SusieQ Profile - (13728667)


Home Town: Henryetta, Oklahoma, USA
Living In: Owasso, Oklahoma, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Dessert
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I enjoy cooking, and browsing through cookbooks for recipes that look good. So I guess I'm more of a collector of recipes. As I get older I find I am starting to try more recipes from my ever growing collection.
My favorite things to cook
I love to cook lasagne, mostly because my kids like it and it's easy. I came up with my own recipe after I had tried so many others and none were that good. I also like cooking my homemade spaghetti sauce even though it's much more time consuming than opening a jar. I'm Italian (part) and the smell in the house reminds me of being in my grandma's kitchen when I was a child.
My favorite family cooking traditions
I have memories of sitting at my grandma's kitchen table with her, my mom, and my sister as we looked through her cookbooks trying to find recipes we liked. Of course in those days, I would grab a pen and paper and start writing the recipe down to take home (pre-internet days). My grandma's table was right in the middle of the kitchen and she would alternate between cooking and sitting at the table as we all talked. She only made three things...roast, spaghetti, or fried chicken. The spaghetti was everyone's favorite and we had it often, served with rigatoni or spaghetti noodles, and meatballs or Italian sausage, and always with lots of garlic bread. Soooo good!
My cooking triumphs
When we went on a cruise a few years ago I ordered a vanilla souffle for dessert. I know it was cruise ship food, but for me it was one of the best things I had ever eaten. So when I came home I found a recipe and attempted to make it. The first try was just mediocre. But on the second try, it was perfect. I had always heard making souffles was so difficult and put it in the category of expert cooks only, but mine was just as good, no, better than what I had eaten on the cruise. So once in a while when I'm at home by myself I go in the kitchen and take the time to make myself a vanilla souffle.
My cooking tragedies
When I first began cooking, someone bought me a pressure cooker. I know what you're thinking, but this is not as bad as some other pressure cooker stories I've heard. Anyway, I knew you have to use quite a bit of liquid to keep meats moist so I added chicken broth and spices and some other stuff to make sure my pork steaks were tender and flavorful. So far so good. I was worried that the pork steaks would be bland so I decided to dip them in an egg mixture and...wait...bread crumbs! So they would be all crispy, right? Well, after an hour of cooking I opened up my pressure cooker and looked forward to a nice dinner with my husband. What I had was a big pot of goo mush stuff with these little chunky pieces of something in it. I think that must have been what was left of my pork steaks. And the color, disgusting grey brown. It looked like a dead animal. My husband just apologized and said, "I'm so sorry honey, but I just can't eat that." We still talk about that today.
Recipe Reviews 7 reviews
Artichoke & Spinach Dip Restaurant Style
Great recipe! I took the advice of other reviewers and added entire block of cream cheese and the full jar of alfredo sauce (Great Value brand). Really good, but I think I will use Bertolli Roasted Garlic next time as other reviewers suggested for a little more flavor.

2 users found this review helpful
Reviewed On: Dec. 28, 2013
Pasta Fagioli Soup II
Excellent recipe. Lots of flavor. Changes I made: Used "Italian" canned tomatoes, added fresh chopped zucchini, and used only fresh spinach thrown in right before serving. Thanks for this great recipe. I'll be making it again soon.

0 users found this review helpful
Reviewed On: Dec. 28, 2013
Andrea's Pasta Fagioli
Thank you for submitting your recipe. I really liked it. Followed recipe "almost" exactly. Changes I made: Used "Italian" canned tomatoes, added fresh zucchini (chopped), and substituted fresh spinach instead of canned (added just before serving). Can't wait to have the leftovers for lunch tomorrow.

0 users found this review helpful
Reviewed On: Dec. 28, 2013
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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