Tracey Profile - (13200328)

cook's profile


Home Town:
Living In: California, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
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About this Cook
I'm a mom with not so much time to cook, but I love cooking! Always trying new recipes. Often looking for fun things to cook with the kids and to share with friends.
My favorite things to cook
All sweets, Baking cookies, pies, muffins, quick breads, quiches, cheesesteak sandwiches, Mexican dishes-quesadillas, tacos, fajitas, pot pies, Casseroles
My favorite family cooking traditions
Seasonal foods from Grandmothers' recipe box (Christmas and Thanksgiving favorites)-cheese straws, shrimp dip, pecan pie, gravy... Learning recipes from my mother-in-law so my husband can have a taste of home at our house.
Recipe Reviews 12 reviews
Clark's Quiche
The taste is great! Not low fat, but I will try using low-fat substitutes next time. I must say that even using the deep dish pie crusts, the filling is still almost too much. I cut back on the half and half a pinch and used 7 eggs and was JUST barely shy of overflowing. Prep took a long time, but would be easier with leftover bacon (if there is such a thing in your house). Overall, super quiche!

2 users found this review helpful
Reviewed On: May 6, 2012
Silver's Savory Chicken and Broccoli Casserole
I really enjoyed this one. I used mini bowtie noodles and fresh steamed broccoli. The secret for adding flavor to my chicken is you season and flour boneless skinless pieces, and then brown them in a little olive oil and butter. Cube or leave whole. The sauce for this casserole is like making gravy, and you can add whatever seasonings (like poultry seasoning) to make it more flavorful. This made a large quantity. Leftovers were great. I prefer mixing it all together as opposed to layering. It did not turn out dry at all. Thanks for the awesome recipe for a casserole that does not require a can of soup!

7 users found this review helpful
Reviewed On: Nov. 10, 2010
Veggie Vegetarian Chili
Yum! This is some good vegetarian chili, on the mild side, but can easily be altered to your liking. I omitted the carrots and corn, added a zucchini, and drained my beans before adding. I also added about a cup and a half of water. Let simmer for longer than 20 minutes (more like 40-50 minutes) and the flavor was really good. Baby portabella mushrooms were great in it. Can't wait to have the leftovers for lunch and dinner later in the week!

4 users found this review helpful
Reviewed On: Nov. 10, 2010

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