SueK Profile - (13748714)


Home Town: Romulus, New York, USA
Living In: Sacramento, California, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Quick & Easy
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About this Cook
Single mom with a 17-yo son, living in Sacramento, CA with our cats - Spencer, Sissy, and 2Z.
My favorite things to cook
Chopped salads, spaghetti sauce, bread baking, and creative spicing! Anything in a crockpot. Anything with vinegar.
My cooking tragedies
When I was a girl and learning to cook, I volunteered to make meatloaf for my family. I did it just like I'd seen my mother do so many times before. EXCEPT! When it came to adding garlic powder, I figured if a little was good, a lo would be better. WRONG! My parents gallantly tried to eat what I'd cooked but in the end even cubing it very small and mixing it with pasta the next day for a casserole couldn't disguise the fact that it was almost poisonous with the amount of garlic I had added. To this day, I've been light-handed with garlic powder. Now...about the blue-colored salad dressing I once made. Tasted great but the blue color simply wasn't appetizing. Lesson: Don't color your vinagrette! And, then there was the chicken that would not cook. Frozen chicken into the oven in the hopes that it would cook. (I really DID know better) Outside was crispy and appetizing, inside was raw and cold. Even a trip into the microwave couldn't salvage that contrastrophe. We ate out!
Recipe Reviews 15 reviews
Parmesan Garlic Orzo
I made this recipe, liked it, and will make it again. I'll bump up the cheese, garlic, and milk for bolder flavors and a creamier texture.

0 users found this review helpful
Reviewed On: Jun. 4, 2014
Baked Garlic Parmesan Chicken
I used boneless, skinless chicken thighs and panko bread crumbs. Moist, tender, and flavorful. Definitely a keeper.

0 users found this review helpful
Reviewed On: Jun. 4, 2014
Sweet Zucchini Relish
Spot on spices for my tastes. Easy to make and keeps well. I put it up last October and have just opened the last jar now June.)

2 users found this review helpful
Reviewed On: May 30, 2014
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