Sherminator Profile - (16723923)

cook's profile


Home Town: Wash,, Pennsylvania, USA
Living In: Washington, Pennsylvania, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Dessert
Hobbies: Camping, Boating, Fishing, Music, Wine Tasting
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About this Cook
I had to learn to cook at age 45 my wife was diagnosed with ALS Lou Gehrigs. this site has been wondefull in my cooking adventures. Thanks to all who shared recipes on this site.
My favorite things to cook
anything with fresh ingredients. I do like baking.
My favorite family cooking traditions
thanksgiving pies
My cooking triumphs
homemade pie crust
My cooking tragedies
none so far thanks to this site.
Recipe Reviews 67 reviews
Grandmother's Buttermilk Cornbread
very good as is, second time i baked it in my cast iron skillet greased with vegetable oil, I got it hot in the oven while mixing ingredients, poured cornbread mix in hot skillet & baked for 25 minutes @ 375 Perfecto! less sugar is best I think,

0 users found this review helpful
Reviewed On: Jun. 6, 2015
Grandma's Chicken Noodle Soup
I used this as a base for my soup, I always use a rotisserie chicken. I take off the legs & wings from the chicken, and that's another meal for my wife & myself. I ad the rest of the chicken just like it is to the chicken stock. Bring to a boil and then simmer on low for 30 minutes. take chicken out and strain the broth & return to to pot. ad a pinch pf salt, tyme, & garlic powder. mean time I sauteed an onion & a cup of celery in 2 tbls of butter. I ad that to the broth simmering on low. I pull all the meat of the chicken & discard bones & to use your fingers so no bones slip into the broth. I then add a whole bag of frozen carrots to the broth and bring to a boil for 3 to 5 minutes & then ad the extra wide noodles to the same pot and cook for like 6 minutes. No need for corn starch......Mighty good soup.

2 users found this review helpful
Reviewed On: Mar. 25, 2015
Tuna Noodle Casserole from Scratch
little bit of time consuming, but very tasty, I added a 1/4 of cheese to the roux after the milk, I also used saltine crackers & butter for the topping. I did double the topping as we like the crunch.

1 user found this review helpful
Reviewed On: Feb. 25, 2015
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I had to learn to cook at age 45 my wife was… MORE

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