SHEBERT Profile - (1475498)

cook's profile


Home Town:
Living In: Kenmore, New York, USA
Member Since: Oct. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Healthy, Gourmet
Hobbies: Quilting, Hiking/Camping, Camping, Walking, Music, Wine Tasting
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About this Cook
I love to cook. If I didn't hate the food-service industry I'd probably be in it. I think I've never followed a recipe exactly as written as there's usually something in them I don't care for, or something I want in it that's not there. And with exception to baking I think I don't really measure anything either. I think that's why I've never posted any of my own recipes, I simply don't know the real amount of what I put in- I just cook by taste.
My favorite things to cook
Depends on the season. I hate cooking indoors in the summer so I grill easily four times a week. The other three nights I enjoy leftovers of some sort. I think I like grilled-pepper crusted pork medallions most. In the Winter I grill maybe two or three times a month, but make a lot of soups, stews and casseroles. I think my favorite winter dish is some sort of simple chicken leg quarter (I’m a dark meat gal) maybe seasoned and roasted.
My cooking tragedies
I can't remember any significant tragedies. I know after moving (twice since '05) it took me about a week of cooking to "get used to" my new stove- I hate electric stoves. So meals were a little over or underdone, but I think I've never burned anything or added 4 Tbsp of salt instead of 4 Tsp. There was, actually, now that I think of it, one time I was making cookies and discovered I was reading the cookie recipe and some other recipe, both which were stuck to my cupboards and added the butter from one recipe to the cookies. It was nearly triple the correct amount. I wound up tripling everything else to correct it. I had a lot of cookies.
Recipe Reviews 5 reviews
Grilled Bacon Jalapeno Wraps
These were Amazing. I made them last night- followed many suggestions of freezing before grilling, and I'm glad I did. I also added a thin slice of sharp cheddar inside the wrap. I decided to grill them on foil because I was a little concerned about too much fire. I also learned that while blanching them to remove some of the heat, it's best to use the side burner on a grill (which I'd never used before) as the oils from my jalapenos become airborne and I started coughing and crying from the burning- although these were abnormally hot so maybe that contributed too. We will definitely make these again as I've got a garden full of them and can handle only so much salsa :-)

1 user found this review helpful
Reviewed On: Sep. 15, 2011
Molly's Mouthwatering Tzatziki Cucumber Sauce
I made this, not looking for a Tzatziki sauce, but something light and refreshing to pair with seasoned chicken breast on a wrap. I omitted both the mayo and the sour cream as they really rack in the calories. What I ended up with was a delicious, different sauce that I will continue to make for dipping veggies and chicken wraps.

2 users found this review helpful
Reviewed On: Jan. 16, 2011
Spooky Witches' Fingers
These turned out fabulously for me. I did make some changes to the recipe though. I halved the salt and baking powder and added half a cup of granulated sugar. I found that 12 minutes was exactly enough time for baking also. I experimented a bit with different flavors of preserves to hold on the "nails" which were slivered almonds not whole. Mine did not rise to ogre fingers as many of the other reviews- perhaps it was the reduction in the baking soda- and the only time the dough was really able to warm was while I was handling it, otherwise it sat in a steel bowl inside another bowl with SOME ice water to keep it cool, and then when they were formed my cookie sheet sat on an ice pack. The fingers came out perfectly And actually tasted very good. I imagine I'll be making these again next year, and will probably re-use the modified version of the recipe throughout the year.

10 users found this review helpful
Reviewed On: Oct. 29, 2010

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