sharon Profile - (10207341)

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Member Since: Nov. 2007
Cooking Level: Expert
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About this Cook
I am married and am am know in my family (as the cook)I have 2 girls and 5 grandaughters and they all love me and my cooking
My favorite things to cook
Any Southern foods, chuck roast, mashed potatoes, chicken, desserts of any kind, slow cooked soup beans, green beans with ham hock, but I am not limited to these foods am always looking and trying new recipes.
My favorite family cooking traditions
We always have Thanksgiving and Christmas with my family, it is always fun to do, this one Has to make the turkey, this one always does the dressing, so forth, joking about the ones that always just brings paper plates or whatnot
My cooking triumphs
A recipe I found on this website for Cheesecake, it was so creamy and moist, the first time I made it I had to make it again and again as it was requested by everyone who had eaten it, a red velvet cake I made at Christmas one year, and an Italian Cream Cake I made once, all of these were delicous!!
My cooking tragedies
I was about 15 and am now 48 when I made my first pumpkin pies for Thanksgiving, they turned out GREEN!!! My family laughed and it was said EVERY YEAR WELL SHARON WILL HAVE TO MAKE THE GREEN PUMPKIN PIES!!
Recipe Reviews 21 reviews
Fluffy French Toast
One thing to say OMG!! Great recipe, I combined all the dry ingredients together, then the wet with a wisk, then slowly added the wet to the dry. Keep whisking the mixture as some reviews say, flour tends to settle on the bottom. Great taste and scales very easy to just 1 person, I will never make another French Toast, I made this exactly as it says ( ingredient wise) as I feel that is the only way to truly rate a recipe. Next time I will add some nutmeg or more cinnamon, just my preference.

1 user found this review helpful
Reviewed On: Jan. 5, 2012
Herb Rubbed Sirloin Tip Roast
Best roast I have ever fixed! Used ingredients to the letter, thats the only way I feel like you can honestly rate a recipe however, I rubbed the roast then put in fridge for a few hours, then took out and brought to room temp, baked at 350 wrapped tightly in foil when I took it out of the oven was floating in juice!! left wrapped to rest at least 15 minutes will use this recipe again and again, also I cut it very thin and you did not even need a knife to cut it up, wonderfull!!

8 users found this review helpful
Reviewed On: Dec. 13, 2011
Baked Garlic Parmesan Chicken
I have made this for years, I use melted butter instead of olive oil, and just italian bread crumbs and parmesan cheese, dip chicken in melted butter then in mixture of bread crumbs and cheese, any remaining butter drizzle over chicken after placing it in the pan. Bake 30 minutes on 350 comes out nice and moist, turm over once to ensure even browing. Thats all you need to do!! Great

5 users found this review helpful
Reviewed On: Jul. 21, 2011

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