sarazion Profile - Allrecipes.com (11686832)

cook's profile

sarazion


sarazion
 
Home Town:
Living In: Garden City, Michigan, USA
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Low Carb, Healthy, Kids, Gourmet
Hobbies: Gardening, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I am currently a stay at home mom so I have lots of time to cook and taste. I am a daughter of a single mother, so growing up I did a lot of the cooking for my older brother. We did not have a lot of money at that time, so I had to be pretty creative, which is why I think I became so good at it. If you have all the "normal" ingredients, you lose your creativity. I started at the age of 7, (mostly microwaved food since the stove was off-limits), and graduated to great chef at 15 when I cooked for all my high school friends and family. Everyone (including my mother) calls me for recipes, suggestions, and how to fix food they've already cooked and messed up. I love cooking and I love making people happy with my food. In fact, I even married a professional chef and now I can talk food with someone. We put recipes together in our heads and bounce ideas off each other.
My favorite things to cook
My favorite things to cook is anything cheese and butter. My one thing that I like cooking (and eating) is eggs Benedict. I am determined to make every delicious variation of this dish by the time I die. Also, my grilled steaks have been said to be "the best I ever had".
My favorite family cooking traditions
I am Hungarian so I grew up eating a lot of it from my Nagymama (grandma). She is the one who truly inspired me to cook. We've made pogacha, kakosh (chocolate roll), chicken paprikash but my ALL time favorite is nokedli.
My cooking triumphs
Making eggs Benedict for the first time all by myself.
My cooking tragedies
Burning toast my first day working with my husband. There is nothing worse than burning such an easy recipe...put bread in oven, toast till golden, remove. Oh well, at least he got a chuckle out of it.
Recipe Reviews 17 reviews
Actually Delicious Turkey Burgers
OMG I will never use another recipe for turkey burgers again! I am such a food snob and my daughter doesn't fall far from the tree and we are both in love with this recipe. We added fresh mozzarella to the top along with a little mayo and stuffed it all inside a roll we had just bought at the Italian market. OH MY GOODNESS was this heaven. Thank you SO much for this recipe!!!! Oh, I do have to say that we didn't have any "seasoned bread crumbs" so I just used plain with maybe a tsp of Italian seasoning. Also I used dried parsley and it was still incredible. Ugh, thanks again!

1 user found this review helpful
Reviewed On: Apr. 5, 2013
Grilled Pork Loin Chops
Very delicious! The only changes I made was half-ing the cinnamon (do not completely remove from ingredients, it adds a nice change in flavor) and added a pinch more brown sugar. I would recommend though that when making this recipe that it is better to thicken the basting liquid before glazing the pork on the grill and to double the ingredients. Not only does thickening it make it stick better, but the flavor is a bit more concentrated. Otherwise, this recipe is incredible! I can not wait to make it for my husband the chef! He will definitely be jealous :)

1 user found this review helpful
Reviewed On: Jul. 22, 2012
Cheesy Creamed Spinach
Oh my, this is DELICIOUS!! I have been a big fan of Boston Market's creamed spinach, but as I have gotten older, it just has not pleased my taste buds as it did before. I have tried at least 20 different recipes, including my own concoctions, and this is the only one that I LOVE. It is cheesy, creamy, and oh so perfect. I did, however, ROUGHLY follow the directions. I needed to alter the recipe to serve only myself and my daughter (hubby was at work). I used a 12oz bag of frozen spinach that I cooked and drained COMPLETELY (this makes all the difference for those who said it was too watery). Then I sauteed the onions and garlic and added the cream. I also added a heaping spoonful of cream cheese and a pinch of nutmeg before adding the other cheeses. I did not have provolone so I used Montery Jack and Parmesan and a bit of super sharp aged cheddar; I did not measure but it was probably about what the recipe called for. This was SO GOOD! Thank you so much for finally satisfying my desires for an awesome creamed spinach. If it were not for the lack of nutmeg, cream cheese, and sharp cheddar (which it needed) in the recipe, then I would have rated it a five star.

4 users found this review helpful
Reviewed On: May 16, 2012
 
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