SSwisher Profile - (13104774)


Home Town: Fulton, Illinois, USA
Living In: Bremerton, Washington, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Reading Books, Music
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Blog...  1 post
Oct. 10, 2012 9:10 pm 
Updated: Oct. 12, 2012 6:04 am
Wow, I love the new format for the most part but I can't seem to get a photo added now.  Sure it shows up on my page, but doesn't update the photo on the recipe like it used to.  Is anyone else having the same problem?  I haven't changed my camera settings and they worked fine before. MORE
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From The Blog:  Hard to add photos now
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Recipe Reviews 230 reviews
Cabbage Roll Soup
I used this recipe as a base and tailored it to my family's taste, like I normally do. I used 1 lb 99% lean ground turkey seasoned with pepper and about a half tablespoon of granulated garlic (without salt), then added 8 oz of sliced brown mushrooms and the onion. I used about 3/4th a head of large cabbage which I added slowly to the pot, wilting it a bit before adding the spaghetti sauce. The majority of flavor comes from the sauce (I used a 16 oz jar, what I had) so use one your family really likes. Then I added a quart of no sodium beef broth in place of the water and tomato soup mix and a tablespoon of dried Italian seasoning. Near the end of the cooking time, I added about 1.5 cups of cooked brown rice and grains that needed to be used (a great way to cut carbs if regular rice bothers you like it does my family). We ended up with 8 large servings and with my changes, the calorie count dropped significantly. We will use this base again because it is a solid base and easy to customize to your family's taste. Would also be good with bell peppers in place of the cabbage.

0 users found this review helpful
Reviewed On: Aug. 17, 2015
Wild Rice Casserole I
I modified this to my family's tastes like most everyone else but used the basics for rice blend to water ratio and the cooking method. I used 1.5 cups (12 oz) of a wild rice blend (no seasoning), 2.5 cups of no salt vegetable stock (for flavor since I didn't have seasoning packets with the blend I used), the Healthy Choice version of the cream of mushroom soup, 8 oz of sliced mushrooms, half of a large bunch of sliced green onions (what I had) and just about a tablespoon of light butter since my family likes to add butter at the table to their rice. For the cheese I added about a half of cup of shredded Italian cheese right at the end, any more and that would have been too much for my family, so add according to taste. I cooked a total of about 3.25 hrs on high in my round crockpot, which was a little bit too much as my rice was a bit sticky (my fault). I will use the basics of this recipe again because my family enjoyed this a lot.

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Reviewed On: Aug. 4, 2015
Sandy's Super Sugar Cookies
I made a half recipe and got 41 nicely sized cookies out of it. I did double the vanilla and used Imperial Margarine just like my grandmother used to. In fact, this recipe is very similar to hers (hers had a bit more flower and salt). Definitely chill at least 4 hours if it is kind of warm outside. I went overnight and had to re-chill the dough before rolling out a second time. These resulted in a crisp cookie (the thinner rolled ones) and the slightly thicker puffed up nicely. Both held up well to icing.

0 users found this review helpful
Reviewed On: Jul. 22, 2015
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