Cheryl Profile - Allrecipes.com (13406536)

cook's profile

Cheryl


Cheryl
 
Home Town: Woonsocket, Rhode Island, USA
Living In: Cumberland, Rhode Island, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Gardening
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Dynamite
I use 1 green and 1 red pepper and 2 yellow onions (I may have to try with a red one), 1 stalk of celery and just enough water to cover the bottom of the pot. The secret is to cook this for a long time - I don't transfer it to a slow cooker, I just cook it on the stove on a very low heat and once the veggies are limp and it's all bubbling, I put a wooden spoon under the cover to vent and reduce the liquid. I let it go for about 4 or 5 hours, stirring occasionally. Anyone who adds anything to this recipe (I'll make an exception of the parsley or basil) is NOT making a bonafide Rhode Island Dynamite. Anything else is a Sloppy Joe so you'd be better off looking for a specific recipe for that instead!

0 users found this review helpful
Reviewed On: Jun. 19, 2014
Connie's Zucchini "Crab" Cakes
The only thing I did differently was bake them in the oven at 400° for 30 minutes, turning after 15 with a little bit of butter. They had a crispy outside and a nice soft center. I did it this way because I was baking some cod at the same time. I loved it. It had just the right amount of spice. Will definitely be making this again soon. I had enough to make 6 good size cakes. Can't wait to eat the last 2 for lunch tomorrow! Next time I'll cook them on the stove and compare. Update: I brought the last two to work and served one as a sample with the recipe to the gals in the office yesterday. They all loved it! One even bought zucchini on her way home and made last night! Her hubby who doesn't like zucchini liked these! This is a big hit in our office! Update: this has become my husband's favorite way to eat zucchini! The last time I made them, I had some baby Portobello mushrooms that I needed to use up so I chopped and threw them in - awesome! I still haven't tried frying them. I find baking them in the oven is so easy and has to be healthier so I've stuck with that.

2 users found this review helpful
Reviewed On: May 28, 2014
Bob's Stuffed Mushrooms
Made them exactly as written and they were DELICIOUS! If I change anything next time (and there will be a next time), I will use just a little more bread crumbs and less butter when I drizzle after they are stuffed. I will probably add more of it into the stuffing mixture. Other than that, I couldn't think of any way to make them better. This will be my go-to recipes for parties from now on! Thanks Bob!

0 users found this review helpful
Reviewed On: Feb. 3, 2014
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States