CookinLovin Profile - (13598681)

cook's profile


Home Town: Minnesota, USA
Living In: Minnesota, USA
Member Since: Jul. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Camping, Boating, Fishing, Reading Books, Music
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About this Cook
I am 50 + years old, female. 1 son (28). Live in Minnesota. Am an Admin & Production Assist. for a construction firm.
My favorite things to cook
Spaghetti, Lasagna, Roast Beef w/Garlic Mashed Potatoes, Paige's Kick Butt Eggs, Sausage Stuffing, Potato Salad, Homemade Chowmein and Chocolate Cherry Cake are what I'm known for, among other dishes. (Not served at the same time of course!)
My favorite family cooking traditions
I learned to cook from my Grandmother, the old fashioned way, so although I try cook from scratch, I'm not above using some prepared items.
My cooking triumphs
I don't mean to brag, but I've had quite a few.
My cooking tragedies
Once, I made a Tuna Casserole for dinner. As we were eating, my son commented, "Mom, somethings different about this". We all agreed, it tasted different. Finally, it occurred to me. I FORGOT to add the Tuna!! We all thought that was too funny. I did add the Tuna then, so all ended well.
Recipe Reviews 47 reviews
Awesome Slow Cooker Pot Roast
Been making my roasts, both beef & pork, this way for over 30 yrs now. I add about a tbs or so of Worcestershire to the soup mixture. This is just as good in the oven. Just roast for 4 hours at 325 degrees, covered tightly with foil. The gravy is a lot thicker with the oven method. The gravy is pretty thin using the slow cooker, but you can easily fix that with 2 - 3 tbs of cornstarch added to 1/3 cup of water, then mix that into the gravy after you have removed the roast to a platter (cover roast with foil) and let it cook in the slow cooker about 10 minutes, stirring here & there, while your roast is resting. Very flavorful and tender. The gravy is awesome too!

8 users found this review helpful
Reviewed On: May 14, 2014
Great Garlic Bread
I substitute parmesan for mozzarella and don't melt the butter...just soften it, mix the other ingredients in and spread it on sliced Italian or French bread. I've also used sliced onion buns, which are also very good! Much better than any frozen garlic bread.

0 users found this review helpful
Reviewed On: May 1, 2014
Angela's Awesome Enchiladas
These are excellent enchiladas! I substituted ground chicken and browned it with the onions instead of cooking the onions separately in butter, but otherwise followed the rest of the directions. This is a keeper! Thanks Angela!

1 user found this review helpful
Reviewed On: Mar. 26, 2014
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Cooking Level: Expert
About me: I love to cook because I grew up cooking with my… MORE
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