Sara Profile - (13889194)

cook's profile


Home Town: Kansas City, Missouri, USA
Living In: Portland, Oregon, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Biking, Reading Books
Recipe Box 0 recipes
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About this Cook
I'm a young professional, I live by myself. I like making all kinds of foods. I like trying new things in the kitchen. I really like recipes that either make small portions (because I usually just cook for myself or maybe one other person) or that keep/freeze well.
My favorite things to cook
tomato soup, chili, hot and sour soup
My favorite family cooking traditions
My family eats a traditional meatless polish dinner on Christmas Eve. I love making the potato pancakes and eating them even more!
My cooking triumphs
I impress myself with easy meal creations that I come up with using whatever I have in my house.
My cooking tragedies
I burn milk. A lot. My boyfriend once threw away a sauce pan because it was burned on so bad.
Recipe Reviews 7 reviews
Sweet Pepper Pasta Toss with Kale
This dish was a great way to eat more vegetables! I used spinach instead of kale, and I used 4 cups of it. The feta complimented the pasta very well. A pinch of cayenne was perfect, any more and it would have been too much. The basil and garlic added a lot of flavor. This will be my go to dish when I feel like I need to eat more greens!!

1 user found this review helpful
Reviewed On: Feb. 23, 2010
Kickin' Collard Greens
My first time cooking collard greens - and I picked an amazing recipe!! Definitely needs more bacon - I used 1/2 pound of thick cut pepper bacon for 1 pound of collard greens. Also they needed to cook longer - I cooked mine for about 1 hour and 15 mins before they were soft enough. I didn't have chili flakes so I used just a pinch of cayenne pepper and also used about 2 tbpns of brown sugar to cut the acidity. Great taste!

1 user found this review helpful
Reviewed On: Nov. 30, 2008
Pecan Sandies
Very good!! I used 1 1/2 tsp of vanilla extract like other reviewers suggested. Watch the cookies closely - they burn easily! I would suggest either lowering the cook time, the cookies need 10 mins max. They are not as "melt in your mouth" or crisp (but not burnt) as I wanted them to be, not sure what needs to change.

1 user found this review helpful
Reviewed On: Nov. 30, 2008

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