome cioppino ever! We threw a big party and served it to all our friends. It was the best!
My cooking tragedies
I guess just the usual things, overcooked meats, burnt garlic bread, stuff like that. I broil steaks just to test the smoke detector!
Recipe Reviews 23 reviews
Mom's Zucchini Bread
Delicious, very moist and yummy! Used about half cup more zucchini than called for otherwise followed recipe as is.

2 users found this review helpful
Reviewed On: Sep. 20, 2013
Waldorf Salad II
I doubled the recipe, except used 3 teaspoons lemon juice (two with the apples, one with the dressing). This turned out so good! Brought it to a group gathering and everybody loved it. I ate what little was left over for lunch the next day. Will definitely make again, very easy.

1 user found this review helpful
Reviewed On: Sep. 26, 2012
Parmesan Broccoli Balls
Surprisingly good! I used one 14 oz. bag frozen broccoli and two packages of stuffing. Really good and easy, my group loved them. I liked them best at room temp.

3 users found this review helpful
Reviewed On: Oct. 28, 2011
 
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