CHERYL UTLEY Profile - Allrecipes.com (1253507)

cook's profile

CHERYL UTLEY


CHERYL UTLEY
 
Home Town: Mesa, Arizona, USA
Living In: Chandler, Arizona, USA
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Gourmet
Hobbies: Hiking/Camping
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Flight to Rome
About this Cook
I have been cooking since I was 7. My Mom was an incredible cook and taught me about all types of cooking. Growing up, friends would flock to our home to see what we were having for dinner - never boring!! Asian (Korean, Chinese, Thai, Vietnamese, Japanese), Italian, Indian (East and American), Mexican (Sonoran, Tex-Mex & New Mexican) & I can't forget to mention - Southern (Black-eyed peas, Fried Okra, Butterbeans and collard greens). YUM YUM!!!
My favorite things to cook
I love to cook soups, Chicken Carbonara & BAKE! I love to bake!!
My favorite family cooking traditions
I love to cook for Thanksgiving. I use my Mom's family recipe for dressing - which is to die for and a meal in itself, giblet gravy and cranberry salsa. Excellent and long waited for!
My cooking triumphs
Everything I cook is a triumph. I never take for granted that I know how to cook and always appreciate the compliments from a well thought out meal.
My cooking tragedies
I tried to cook a Devils Food cake for my Mom's birthday. I was seven and forgot to put in a rising agent. With all the red food coloring it looked like boiling lava. To this day my family and I still have a good laugh about it.
Recipe Reviews 36 reviews
Next Best Thing to Lulu's Pina Colada
OMG! Unbelievable! This Pina Colada is the best I have ever had. A little work but sooooo worth it! Thank you for the fabulous recipe.

6 users found this review helpful
Reviewed On: Jun. 4, 2010
Berry Bread Pudding with Brown Sugar Sauce
I found this recipes a few years ago and forgot to review it. I was surprised that it did not have more reviews. This recipe is delicious! I did not have enough french bread so I used half french and half croissant. I also used the frozen berry mix from Costo and added 1 cup more - fabulous!! I also used cream cheese, confectioners sugar, vanilla and brandy for the sauce - Wow! I have also used Agave Syrup in place of some of the sugar. Great Recipe! Give it a try. Thanks Jeannie for the awesome recipe!

4 users found this review helpful
Reviewed On: Mar. 21, 2010
Oma's Fabulous Matzo Ball Soup
My Mom just came home from the hospital and was craving matzo ball soup. I had never made it before or tried it before so I decided to try this recipe. What a hassle! This recipe take so much time and dirties so many different pots that I would not make it again. I added a ton of salt and used salted crackers but it still was very bland and doughy. I tried to cook the matzo crackers until they were dry like the recipe said but after 2 hours of cooking them, they were still slightly moist. I gave up and went with them anyway. The onions were overkill and I like onions. The recipe did not specify what size onion, so I used 1 small and 1 medium onion - still too much! I think they would be better if they were sauted before being added to the crackers. They remained raw and crunchy which was not very good combined with the mushy dough. Oh! And the mess this creates in a kitchen! The first large skillet I used was not big enough and every time I tried to 'flip' the crackers to dry them out, some would flop out onto the stove and floor. I don't know how I could have gotten the crackers 'dry'. I poured them into a collander and pressed them to remove as much water as I could from them. Maybe drying them in the oven would have been better... Anyway - this is my first bad review but I was very disappointed with the mess and the results. Sorry Oma.

4 users found this review helpful
Reviewed On: Sep. 18, 2008
 
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