Tonya Profile - (1653940)


Home Town: Spokane, Washington, USA
Living In: Spokane Valley, Washington, USA
Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Photography, Reading Books, Music, Genealogy
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One tray down, 23 to go.
About this Cook
I am the mother of three fantastic taste-testers, all boys. They eat anything and everything - and lots of it! I work full time at a demanding analytical job and enjoy cooking and baking as a way to relax and indulge my creative side. I also decorate cakes for family and friends' special events.
My favorite things to cook
Beef stroganoff, pork roast, holiday meals, pies, cakes and cookies.
My favorite family cooking traditions
Every year my Dad, my boys and I bake 2000+ cookies and assemble trays to give to work, school, friends and family. One year we baked 2800 cookies using 17 different recipes!
My cooking triumphs
I've been working on my Mexican cooking and have mastered a few things that my husband now says he'd rather eat at home than any great restaurant.
My cooking tragedies
Early on in my cooking days, I tried to make angel hair pasta and cream sauce. I bought Romano cheese instead of Parmesan and stirred it in liberally. The result was a giant round mold of pasta and sauce that lifted out of the pot on one spoon! It was awful and I was going to throw it out but my husband insisted on eating it. It was our first year of marriage and he only recently told me that he forced it down as he didn't want to hurt my feelings. My other bad experience came when I burned the marshmallows on the sweet potatoes at Thanksgiving and they actually lit on fire. My mother hastily took the pot outside and dropped into a pile of snow. It immediately broke into multiple pieces and needless to say, we had no sweet potatoes that year.
Recipe Reviews 2 reviews
Best Steak Marinade in Existence
Better than steaks we have had in New York, Chicago, or even Las Vegas's best. We did change lime juice for lemon and use real minced garlic rather than powder. Also added fresh ground black pepper. Have tried both blended and not blended, blending does seem to mix everything together better but is required. Everyone we have made this for goes crazy about how good the steaks are with this. You really just can't go wrong with this marinade. It lives up to its name and then some!

5 users found this review helpful
Reviewed On: Jun. 24, 2014
Italian Sausage Soup
This is a phenomenal, hearty winter soup that had my kids asking for seconds and thirds. I made a double batch, hoping for leftovers but the pot was empty when we cleared the table. I recommend hot Italian Sausage links for a little kick - or for a double batch, use half hot, half mild.

5 users found this review helpful
Reviewed On: Nov. 27, 2010
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