cook's profile


Sue Bee
 
Home Town: Yonkers, New York, USA
Living In: Upstate, Hudson Valley, New York, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
I love to cook. I usually "wing it" except, of course, when baking. I have a few signature dishes, but love to expand and try new things. I have a family of 3. My husband, 7 year old daughter and myself, but usually cook for an army! LOL. Leftovers are usually prevelant in my fridge, and end up getting tossed, not because they're not good, just because I seem to cook a "meal" every night. I'm a meat and potato kind of girl, but seafood could get me every time. Love that surf and turf and occasional dessert.
My favorite things to cook
Dinner. NO doubt. But I love breakfast, brunch kind of foods too.
My favorite family cooking traditions
Making my own birthday cakes for my daughters theme parties every year, and decorating from scratch.
My cooking triumphs
Having my recipes distributed to dozens of friends and relatives. Usually "made up" kind of dishes.
My cooking tragedies
Boiling eggs to the point that the pan dried up, and the eggs exploded all over my kitchen. What a smell. (I was reading a really great novel!) The pan was destroyed and my husband teased me for years.... "Are you cooking something?" "no....... OH CRAP, the eggs!!!!"
Recipe Reviews 71 reviews
Chicken Marsala
As written it's good. However... I always use JUST a good marsala wine. Also, the flour mixture needs extra seasoning. A little onion powder, and paprika for color. I also add smashed garlic to the oil before adding mushrooms. And definitely double the mushrooms, you won't be disappointed.

3 users found this review helpful
Reviewed On: Mar. 9, 2012
Quinoa and Black Beans
I'm only giving this four stars "as-is". I do a similar recipe, with quinoa or barley, depending on what I have on hand, but always add green pepper, in place of corn, green onions as a garnish, and I ALWAYS use a splash of fresh lemon juice to get a nice fresh flavor at the end. Sometimes adding a little lemon zest also. This is a favorite, as I prepare it... without the lemon, this is a little bland for us.

0 users found this review helpful
Reviewed On: Feb. 26, 2012
Italian Bread Using a Bread Machine
Jeez, friggin' Louise, this is GOOD. Made exactly as written, just cooked on parchment paper with corn flour sprinkled, so I didn't have to transfer risen loaves. I took this out of the oven, having already sampled a bit... put some butter on it, brought it into my husband who was shoving an entire piece in his mouth already. This is tasty. Easy as pie, using the bread machine to do all the hard work for me. I wouldn't change a thing. One loaf is already gone, and dinner isn't even done cooking. Will be making again, maybe tomorrow. YUMMY!!!

0 users found this review helpful
Reviewed On: Aug. 22, 2011
 
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