michelelyl Profile - Allrecipes.com (13426306)

cook's profile

michelelyl


michelelyl
 
Home Town:
Living In: Klamath Falls, Oregon, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Nouvelle, Mediterranean
Hobbies: Gardening, Hiking/Camping, Boating, Photography, Reading Books, Wine Tasting
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About this Cook
Cooking is my passion but I also love to garden- I grow herbs and vegetables. I love to read, go boating, snow skiing, and I'm a beginner golfer.
My favorite things to cook
I like to cook almost anything. I'm not a fan of desserts, but I do make awesome pumpkin and apple pie.
My favorite family cooking traditions
I have a Griswold cast iron frying pan that I use daily! I also have a collection of vintage Belgium Descoware enamel-covered cast iron pots that get a lot of use!
Recipe Reviews 12 reviews
Taco Seasoning I
I made this seasoning blend as written and added 1/2 tsp. of the mix to 4 ounces of fully cooked crumbled tempeh. I heated it up, put it in 4 warmed taco shells, topped it with warmed black beans,shredded lettuce, chopped tomatoes,chunks of avocado and finely chopped cilantro and had a fantastic taco dinner for two!Thanks for a fat free vegan delight!

3 users found this review helpful
Reviewed On: Mar. 23, 2014
Ranch Dressing II
I made this tonight and cut the recipe in half since it's just me and my husband. It was fantastic! I didn't have any sour cream, so I 'made' some buttermilk with 1 tablespoon of fresh lemon juice and 1/2 cup of half and half. I also added another teaspoon of lemon juice, but other than that I followed the recipe exactly. It was GREAT! Pretty thick, still, but great!

1 user found this review helpful
Reviewed On: Nov. 22, 2013
Brie and Sage Stuffed Chicken
This was delicious! I did make it in the oven at 400 degrees for 20 minutes. There are only two of us, so this made enough for dinner and two lunches. LOVED the glaze!

0 users found this review helpful
Reviewed On: Nov. 13, 2013
 
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