Sandi King Profile - (11223547)

cook's profile

Sandi King

Sandi King
Home Town:
Living In: Vermillion, South Dakota, USA
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
parent, grandparent, teacher, yoga instructor, organic gardener, bona fide foodie
My favorite things to cook
I love baking! Breads, cookies, cakes...mostly because I can give away as much as I keep.
My favorite family cooking traditions
Scandinavian recipes
My cooking triumphs
Cooking a wonderful sit-down dinner for 60+ people all by myself!
My cooking tragedies
Always look at the label before you add an ingredient - that bottled water may just be vinegar, or that chili powder may just be nutmeg! Gave a flopped loaf of bread to the dog once. Dug it up in the flower bed the following year...Laugh at your mistakes, they make great stories!
Recipe Reviews 7 reviews
Four Cheese Margherita Pizza
Wonderful recipe. I used freshly made XL crust which I baked 6 minutes first, and also used fresh mozzarella because that's what I had on hand, with Parmesan on top, no feta or fontina on hand so left that out. Our garden had several kinds of heirloom tomatoes so I sliced three different ones and alternated between red/striped/yellow tomatoes and it was beautiful. Since the tomatoes were really juicy the baking time was longer, about 20 minutes total, plus I increased the oven temp to 425 degrees. The end result was stunningly delicious. Also, don't discard the extra olive oil marinade! Use it to dress your side salad or avocado slices served with the pizza. Thanks for the recipe, we will be making this one again and again!

1 user found this review helpful
Reviewed On: Aug. 14, 2014
Apple Pie Filling II
Filled my 10 qt. stockpot heaping-full with peeled apples (sprinkled them with Fruit Fresh between layers to keep from browning), then divided between two pots so I could stir as they heated. Added 5 c. sugar (divided - plenty for my sweet apples) and brought to a boil. Next put in 3/4 c. tapioca, 2 T. cinnamon and 3 T. lemon juice and dumped both pots together for the final boil. This made just over 7 quarts. Second batch: to the above proportions, put 1 1/2 c. water in each pot with the sugar/apple mixture, creating a beautiful sauce...for those of us who like a juicy pie!

7 users found this review helpful
Reviewed On: Oct. 26, 2013
Stovetop Granola
I love all of the wonderful suggestions for this recipe. It took me longer to decide which version to make as to prepare it. I stuck with the totally stovetop method because it's July and too hot for turning on the oven! I used all ingredients listed, also added a quarter cup each of wheat germ, flax meal- at the end, and chia seeds - love the crunch! Also threw in coconut, walnuts and extra dried fruit by the handful, vanilla and almond flavorings, and finally an extra cup of oatmeal because I knew it would be too sweet for us. The result after five minutes of stirring was heavenly! Thanks for the inspiration, this recipe is a keeper.

2 users found this review helpful
Reviewed On: Jul. 7, 2013

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