Sharyn Profile - Allrecipes.com (13910719)

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Sharyn

Home Town:

Living In: West Sacramento, California, USA

Member Since: May 2009

Cooking Level: Intermediate

Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy

Hobbies: Biking, Walking

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About this Cook

I'm a big food fan. Much of my free time is spent in the kitchen. I get a lot of personal satisfaction from cooking. I also spend a lot of time hanging out with my husband and my daughter. Life is good...

My favorite things to cook

My favorite thing to cook is the main course (lasagna, enchiladas, casseroles, and so forth). I love trying new recipes. Baking cookies comes in as a close second. But, then again, there's soup -- when the weather is cold, I'm a homemade soup FANATIC! This is a hard question... I think I just love to cook!

My favorite family cooking traditions

Good food is good living.

My cooking triumphs

I have a busy life. Every time my family sits down to a meal made with my hands (no matter how simple or sophisticated), it's a triumph!

My cooking tragedies

During my marriage, there's been about 3 times my husband tried (but could not stomach) a new recipe and got up from the kitchen table to make himself a sandwich. Not bad for 30 years! You really can't blame a hungry guy :-)

Recipe Reviews 152 reviews

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Grilled Salmon

Excellent. I marinaded the fish overnight in a Ziplock. I used salmon and striper (marinaded separately), and both dishes were delicious. I made scrambled eggs with the leftover striper the next morning, and it was outstanding. Simple, tasty, health-filled food.

0 users found this review helpful

Reviewed On: May 28, 2012

Chicken Pot Pie IX

My husband nearly bowed down to me (in appreciation) when he tasted this dish. Omigosh, it's good. I quadrupled the sauce, and made 2 huge pies. Instead of using "frozen mixed veggies", I used a bag of peas and carrots, a bag of carrots, two bags of lima beans, and one bag of white/yellow corn (I cooked the veggies in high quality chicken stock first). I chose to use Pillsbury pie crust, and left over barbequed turkey breast from my freezer. Dang, this was good. I honestly can't wait to make it again. Thanks a million for the receipe.

1 user found this review helpful

Reviewed On: May 21, 2012

Slow-Cooked Short Ribs

My butcher was out of short ribs, so I used brisket (which made me nervous, because it's significantly more expensive). No need to worry; this receipe is awesome. I did not flour/brown the meat. I simply put the meat in the slow cooker (with the remaining ingredients) for 10 hours on low. Yum, yum, yum. The liquid/broth was divine (makes a great dipping sauce), and the meat was tender. This receipe does not disappoint.

1 user found this review helpful

Reviewed On: May 21, 2012