Stephanie Murrile Profile - Allrecipes.com (13470670)

cook's profile

Stephanie Murrile


Stephanie Murrile
 
Home Town:
Living In: Sugar Land, Texas, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Fishing, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I really believe that cooking is the only sure thing. I love vegetable and herb gardening. Right now, I am growing an abundance of green onions in the backyard.
My favorite things to cook
I like to cook Fideo because it is very easy and the ingredients are cheap.
My favorite family cooking traditions
Every Thanksgiving, my mom and I make toffee out of saltine crackers, chocolate chips, butter, brown sugar and chopped pecans. I will add the recipe online very soon. Another recipe that I make every season and bring to the families house is Paula Deen's Macaroni and Cheese. Some of the ingredients include Cheddar Cheese Soup, Sour Cream, Sharp Cheddar, Milk, and Ground Mustard.
My cooking tragedies
When the oven wouldn't work properly.
Recipe Reviews 15 reviews
Roasted Lemon Herb Chicken
I wouldn't use vegetable oil in place of the olive oil! I did and the bottom of the pan burned! Oops.

0 users found this review helpful
Reviewed On: Dec. 12, 2014
Island-Style Fried Rice
I found this recipe here on Allrecipes a few years ago and made it for the first time. It was to die for. I remembered how great it was the other day and made it again last night.. It really brought me back. An explosion of great taste; the sweet pineapple and salted meat! I have never made mine with the Chinese sausage. I used a 20 oz can of pineapple chunks and cut each chunk into thirds. I cut the luncheon meat into pieces about as big as the cut pineapple pieces. I added about 1 tsp of garlic powder while frying the rice in the oil. I cooked everything together in the end for a minute which cooked the green onion perfectly. This recipe is definitely a keeper for years to come. Restaurant quality!

0 users found this review helpful
Reviewed On: Dec. 1, 2014
Ronnetta's Spaghetti Sauce
I have been making this recipes from Ronnetta now for year's. This is a wonderful dish to make and much better than canned spaghetti sauce. As this being a base recipe, I have altered it in some ways. Once I have used half ground beef and half ground Italian Sausage. Usually I will add water, after the sauce simmers for about 8 minutes... 1 can of water from the tomato paste can. Then, let it simmer more and add one more can of water (with the tomato paste can) after 10 minutes. I am starting to make this recipe again for this evening and cannot wait until it is completed!

4 users found this review helpful
Reviewed On: Feb. 7, 2012
 
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Cooking Level: Expert
About me: I really believe that cooking is the only sure… MORE
 
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