CANDY442 Profile - (1252793)

cook's profile


Home Town: Mount Clemens, Michigan, USA
Living In: Williamston, Michigan, USA
Member Since: Sep. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Nouvelle, Middle Eastern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Boating, Biking, Walking, Photography, Music, Painting/Drawing, Charity Work
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About this Cook
I love to learn new things, explore, and am extremely positive!
My favorite things to cook
I love oriental cooking and flavors the best. The wok is ingenious!
My favorite family cooking traditions
Basically meat, taters, fresh or frozen veggies growing up based on limited family budget. Later, my mother explored upper end Italian cuisine. Mom is the best cooking teacher I could have. She and my grandmother are true blessings!
My cooking triumphs
Thanksgiving dinner is my best always. The turkey is always purchased fresh from the Amish which DOES make a flavor difference and worth the price. A wonderful chestnut stuffing, aparagus with a ring of acorn squash, fresh salad, fresh cranberry sauce, mashed red skins with a drizzle of garlic butter, and pies galore. The reviews in my house tell me it's my best!
My cooking tragedies
hmmm...nothing recent thank goodness...because it has been literally YEARS since I blew up a potato in my oven...grin.
Recipe Reviews 17 reviews
Baked Penne with Italian Sausage
This recipe is wonderful, so customizable. I used wheat rotini noodles. Saute'd 4 cloves minced garlic in olive oil, put in cup of sliced mushrooms and dusted those with dried basil and thyme while they saute'd for about five minutes. I did not have tomato sauce, so I opened a jar of store brand spaghetti sauce and poured over the mixture in the large saute pan. Added the drained noodles (do not rinse, just drain), mixed, and then put into the 9 x 13 glass baking pan. Topped with 8 oz of mozarella/provolone shreds and baked for 20 mins to melt the cheese. Final touch to sprinkle on fresh aged parmesan cheese on your warm serving. FANTASTIC!

3 users found this review helpful
Reviewed On: Nov. 7, 2011
Pizza Dough I
Quick, easy, and just right size for my rectangle pizza baking stone! No one will be disappointed with the flavor and crust stands up to lots of toppings!

4 users found this review helpful
Reviewed On: Jan. 4, 2011
Kat's Island Chicken
Great recipe! My husband and I loved it the way it is written and made it again with our personal variations. The second time it was prepared with the chicken cut in large cubes tossed in a healthy coating of Sweet Baby Ray's BBQ sauce and baked with plenty of mushrooms just because I love mushrooms *smile*. Definitely a keeper recipe that is wonderful the way it is or if you want to be creative and add some different veggies or sauce. We will try the next time with Teriyaki sauce...mmmmmmmm.

6 users found this review helpful
Reviewed On: Nov. 15, 2010

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