SNOWBIRD2002 Profile - (107492)

cook's profile


Home Town: Toronto, Ontario, Canada
Living In: Wasaga Beach, Ontario, Canada
Member Since: Mar. 2000
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Italian, Southern, Nouvelle, Low Carb, Quick & Easy
Hobbies: Biking, Walking, Reading Books
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A Concentrated Cook
About this Cook
Writer, retired. I'm a snowbird wannabe, want to go south to Florida in the winter. Married to the love of my life, four kids, 11 grand-kids.
My favorite things to cook
Comfort foods such as mac & cheese, meat loaf, spaghetti, roasts with mashed & gravy ... oh and I love to make appetizers to serve to guests. Santa got me a slow cooker for Christmas this year (I peeked) so I'm going to try to learn how to make things in it.
My favorite family cooking traditions
My sausage stuffing for Thanksgiving and Christmas.
My cooking triumphs
Cheesy Spinach Rollups, pinwheel sandwiches. Banana bread & Shrimp Salad.
My cooking tragedies
I once cooked a roast, forgetting to remove the cardboard tray that was underneath it. The roast turned out okay but the gravy was a disaster!
Recipe Reviews 24 reviews
Shepherd's Pie V
Oh my goodness, this was terrific! I made this tonight as directed with the following exceptions: Instead of beef bouillon I used Knorr Homestyle Stock (1 beef & 1 chicken) I added 2 dashes of Worcestershire sauce, 1 tsp rosemary, 1/4 tsp chopped garlic (the jar type), 1 whole onion instead of powder, I used about 1 1/2 cups water which I thickened a teeny bit with flour because I like gravy in my Shepherd's pie. I also added parsley & garlic. I added a few shakes of pepper but I didn't add salt which was a good thing because the Worcestershire sauce and beef/chicken broth was salty enough. I made the mashed potatoes as I usually do with butter & 18% cream and added about 1 tbsp of ranch dressing. I even added more of the frozen veggies to stretch it because I needed leftovers to make 2 frozen TV dinners with the Rubbermaid divided trays. Before putting it in the oven I put a few dollops of butter on top to help the potatoes brown. This was super yummy and we are looking forward to our homemade TV dinners. The only thing I may not do next time (and there will be a next time)is to omit the Worcestershire sauce because we found it a tad salty. Thank you so much for sharing this recipe, it's a keeper for us.

2 users found this review helpful
Reviewed On: Jan. 14, 2011
Scotch Eggs
I've been making Scotch Eggs for decades but have never coated them. I thought I would try it for a change and as it's been a while since I've made them I came online to double check the recipe and noticed that the recipe called for coating them so I decided to coat mine this time. Normally I add a few spices to my Scotch Eggs such as black pepper, onion powder, a touch of garlic powder, parsley and my secret ingredient ... oregano. In my search for this recipe I noticed that Emeril uses his secret spice mixture which includes oregano and it was the oregano that I was confused about, I couldn't remember if it was oregano or poultry seasoning. LOL. Try adding oregano it gives such a nice addition to the sausage taste. I covered the hard boiled eggs with my seasoned sausage meat, then dipped them in flour, then egg then in Panko bread crumbs. Also I baked mine on a baking sheet covered with Release foil to prevent sticking) for 40 minutes at 350 degrees F. they turned out totally awesome, my husband liked them coated. Thanks for helping me with this recipe

6 users found this review helpful
Reviewed On: Jan. 2, 2010
English Butter Tarts
These butter tarts are the best I've ever tasted. I am the worst baker in existence but every year around this time I get the baking urge, put on my apron and give baking another try, usually with disastrous results. I made them with Ruth's Grandma's Pie Crust (recipe on this site which is also a phenomenal recipe); together they turned out the best butter tarts I could ever imagine. We ate them hot from the oven; I don't know if we can wait till the rest cool. I can't believe I actually made them, they were so good! The substitutions I made were using a no sugar pancake syrup with Splenda instead of corn syrup because we're diabetic and the brown sugar was enough sugar for us thank you very much. LOL I also substituted butter for the shortening and used the two eggs so they wouldn't be runny. I whipped the entire mixture till it was frothy, used raisins and pecans, baking them at 350 degrees F for 20 minutes. I really liked this recipe because they were not overly sweet; though I'm not sure if that was because I substituted a no sugar syrup. At any rate, this recipe is a keeper and one I will pass along to my girls (and my son). Thank you ever so much 2doulas for sharing your amazing recipe with us. I know I'll have to make an extra batch tomorrow to freeze.

2 users found this review helpful
Reviewed On: Sep. 23, 2009

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