somethingdifferentagain?! Profile - (1310492)

cook's profile


Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA
Member Since: May 2001
Cooking Level: Not Rated
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
My Oatmeal Cookies
My Oatmeal Cookies
Cake-Mix Muffins
My Favorite 'York' mint recipe
My Hungarian Goulash
About this Cook
I love to try a variety of recipes and All Recipes supplies me well, in my constant search for new things to cook. There are extremely few things I don't like. Growing up I was a junk food eater who never cooked anything except oatmeal cookies. When I got married, I made a real effort to become a good cook and was always asking everyone for their recipes. Through the years, I have gone in the direction of eating healthier, but still revert to my comfort foods of my childhood sometimes.
My favorite things to cook
I prefer to use fresh foods. I try not to use much in pre-packaged foods. Although they can be very tasty, I believe it is healthier to eat only small amounts of foods with preservatives. I especially like Mexican/TexMex, Oriental/Thai, Greek, Chicken, Seafood and Fish recipes. But... what I like versus what my family likes, can be very different. So, I find myself always trying to "fit" in new recipes that they like.
My favorite family cooking traditions
At Christmas, my husband, daughter, & I make my husband's family recipe for "Baby Ruth Balls" and fruitcake. And, an old recipe for Fruit Salad Sauce from my family. And, I started a tradition of making Gingerbead Houses each year, for my daughter to decorate, about 13 years ago.
My cooking triumphs
Every time someone asks for a recipe of something I cooked or baked, or if they comment that they like it, or if I really love it, I consider it a triumph.
My cooking tragedies
I made a chicken roll-up type recipe for company. And, even though I used a meat thermometer, my chicken was not completely cooked through and it was bloody in the middle. I remember one very sweet dinner guest saying... "Oh, it's fine" and, TO MY HORROR, she ate it anyway! I did not want anyone to get sick and I felt sooo... bad! Luckily no one did get sick. AND...speaking of sick....that reminds me... A group of us went Morel mushroom hunting, then I made dinner with our pickings. Myself and (1) guest got food poisoning so bad, I thought I was going to die! I was the one that had inspected, cleaned and cooked the mushrooms, so I felt responsible! (the (1)other guest, didn't die either!)
Recipe Reviews 330 reviews
Chicken Pot Pie IX
Makes no sense to me at all why you wouldn't use the stock instead of canned broth. I sauteed' veggies (I chose frozen mixed, instead of just peas & carrots)onions(instead of with rue), & chicken in a TBSP fo EVOO. Then added water and couple tsp chicken bouillion, seasoned with s,p, sage & thyme. Then used my large salad spinner to drain, but keep stock. I made the rue in the still warm pot, using 2 cups of the saved stock. then because I think it's so much easier to mix sauce in the pot with chicken/veg mix, then trying to mix up in the crust. And finally, I looked at the recipe photos with quite a few burned crusts, and decided to cook at lower temp (375) for longer (40 min.). Thank you, Robbie Rice for a DELICIOUS recipe that I just changed for my preferences.

1 user found this review helpful
Reviewed On: Jul. 23, 2014
Maurice Salad
This is a great salad recipe. However, the dressing doesn't taste even 'similar' to the famous one, IMO. And, I didn't like it at all. It has too prominent egg flavor:tasted just like egg salad blended to a dressing consistency. I would suggest adding only the egg yolk and skip the white, entirely Or, skip the egg in the dressing, and just add as topping to the salad. Add more herbs than just 2 TBSP parsley, try adding green onion, and sour cream too. I could go on... but, I probably should just submit a dressing recipe, instead!

2 users found this review helpful
Reviewed On: Jul. 18, 2014
Amazing Pecan Coffee Cake
The flavor was very good although very sweet to me. But... the timing on the recipe was very wrong for me. I checked with a wooden skewer at 35 min and it came out clean in center and the topping was medium dark brown, so I took out. After cooling, it sank in the middle, badly. Under the crispy topping it was not done at all. I cut the edges off and tried to bake the gloppy mess from the center. I was so disappointed because I had made for an event, that it did not get taken to. I should of checked better for doneness, I guess.

2 users found this review helpful
Reviewed On: Feb. 28, 2014
Cooks I Like view all 4 cooks I like
Cooking Level: Intermediate
About me:
Cooking Level: Intermediate
About me:
Cooking Level: Expert
About me: I was born and raised in the restaurant… MORE
Cooking Level: Intermediate
About me: Married SAHM just counting the days until I can… MORE

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States