S33ZANNE Profile - Allrecipes.com (1325183)

cook's profile


Home Town:
Living In: San Juan Islands, Washington, USA
Member Since: Jun. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Charity Work
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About this Cook
I am a 40 something woman who had a love of cooking since being a toddler. I baked a cherry pie at the age of 3 with cherries from our yard. I’m sure my mother actually made it and I got to help, but that of coarse is not how the story goes now. ;-) In junior high and high school I often took cooking for my electives. Several years ago I cooked on tug boats in Alaska for a crew of 5.
My favorite things to cook
My home now has an extremely small kitchen so I stick mostly to cakes and casseroles, but enjoy eating many different foods.
Recipe Reviews 4 reviews
Grandma's Corn Bread Dressing
Tasty, but pasty! I must have done something wrong. This never set up. After 30 minutes of cooking it was still soupy. After 2 1/2 hours it was still pasty. The flavor was quite good, but since I have no idea what I did wrong, I won't make it again. Looking for another recipe!

0 users found this review helpful
Reviewed On: Nov. 29, 2013
Chicken Tikka Masala
I made this recipe a couple of days ago with a few changes. The main thing I would say is it was delicious, but way too hot for my taste. I only used a half teaspoon salt in the marinade and a half teaspoon salt in the sauce and will continue with that amount in the future. I only used a half of a jalapeno and will continue with that. The change I will make next time is I will halve the cayenne, I am hoping that will be enough to add plenty of heat without burning my taste buds to nubbins! I did make some other changes that worked well. Just because it worked well with my schedule, I marinaded the chicken for about 20 hours. I put the chicken on wooden (soaked in water) skewers and broiled it in the oven on the top rack for about 12 minutes, turning once. The changes I made to the sauce where, I crushed 3 cloves of garlic, minced only ½ ( seeded and de-ribbed) jalapeno, chopped ½ of an onion (sauteed with the garlic and jalapeno), 15 oz. can no-salt tomato sauce, and 15 oz. can coconut milk. I put in the amounts the recipe called for of cumin and paprika. These changes were about personal preference and what I had on hand, it didn't make much difference to the recipe. I have never had Tikki Masala in a restaurant, but I had a couple people tell me that it was better than anything like it that they've eaten before. This dish can most certainly be made ahead of time. I don't know what kind of rice traditionally this is served with, but I had jasmin rice on hand and used that.

1 user found this review helpful
Reviewed On: Jan. 23, 2013
Enchilada Sauce
I have not put this on anything yet, but after tasting it, I love it!!! My onion mixture was very dry when I went to add the flour and chili powder so I added a small amount of broth first. I doubled the recipe, but did not double the garlic or the chili powder. Probably used 1 less cup of broth. This is really good!

0 users found this review helpful
Reviewed On: Jan. 23, 2009

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