Roxanne Profile - Allrecipes.com (11107630)

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Roxanne


Roxanne
 
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Member Since: Jan. 2010
Cooking Level: Not Rated
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About this Cook
I was never much of a cook...actually the butt of many jokes about my cooking abilities. When I served my first meatloaf shortly after getting married, my husband went to the garage and came back with a hatchet to cut it after his knife failed! Over the years I learned to follow recipes for extremely difficult dishes for special occasions and enjoyed that but never loved cooking regular daily meals...until I was laid up for a year (chemo) and spent my days watching cooking shows (esp. Rachel Ray). One day I just walked into the kitchen and starting preparing foods with spices and seasonings for a meal...no recipes...just able to smell the spice, etc and know what would be good together. It was like a light had finally come on. I made a meal and served it that evening and my teenage son said "Mom, if you are going to make meals like this, please keep it up." Before my meals were always called "Mommy Surprises" - sometimes edible and sometimes not even the dogs would eat them.
Recipe Reviews 3 reviews
Alaska Salmon Bake with Pecan Crunch Coating
Yum! Yum! Yum! Great flavor and so easy. If you are looking for a way to vary salmon, this is a keeper. Loved the sweet honey/Dijon mustard hint under the topping. I use seasoned Panko breadcrumbs which increased its crunch factor. I served it on white rice with a few bits of pecan tossed in to carry out the flavor theme. Would serve this to company anytime!

0 users found this review helpful
Reviewed On: Feb. 6, 2014
Reuben Dip
Made this and it was the hit of the party! Next time I will double the recipe, as it was so good it went quickly. I was instructed by my friends, that from now on they expect it every time we have a gathering!

0 users found this review helpful
Reviewed On: Dec. 30, 2012
Runza Burritos International
This is an easier version of Bierock or Kraut Bergers from the Nebraska area. The original recipe does not have the red pepper flakes, cheese, or garlic, lots more black pepper and the filling is wrapped inside roll dough. Farmer's wifes would make these for Saturday night supper because they were made up earlier in the day and baked at supper time so cleanup was a breeze and then off to town they could all go for Saturday night. Love the flavor and now can enjoy them without all the mess of making the dough.

0 users found this review helpful
Reviewed On: May 21, 2010
 
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