LaLee Profile - (13129450)

cook's profile


Home Town: Lorain, Ohio, USA
Living In:
Member Since: Jan. 2009
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Italian
Hobbies: Reading Books, Wine Tasting
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About this Cook
I am a mother of three teenagers looking for meals that will fill them up and last a couple of days.
My favorite things to cook
I like to try to cook new things all the time.
My favorite family cooking traditions
Making Thanksgiving dinner.
My cooking triumphs
I made an awesome Sweet Potatoe Pie, and recently an eight-bean soup
My cooking tragedies
I always burn cookies. Help Me!
Recipe Reviews 90 reviews
Baby Zucchini Salad
I made a LITTLE bit of this last night because I needed to find a side to go with ribs quickly. We were tired of the same old baked beans or mac and cheese. I was given two large Zucchini from a friend's garden. I looked up Zucchini and found this. I wish I had made more, which, I am going to do tonight because it is so easy and tastes so good. I didn't have nor have heard of baby zucchini so I used a large one. A Vidalia onion instead of red. A green instead of red pepper. I also didn't have fresh basil,I used the dried, regular olive oil too and followed the directions to the letter. So I didn't change the recipe just used different types of the same ingredients. LOL. Thanks for sharing Lizbeth. This is really refreshingly light and delicious!

0 users found this review helpful
Reviewed On: Aug. 19, 2014
Roasted New Red Potatoes
I made this tonight with a pork roast. I added rosemary and a little thyme because we like it. The roast cooked at a lower temp so I put the potatoes on the top gr8 for sometime at 325 then turned it up to 375 to finish. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Mar. 17, 2014
Pork Roast With The World's Best Pork Loin Rub
I made this tonight with roasted red potatoes and Mexican corn. It was very good! I made this as written but for a five and a half pound pork roast so I was able to use all of the rub. Perfect heat and sweet. I added onions at the end. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Mar. 17, 2014
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Cooking Level: Intermediate
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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