Cathy Myers Profile - (10794287)

Cathy Myers

Cathy Myers
Living In: Crestline, California, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Gourmet
Hobbies: Walking, Reading Books, Music, Charity Work
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Blog...  1 post
Mar. 22, 2014 4:12 pm 
Updated: Mar. 23, 2014 12:10 pm
I am an Allrecipes Allstar brand ambassador (a voluntary position) and I’m not compensated for my work with Products received from advertiser are only used for experienced-based reviews.  The reviews, content and opinions expressed in this blog are purely the sole opinions of… MORE
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About this Cook
My husband Randy and I are very fortunate early retirees. We retired nearly seven years ago and have loved every minute. We now spend our days with our grandchildren, family and friends, traveling, volunteering our time to a variety of needs, sculpting and painting militaria figures (Randy), and of course COOKING! All thanks and praise to my fabulous daughter, Stacie, for introducing me to AR several years ago. I have grown as a cook through the friendships I have forged and advise that I have received from our fellow cooks on "the Buzz". The tools, videos and all of the Ar resources have been invaluable to me.The upcoming school year, 2012-2013, I will have just three classes, two first grades and a third grade class to share my self-made reading program. I am also very heavily involved with our school's PTA as Sudent Appreciation Chair, rewarding children for their kind and respectful behavior to their peers and school. I am truly blessed!
My favorite things to cook
Complete dinners of all varieties. Definitely pasta dishes and comforting soups, not surprising being of Italian decent. My husband loves my chicken fried steak with the obligatory mashed potatoes and gravy. Yum!
My favorite family cooking traditions
In the past ten years of marriage, our daughter has become quite the cook. I enjoy our holiday meal collaborations. Thanksgiving is quite traditional and we've got it down to a science. I, of course, make tons of Christmas cakes, cookies and candies, expected at our large family's Christmas dinner, although, I do switch up what I bring each year.
My cooking triumphs
Very happy to report that I have succeded in making a paella that my husband adores (I should submit the recipe to AR). Making crab raviolis from scratch. May I say that they are decadent at the risk of sounding like a braggart? Baking a feta and spinach stuffed salmon that my husband raves about. If he is pleased, then I am pleased.
My cooking tragedies
Like a few others I've read, mashed potatoes, aka "mashed potato soup", when I was twelve. 9/1/2010 New disaster! Followed my BIL sourdough starter pancake recipe to a "T". He left out the flour so I did too. End result - sourdough starter "crepes"!
Recipe Reviews 86 reviews
Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast and Pesto
While I really believe Barillo pastas are some of the best, I've been less than enthused with their recipes. I used 8 ounces of pasta and that was too much in proportion to the other ingredients. The chicken, broccoli and cherry tomatoes were lost in the pasta. The flavors where trying hard to "come through", inspite of the 6 cloves of garlic and triple thyme I used. Salt and pepper were sorely needed, which I did add. We have been eating whole grain pasta since it was introduced and loving it. We appreciate the extra fiber and protein it offers. Thank you, Barillo, for your fine productsa!

2 users found this review helpful
Reviewed On: Jul. 6, 2014
Savory Garlic Marinated Steaks
I marinated sirloin kebabs in this winning marinade recipe, for my brother and his family. He called after they finished dinner to say that these were the best he has ever had. The meat was flavorful and tender, a good endorcement for sirloin steak. He also said that it reminded him of the best beef kebabs he had in Parker, AZ over 20 years ago! Wow! Thank you, Angie!

1 user found this review helpful
Reviewed On: Jul. 5, 2014
Campanelle with Cabbage and Oven-Roasted Pork Ribs
This recipe was mediocre at best. I used only 8 ounces of pasta and that was plenty in proportion to the rest of the ingredients. I marinated the ribs for 24 hours, upped the fresh rosemary to two sprigs and added desperately needed salt after baking. While I was sadly disappointed by this recipe, my husband thought it was just o.k. He suggested adding sun-dried tomatoes, which I will do on the reheat for lunches. Love the campanelle pasta, just not the recipe. Thank you, Barilla, for your fine products!

2 users found this review helpful
Reviewed On: Jun. 29, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: My husband Randy and I are very fortunate early… MORE
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