Row Profile - (10760193)

cook's profile


Home Town: Tulsa, Oklahoma, USA
Living In: Los Angeles, California, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Quick & Easy
Hobbies: Gardening, Hunting, Reading Books, Music, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Kabobs
  • Kabobs  
    By: Sue
  • Kitchen Approved
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Recipe Reviews 4 reviews
Sarah's Applesauce
I gave it a 4 star only because I had to change it! I had to change the sugar to a sugar substitute for my Hubby who is type 2 diabetic but it's still great. For added fiber and vitamins, leave the skin on and whip it all up in the food processor. Gives it an almost apple butter texture.

3 users found this review helpful
Reviewed On: Jul. 11, 2011
Cider Vinegar Chicken
This is a keeper although I did do some adding to the recipe. I used boneless thighs. Since other reviewers said it was blah looking I seasoned first and then gave the chicken a quick browning in a skillet before baking. I also used granulated garlic, some white pepper, and a smig of sea salt. I also cooked at a lower temperature for a longer time. About half way through I also drizzled with honey. Very good! "Da hubs" ate it and ask for more. Two stars for taste after changes, two for ease.

5 users found this review helpful
Reviewed On: Feb. 21, 2010
New Year's Day Black-Eyed Peas
Pretty much a traditional recipe. I'm from the south and my family always cooked/simmered the onion(s) and a piece of smoked shank together, w/water to cover of course, until the meat fell off. Adding a little crushed garlic, and fresh ground black pepper. After soaking the Peas, over night or quick method, rinse and add to onion/shank broth. Simmer on back of stove while fixing rest of meal. NO TOMATOES...YUCH. Add salt if needed and serve with rice and corn bread. Yum!

4 users found this review helpful
Reviewed On: Jan. 1, 2010

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