PATCAT9 Profile - (1587861)

cook's profile


Home Town:
Living In: Greenville, Rhode Island, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books
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About this Cook
I am a wife and mother of two (son and daughter) and a grandmother of six boys. I have four Pekingese dogs and six cats. I love to cook and bake and entertain friends and family (on a small scale). I love to ski. I love to travel, and I love my animals.
Recipe Reviews 19 reviews
Sausage Pasta
This recipe is a keeper! So easy, so good. I believe a good-quality, hot sausage is key to its success. I made a few minor changes that were suggested by other readers. I used Rotel Tomatoes with Green Chiles. I added some heavy cream mixed with a little cornstarch as a thickening agent. I added a bit of Madeira wine, too. Even without these minor changes, I'm sure the dish would be delicious. My son and husband LOVED it, and have asked that it goes into my meal rotation. Consider it done!

0 users found this review helpful
Reviewed On: Jan. 30, 2013
Lemon Horseradish New Potatoes
I made these with a minor addition of some fresh green onions that I needed to use up. Everyone loved them. As previously stated by other reviewers, the horseradish was not a distinctive or overpowering taste. So, if you don't like horseradish, don't let that stop you from trying these yummy potatoes. I used my Pampered Chef stoneware roaster, and the potatoes turned out nicely browned on the outside and tender on the inside after an hour in the oven. This is definitely a keeper.

1 user found this review helpful
Reviewed On: Dec. 3, 2012
Savory Chicken Breasts
This very good recipe can be made a little tastier if you use Pepperidge Farm dry stuffing mix (blue package) rather than bread crumbs. I don't think cream of mushroom soup compliments the dish as well as the cream of chicken soup. Of course, it's all a matter of taste preference. I also just spread a can (or 2) of cream of chicken soup over the Swiss cheese rather than diluting it with milk. It makes for a creamier "gravy." Either way, it's a great dish. Thanks for the posting.

2 users found this review helpful
Reviewed On: Oct. 16, 2012

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