SALLYANNIO Profile - Allrecipes.com (1104563)

SALLYANNIO


SALLYANNIO
 
Home Town: Easton, Pennsylvania, USA
Living In: Pennsylvania, USA
Member Since: Aug. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern
Hobbies: Gardening, Walking, Photography, Reading Books, Charity Work
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Sally Carroll
About this Cook
Happily married for twenty something years to Tom.
My favorite things to cook
Seafood
My favorite family cooking traditions
Smorgasbord on Christmas Eve
My cooking triumphs
Beef tendeloin stuffed with lobster tail
My cooking tragedies
a meatloaf I forgot to season
Recipe Reviews 21 reviews
Sunshine Toast
While I was growing up I hated eggs. I thought of them as liquid chicken :( The only ones I could choke down were scrambled and they had to be really cooked...think egg jerky and covered in ketchup. As I got older I expanded my horizons...softer scrambled, deviled eggs, egg salad and omelets. Still could not bring myself to eat a soft cooked yoke. Older still I started to think that fried eggs looked appealing. This is my very first egg cooked with the softer yoke. I made it with Ezekiel bread. And I put a little hot sauce on it. Oh my goodness. Where have you been all my life? Excellent! Thank you so much!

1 user found this review helpful
Reviewed On: Feb. 17, 2015
Spinach Tortellini Soup
I have made this soup many times and have not changed a thing. It is incredibly easy and delicious. I don't know why everyone has to feel the need to change recipes. The only thing i do is sprinkle with parmesan cheese each serving.

2 users found this review helpful
Reviewed On: Jan. 31, 2014
Burgundy Pork Tenderloin
I absolutely hate it when someone gives a recipe a less than 5 star review and goes on to tell about the changes they made. Follow this recipe to the T and enjoy. It's wonderful!

4 users found this review helpful
Reviewed On: Nov. 9, 2013
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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