Sharon Profile - (11586467)

cook's profile


Home Town: Ontario, Canada
Living In: Ottawa, Ontario, Canada
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Mediterranean
Hobbies: Gardening, Reading Books, Music
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Eagle Born to Fly
About this Cook
My favorite things to cook
I love to experiment!
My cooking triumphs
Amazing casseroles (so they say)
My cooking tragedies
The time I tossed some leftover saurkraut into one of my casseroles thinking it was mashed potatoes.
Recipe Reviews 2 reviews
Best Tuna Melt (New Jersey Diner Style)
This was amazing. I had already mixed up most of these ingredients earlier, as per my usual recipe (tuna, mayo, relish, onions & celery plus pepper, paprika and hard boiled eggs). But after taste-testing it about 30 minutes ago, found it bland and missing something. So I came here, searched through the various tuna melt recipes and found this one. I would never have thought to add vinegar. But I did, according to this recipe, and the difference was instantaneous. It's so much better that I have to resist going back and eating more! Thank you!

1 user found this review helpful
Reviewed On: May 29, 2011
Michelle's Coconut Chicken Curry
I made this last night in the slow cooker, incorporating many of the suggestions from other reviewers. I started by cooking the onion and garlic in the skillet, threw in about 2 Tbsp of the curry with the onions, then added the chicken and cooked for about 7-10 minutes. Then threw everything into the slow cooker - the onion/chicken mixture, 2 potatoes, chopped carrots and red pepper instead of cauliflower, coconut milk and chicken stock. I added 1/4 cup brown sugar, lime juice and papkrika (instead of cayenne pepper). Then slow-cooked for several hours. About an hour before serving, we taste-tested it and found it was a bit too spicy, so I remembered an old trick my Dad taught me, and threw in a chopped banana. Then continued slow-cooking on med for another hour. It was amazing. Spicy, but not painful. Hubby enjoyed it so much he asked if we could save the leftovers until tomorrow, since he's not home for supper tonight. This is a recipe we'll look forward to using again and again!

3 users found this review helpful
Reviewed On: May 2, 2011

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