Wendy Vosachlo Profile - Allrecipes.com (10205113)

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Wendy Vosachlo


Wendy Vosachlo
 
Home Town: Plum, Pennsylvania, USA
Living In: Springdale, Pennsylvania, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Sewing, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Charity Work
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Wendy
About this Cook
I am a 26 year old housewife/stay at home mom, I have been cooking since I was tall enough to reach the stove...I am one of those rare breeds that cooks 3 meals a day, every day from scratch
My favorite things to cook
Comfort food, anything rich and Decadant, Stir Frys, Sushi, any foreign cuisine, middle eastern food, anything and Everything!
My favorite family cooking traditions
My Grandmothers Traditional Jewish cooking, our holiday cookie baking, and saturday and sunday elaborate dinners.
My cooking triumphs
My Sweet Potato Casserole, and Sugar Cookies are probably my 2 most requested Recipes unfortunatly nobody will review them so you can see them, if you want one of those ema il me at Springdalekittymama(at)gmail.com
My cooking tragedies
One Day someone had moved my box of cornstarch and put the box of Baking Soda in its place, After a nap and a lot of unpaied attention, I wondered why my HUGE pot of beef stew Wasnt getting thick, I tasted it and realized what had happened...I now thicken EVERYTHING with a Roux...haha!!!
Recipe Reviews 12 reviews
Pirate's Last Call
For all interested they had to change names because of brands, I always used Bacardi 151 (hence the name Last Call) in this and Cherry Vanilla Dr Pepper

1 user found this review helpful
Reviewed On: Jul. 22, 2010
Neiman Marcus Cake II
This is AMAZING!!! I only used the 2 cups of powdered sugar as most said, and did the raspberry jam thing that CookOfDeath did (in the pic) and it was awesome! My whole family loved it!

1 user found this review helpful
Reviewed On: Jan. 17, 2009
Hoagie Bake
my husband who NEVER eats leftovers ate all this up! I even printed it up for friends to make their hubbies...ive also recently made this as a Ruben bake...mmm make sure you rinse drain and squeeze all the water you can out of the sauerkraut I did one layer thin sliced corned beef (or turkey if you like Rachels) sprinkled the sauerkraut, a layer of swiss and another layer of thin sliced corned beef and served it with thousand Island dressing for dipping...this would also be good with roast beef and brie, ham and cheddar, Turkey, bacon and and cheddar, ive made Pepperoni and mozzerella with a jar of pizza sauce for dipping (sprinkle garlic lightly over egg wash)

3 users found this review helpful
Reviewed On: Oct. 1, 2008
 
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Cooking Level: Intermediate
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