New Cook Profile - (13359338)

cook's profile

New Cook

New Cook
Home Town: Salt Lake City, Utah, USA
Living In:
Member Since: Dec. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Frying, Mexican, Italian, Mediterranean, Healthy, Vegetarian
Hobbies: Reading Books, Wine Tasting
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About this Cook
I've only been married for a couple of years and test all my recipes on my husband...I'm sure he appreciates it:) Still learning a lot about cooking but starting to get the hang of it!
My favorite family cooking traditions
Not so much a "cooking" tradition as it is an "eating" tradition. I grew up in a house with an amazing mother! I have a lot to live up to.
My cooking triumphs
The perfect apple pie!
My cooking tragedies
Too many to list!
Recipe Reviews 11 reviews
Chicken Pot Pie IX
If I could give this recipe 10 stars I would! This was my first attempt at Chicken Pot Pie and I had a lot to live up to since my mother-in-law's chicken pot pie is amazing. I followed some of the other reviewers suggestions and made the following minor changes: used rotisserie chicken breast which I cut up and layered in the pie after the veggies. I also added cut up potatoes and did not use celery because I simply don't like celery. I also used garlic powder instead of celery seed. I made sure to also season everything with plenty of salt & pepper as well as the garlic powder. I also added a chicken bouillon cube to the boiling water with the veggies. I think next time I'll add corn to the mix but I followed the "sauce" portion of the recipe exactly and it turned out perfect, not too runny and not too dry! HIGHLY recommend this recipe, even to those who are new to cooking as I am! :)

5 users found this review helpful
Reviewed On: Jan. 19, 2011
Tabbouleh I
Boiling the bulgur is not necessary. Just put an amount of dry bulgur in a bowl and add the same amount of water and let it sit for 30 or so minutes - no cooking necessary. While the bulgar sits soaking in the water I chop up all my other ingredients, which for me is cucumber, tomato (the outside edge, not the juicy fleshy inside part), red or yellow onion, and LOTS of parsley. The mint can be overwhelming so I don't add it. I also add a lot of salt and put much more lemon juice than olive oil, but that's because I prefer the lemon taste. Great basic recipe, though!

18 users found this review helpful
Reviewed On: Sep. 9, 2010
Baked Ziti I
The sour cream is a great ingredient, this is the best baked ziti that I've had! One of our favorite meals.

0 users found this review helpful
Reviewed On: Sep. 9, 2010

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