TSchritter Profile - Allrecipes.com (1227217)

cook's profile


Home Town: Kingman, Arizona, USA
Living In: Walnut Cove, North Carolina, USA
Member Since: Jul. 2002
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Kids, Quick & Easy
Hobbies: Gardening, Fishing, Photography, Reading Books, Music
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Me and my friend Kim at a Hurricanes hockey game
About this Cook
I love to cook new things. Who wants the eat the same old 10 recipes...Not me!
My favorite things to cook
tacos, burritos, roast chicken, grilled steak, shrimp scampi, spaghetti, to only name a few.
My favorite family cooking traditions
Since my family is all over the country, there are no true "traditions" that are followed. There is, however, family recipes that will always be considered comfort food. When summer is creeping closer, the topic of tomato sandwiches are always on our minds. When it gets cold, it's Kim's chicken and dumplings. When there is a party, I'm always expected to bring the Buffalo Chicken Dip. The real comfort food is when I'm missing family out west, then I make myself my mom’s homemade tacos and all is well again.
My cooking triumphs
Thanksgiving-WOW, my first ever was in 2001. It may have only been 15 family members at my home, but everyone raved on and on at how good everything was!! Now that was worth all the planning, organizing, shopping, cleaning, stressing, etc.
My cooking tragedies
nothing so, far...knock on wood!
Recipe Reviews 53 reviews
Peanut Butter Noodles
Added 1/2 bag of shredded cabbage to the boiling pasta water during the last 30 seconds- before draining pasta.

2 users found this review helpful
Reviewed On: Dec. 14, 2011
Buffalo Chicken Dip
Awesome!! I'm expected to make this at all potlucks.

1 user found this review helpful
Reviewed On: Nov. 15, 2011
Striker's Potatoes O'Brien
Make it easier.....Use bag of frozen stri-fry vegetables. Season it really good when it's cooking.

21 users found this review helpful
Reviewed On: Feb. 3, 2011

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