TRISHIAK Profile - (1520219)

cook's profile


Home Town:
Living In: O Fallon, Missouri, USA
Member Since: Jul. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Italian, Mediterranean, Healthy, Dessert
Hobbies: Sewing, Boating, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
Married, grown children and stepchildren; 5 grandchildren; work full time; active in my church and professional association
My favorite things to cook
baking, especially at holidays grilling fish and seafood
My favorite family cooking traditions
Christmas cookies Red Velvet Cake for birthdays Sharing the cooking for holiday meals
My cooking triumphs
won a recipe contest for Crepes Lasagna back in the early 80's
My cooking tragedies
oh...we don't need to go there! Gave a potential boyfriend a chocolate cream pie with a piece of butter wrapper in it when I was about 14.
Recipe Reviews 12 reviews
Slow Cooker Italian Beef for Sandwiches
I have made this recipe several times and received rave reviews. I have made a few changes for our family since I made it the first time (following the recipe as written.) Watching sodium is a priority in our home, and since Italian dressing mix is high in sodium, I eliminate the salt in the recipe and use onion powder and a garlic clove instead of the salts. I also adjust the ingredients accordingly, to allow for a smaller piece of meat if I am not feeding a crowd. I use whichever lean cut of beef is at the best price. I brown the meat before putting it in the slow cooker as I like the flavor that imparts and since I'm reducing sodium, it gives me another layer of flavor in the recipe. Cheese is a nice addition.

3 users found this review helpful
Reviewed On: Jan. 13, 2013
French Dip Sandwiches
Excellent recipe. My store had eye of round on sale at a great price, so I used that. Cooked it 8 hours on low and then refrigerated all over night (separated au jus from beef). Sliced the beef and thickened the au jus a bit on the stove top and put the sliced meat and au jus back in the slow cooker for a few hours. I did skip the water part and used reduced-sodium beef broth for the liquid. Excellent flavor. My husband asked if I would make it often. He likes his beef still moo'ing, so that was quite a compliment for this recipe.

0 users found this review helpful
Reviewed On: Mar. 1, 2010
Easy and Delicious Chicken and Rice Casserole
It's always hard to rate a recipe that you don't make per the directions, however, based on flavor and family acceptance, I feel comfortable giving this recipe 4 stars. I'm sure made per the instructions, it would be fine. HOWEVER, like several other reviewers, I tinkered with the ingredients and preparation, but not the baking time. I increased the rice to 1-1/4 cups; used lower fat/lower sodium cream of chicken and cream of celery soup (Campbell's Healthy Request) and used the lowest sodium dry onion soup I could find. I cut the chicken into chunks and combined all of it together. I added a little Italian Seasoning blend, some chopped parsley and chopped red bell pepper for color. Poured into a 13x9-inch pan with that had been sprayed with no-stick spray and covered tightly with foil. Baked at 350F for about 90 minutes. I stirred halfway through (not sure this was necessary). Served to my son, daugther-in-law and their 1 year old and everyone ate well. Served with mixed vegetable and whole grain bread. There isn't a lot of color to the casserole, so a colorful side dish helps appearance on the plate. We are having the planned leftovers tonight with the leftover mixed vegetables stirred in.

3 users found this review helpful
Reviewed On: Sep. 2, 2008

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