Shez Profile - Allrecipes.com (10624134)

cook's profile

Shez


Shez
 
Home Town: Barnstable, Massachusetts, USA
Living In: Traskwood, Arkansas, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Walking, Photography, Reading Books, Charity Work
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About this Cook
I have been married to my hubby for 3 years. Our daughter, Kyah, turned 2 in June 2008. I'm a professional photographer. I like to scrapbook and cook. I am currently in college and I started a food pantry at my church recently.
My favorite things to cook
Anything that makes other people smile. I love my crockpot, really like to decorate cakes, and I enjoy baking lots!
My favorite family cooking traditions
On Halloween, we all gather to make hot apple cider in the crock pot and toasted pumpkin seeds. On Christmas morning, I get up early, before anyone else, and make home made muffins for everyone while we open gifts from Santa. On birthdays, the birthday person gets to choose what meal they would like.
My cooking triumphs
I made home made peeps last year for Easter brunch at church for over 300 people! That was alot of peeps!
My cooking tragedies
I caught my oven on fire about 2 years ago and had to call the fire department to put it out.
Recipe Reviews 11 reviews
Five Can Casserole
Good starter recipe. I made these changes after making it as written... I replaced the chicken with canned crab. I replaced the cream of chicken with cream of shrimp (but my husband and I agreed that cream of celery or cream of onion would be good also). Instead of the noodles, I prepared some stove top stuffing and placed it on the bottom of the dish (sprayed with Pam first). I added some minced garlic and finely diced onion (sautéed in butter until translucent). I added some shredded zucchini (but we thought peas, broccoli, cauliflower, eggplant, parsnip or turnip would be great too {we like to "hide" veggies in dishes like this because my father-in-law and kids are "veggie-phobic"}). I'm from New England, so I also added a few TBL of Old Bay and I added 4 oz cream cheese, diced, into the soup and crab mixture. It was really good. I also topped it with some French's Fried Onions and fresh chives for a pop of freshness at the end. Thank you! It was yummy and we'll make it again, adjusting until it's just right!

0 users found this review helpful
Reviewed On: Aug. 8, 2014
Slow Cooker New England Boiled Dinner
To clear up some questions- I'm from Boston, MA (originally) and we ate this often. layered flavors," comfort food, kind of dishes. I use Turkey Ham because the pork ham leaves the dish a little greasy for me and the turkey ham seems to become a little more fall-apart tender to me. I put the garlic cloves in whole. They become sweet and tender without over-powering the dish. I always serve with a pat of butter. Sorry that I forgot that. I've begun adding caraway seeds from time to time which is a yummy addition and will top with some sour cream next time that I do. Great idea! Thanks! I like my cabbage super soft, but for the people who find the flavor too strong or the person who found the cabbage flavor "off," adding it at the end is a great idea! I also love the polish kielbasa idea. We'll have to try it. I'll bet it adds another wonderful layer of flavor! The beauty of these Old-World dishes is that you get to alter them in very small ways to make them your own. We even substitute parsnips, turnips and/or cauliflower for the potatoes sometimes and its super yummy! I hope that cleared some things up for you all and I hope it's continued to be enjoyed!

1 user found this review helpful
Reviewed On: Aug. 8, 2014
Creamy White Chili
This was a good base. I don't eat meat (I'm okay with meat by-products and meat flavor though), so I left out the chicken and added turnips, parsnips, and cauliflower (all cut into decent sized wedges {what I would call "rustic chunks"}). I had to add a little extra broth, cream, and seasonings to cook the veggies well and keep a good chili flavor. I boiled until the veggies were nice and soft and I served it with the sour cream, guacamole and shredded cheese. The family loved it, didn't miss the meat at all (the rest of the family are meat eaters and hate when I go vegetarian (or flexetarian in this case). It was enjoyed all around!

1 user found this review helpful
Reviewed On: Aug. 8, 2014
 
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