Beadanurse Profile - (10340188)

cook's profile


Home Town: Baltimore, Maryland, USA
Living In: Ocala, Florida, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Needlepoint, Gardening, Hiking/Camping, Boating, Fishing, Photography, Reading Books, Music
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About this Cook
A curious mixture of city & country girl. Born & raised in a big city -- and moved to a rural town. I love rural life, but enjoy visiting the city. Registered nurse and animal lover.
My favorite things to cook
Maryland style seafood. Amish & Pennsylvania Dutch cooking. Specialty cakes & cookies.
Recipe Reviews 58 reviews
Asian Orange Chicken
I only made the orange sauce part of this recipe as I prefer to make my chicken "naked" -- without breading. I didn't measure the orange juice, but used the juice of an orange, along the with zest from it too. The sauce was terrific with just the right of thickness and amount of orange flavor. So, this rating is just for the sauce portion of the recipe, which I found really nice. It will be my "go to" recipe for orange sauce. I sauteed my chicken, set it aside, then sauteed fresh ginger, garlic, 1 onion and 1/2 green pepper. Then tossed in a bag of frozen stir fry mix with broccoli & water chestnuts. Mixed it all together and served over a bed of rice. I'm looking forward to enjoying the leftovers today.

0 users found this review helpful
Reviewed On: Apr. 30, 2015
Sweet Hot Mustard Chicken Thighs
After reading through the reviews, I decided to bake mine in 2 cast iron skillets. I believe the key to not having burnt onions it to bake this in a dish, and not on a baking pan, and being sure to place the onions UNDER the chicken. I put a heavy layer of onions on the bottom (I think I used almost 3 onions.) Drizzled them with a little olive oil & seasoned with salt & pepper before continuing. Then after everything was in the frying pans, I filled in the spaces between the chicken with cut up red potatoes. Baked, covered, at 400 degrees for about 45 minutes then removed the foil and baked a few minutes longer to get that golden color. It was delicious.

2 users found this review helpful
Reviewed On: Mar. 19, 2015
Sloppy Joes II
I tried this, and it was just missing something. I doubled the sauce (otherwise I felt it was too dry)but only used a total of 4 T. brown sugar. Also added chopped celery, and a healthy splash of red wine vinegar. That was the "something" it needed. With the changes it is pretty good stuff.

3 users found this review helpful
Reviewed On: Mar. 9, 2015
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