Sage Profile - Allrecipes.com (13087881)

cook's profile

Sage


Sage
 
Home Town: Silver City, New Mexico, USA
Living In: Albuquerque, New Mexico, USA
Member Since: Oct. 2008
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Southern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Photography, Reading Books, Music, Genealogy
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About this Cook
I really don't like to cook but it is a necessary evil since I have to eat to live. I much prefer to be doing just about anything besides cooking - like playing with my dogs, cats, and horses. Or raising food and flowers in my garden. Or taking photografts of anything in front of my camera.
My favorite things to cook
My favorite thing to cook is anything that doesn't require actual cooking. Finger foods and sandwiches are great.
My favorite family cooking traditions
My female relitives always seem to love to cook, except me and my sister. Even most of the men in our family like to cook.
My cooking triumphs
none
My cooking tragedies
anything that ever burned, boiled over, didn't get done, and there have been lots of them. More than I can count.
Recipe Reviews 5 reviews
Burrito Pie
Good but I changed by only using 1 pound hamburger and 1 pound Jimmy Dean Hot Sausage. Gives it a little more bit. I also cut the juice in the can of tomatoes and added about the same amount in Old El Paso Enchallata Sause. I make a simular filling but try to keep it thicker, then lay out a tortilla and fill with 2 teaspoons grated cheese and 2 tablespoons of filling. Roll the tortilla and lay in casserole dish. Pour enchalla sause over all, bake for 15 minutes at 350 and sprinkle more grated cheese over top.

0 users found this review helpful
Reviewed On: Aug. 4, 2012
Bar Cookies from Cake Mix
to much like a cake, expected something more like a cookie. to much flavor like a cake mix

2 users found this review helpful
Reviewed On: Dec. 10, 2011
Ginger Bars
These do need to bake longer but maybe because of my high altitude, 6500 feet. I baked until dark brown and crispy on edges and were still doughy in the middle. But had a great taste. Will try a larger pan so can spread out more next time.

3 users found this review helpful
Reviewed On: Dec. 10, 2011
 
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