Heide Profile - Allrecipes.com (13189692)

cook's profile

Heide


Heide
 
Living In: Magnolia, Delaware, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books
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About this Cook
I'm a Baby Boomer mother, grandmother, and healthcare professional.I love to read cookbooks and clip recipes.The cookbooks eventually wind up the closet, well read, but few if any recipes tried. The clipped recipes pile up until I get tired of looking at them and then I toss most of them out.I create most of my dishes with what I have on hand. I do have a recipe box with tried and true recipes that are old and have been our favorites over the years.
My favorite things to cook
Anything quick, easy, and healthy. I prefer using fresh ingredients and stay away from prepared foods and salt as much as I can.I love to prepare any kind of meat,chicken,or vegetables on the grill. Shellfish is also a big favorite. Can't forget anything made with cheese!
My favorite family cooking traditions
My all time favorite is making spritz cookies at Christmas.
My cooking triumphs
Finally making a great stuffed pork chop on the grill after years of making dry and hard ones in the oven.Why I never thought of that before is beyond me.
My cooking tragedies
Trying a new recipe for company is something I really don't like to do for obvious reasons.My son picked out a recipe for his birthday cake one year. The filling had the texture of a silicone gasket or chicken bone cartlige. We could have used it for a Frisbie!
Recipe Reviews 55 reviews
Sesame Sweet and Sour Salad Dressing
The recipe didn't say to toast the sesame seeds, so I didn't. They really need to be. I strained the dressing and started over. It was much better. As NanLan suggested, adjust the sugar to your liking. For me, the half a cup was too much. I would start with a quarter cup next time.

1 user found this review helpful
Reviewed On: Feb. 8, 2015
Crispy Roasted Chicken
I feel the spice paste was too heavy on the paprika and way too many calories added with the oil. The texture on the baked skin was mealy (that's the best word I can find to describe it). Considering all the great reviews, we were disappointed. You should probably try it yourself at least once though. Lots of people love it.

0 users found this review helpful
Reviewed On: Feb. 8, 2015
Chicken Stew with Dumplings
I doubled the low sodium broth and veggies because there was so much chicken, which meant I had to double the butter and flour for the roux too. I was able to leave out the salt, basil and thyme because I simmered the chicken carcasses in the broth for 30 minutes first. That gave the broth more than enough salt and flavor. Added a bay leaf because I could. I never made dumplings before. My lesson learned is stick to the rounded T. not do the heaping T.! They were nice and airy inside. It's cold and snowing outside and this was a nice comfort food dinner. My family loved it. The only time consuming and messy part was pulling apart the rotisserie chickens. This dish was well worth it though. The recipe is going into my box of favorites.

0 users found this review helpful
Reviewed On: Jan. 21, 2015
 
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