Ginger135 Profile - Allrecipes.com (10447092)

cook's profile

Ginger135


Ginger135
 
Home Town: Pennsylvania, USA
Living In: Just Outside Philly, Pennsylvania, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Quilting, Sewing, Camping, Walking, Reading Books, Music, Wine Tasting
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Summer Corn Salad
Our kids!!
Zucchini Patties
About this Cook
I'm happily married living outside of Philly. I am most passionate about cooking and sewing.
My favorite things to cook
I really love to eat and will always try something once so I cook a lot of different kinds of foods. My favorites are cooking chicken, italian, soup, salads, cassaroles, crock pot dishes, and all kinds of ethnic foods. I also like to bake!!
My favorite family cooking traditions
I grew up with a very Pennsylvania Dutch family and this is where a lot of my food tastes come from!!
My cooking triumphs
Well I have a lot of these, if it tastes good it's a cooking triumph :~)
My cooking tragedies
The first time I cooked chicken was for my husband when we were dating and it was still pink and cold inside, we ordered a pizza!!
Recipe Reviews 26 reviews
Slow Cooker Carnitas
It smelled terrible and was bland even after doubling the spices.

1 user found this review helpful
Reviewed On: Mar. 27, 2015
Slow Cook Thai Chicken
This was delish!!! Next time I will probably use low sodium chicken broth to cut the saltiness down a little. I also used natural peanut butter, the kind that doesn't have any sugar at all and after adding the lime juice the sauce was a bit too tangy so I had to add quite a bit of sugar to cut the tartness. My picky husband and two year old loved it and I even forgot to put on the garnishes. We will definitely make this again!!

1 user found this review helpful
Reviewed On: Mar. 18, 2015
Greek Style Potatoes
These are the best potatoes I have ever eaten in my life. I used chicken broth instead of the bouillon and water, and dill in place of the thyme. I could not stop eating them and ate them for breakfast the next day. I will make these potatoes forever!

1 user found this review helpful
Reviewed On: Mar. 3, 2015
 
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