SHOCKLEY1 Profile - (1515378)

cook's profile


Home Town: Nw, North Carolina, USA
Living In: Nw, North Carolina, USA
Member Since: Jun. 2003
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Southern
Hobbies: Photography, Wine Tasting
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About this Cook
I am a 33 year old working mother of twin boys and my husband and I have been married for 2 years. We love to cook as much as we love the food itself! I try to eat and cook healthy as much as possible, but hey, everything in moderation, right?
My favorite things to cook
My favorite things to cook are experiments I come up with on the spot! I can't follow a recipe to the letter - I like to find recipes to "get me started", then I add my own touches.
My favorite family cooking traditions
My favorite food tradition is the Thanksgiving stuffing. Just plain ol' Pepperidge Farm Stuffing with onions, celery, chicken stock and an egg. But here's the twist - we smash it down into a rectangular pan, about 2" thick, and bake. When it's ready, we'd cut it into squares and have "stuffing bars"!
My cooking triumphs
My biggest triumphs are when I cook something delicious that is also HEALTHY!
My cooking tragedies
I once made a lasagne for a family get-together. It was huge! We were so impressed with it we took it the bedroom and weighed it on our scales. Eleven pounds! Wow! Then I dropped it on the way back to the kitchen.....
Recipe Reviews 6 reviews
Cookies 'n' Creme Fudge
Fantastic! No modifications needed! Just break the cookies into pieces by hand. Couldn't be any more delicious!

2 users found this review helpful
Reviewed On: Dec. 22, 2009
Roasted Brussels Sprouts
So simple - so delicious! I couldn't get enough of these! Even my DH liked them, and trust me - that's astonishing! I cut the sprounts in half and roasted for 20 minutes at 375 (which was perfect). Everything else was "as is". Will be making this a lot!

3 users found this review helpful
Reviewed On: Aug. 12, 2009
Japanese Onion Soup
This was fantastic - better than our favorite restaurant. Only change, omit the chicken stock and add 1 teaspoon of chicken boullion granules. And don't bother dicing up the veggies, just do a rough chop since they are discarded anyway.

44 users found this review helpful
Reviewed On: Mar. 8, 2009
Published Recipes

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