Sherry Johnson Profile - Allrecipes.com (10209614)

cook's profile

Sherry Johnson


Sherry Johnson
 
Home Town: Louisville, Kentucky, USA
Living In:
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
I'm a mom of 5,who cooked my first complete meal at the ripe old age of 9-pot roast with potatoes, carrots and onions,served with gravy, green beans, and a salad.Later, I moved around the nation a bit, and learned to love food from all over the world.My kids swear that no one cooks like I do-but they may be a little prejudiced on that matter.
My favorite things to cook
My top specialty is fried chicken(what else, coming from Kentucky),followed closely by lasagna.I love foods from different cultures, so I can go from Lumpia to stuffed grape leaves to couscous with lamb, and back to fried chicken in a heartbeat.
My favorite family cooking traditions
I love tradition, especially when it comes to traditional holiday menus.But, with many recipes, I prefer to play around and try new things.The only real exception to that is biscuits-I still use my great-grandmothers recipe,and my family will not even put a storebought biscuit in thier mouth.
My cooking triumphs
No one event, but making sure my kids are learning to cook from scratch,seeing them appreciate a meal that's been made from scratch,things like that.Being able to brag that my kids actually request fried liver for thier birthday dinner more often than not.Watching them eat things that are healthy-brussels sprouts, asparagus, parsnips, squashes of all types,etc...-THAT makes me proud.
My cooking tragedies
There have been too many over the years to count.From forgetting to add baking powder to the biscuits, to getting sidetracked and burning spaghetti sauce, to grabbing the wrong container, and adding ginger instead of garlic to garlic bread.Nothing catastrophic, though.
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