FATCHIC Profile - Allrecipes.com (18008417)

cook's profile

FATCHIC


FATCHIC
 
Home Town: Mukilteo, Washington, USA
Living In:
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests:
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About this Cook
I'm a stay at home mom of two preschoolers. In a prior life, I was an IT Business Analyst / Project Manager. I have loved cooking and baking for many, many years, and it makes me feel good to provide my family and friends good, healthy, yummy food.
My favorite things to cook
I love easy stuff, but will also get into 'projects' every so often, for a dinner party for instance. Some favorites are paella, garlic shrimp with pasta, lemon tarts and chocolate tarts too.
My favorite family cooking traditions
Christmas Day dinner - large roast of some sort with all sorts of veggies.
My cooking triumphs
Paella for a dinner party looks wonderful, smells amazing, and tastes divine!
Recipe Reviews 19 reviews
Chef John's Turkey Sloppy Joes
My extremely picky 11 year old loved it. As did my 8 year old and husband. A winner! My son (11 year old) doesn't like meat or vegetables, and he devoured this and a salad. Best family dinner time ever. It was easy to make, and I let it simmer for quite a while to cook down. Only deviation in the recipe is that I used soy sauce in place of Worcestershire, as I didn't have any. Terrific!

0 users found this review helpful
Reviewed On: Jan. 21, 2015
Cornucopia
Great idea. I used a 'vertical poultry roaster' covered in foil with some Pam. Then, after trying crescent roll dough and pizza dough, learned that the pizza dough works best. Once cooked and cooled, I lined the inside with plastic wrap and used it as a centerpiece for veggies and fruit tray. Gorgeous!!! Thank you!

8 users found this review helpful
Reviewed On: Nov. 21, 2012
Baked Teriyaki Chicken
Excellent teriyaki recipe. I did modify a bit due to a special diet, but I did stay true to the original. Changes were agave in place of sugar and coconut amines in place of soy sauce. Delicious!

3 users found this review helpful
Reviewed On: Mar. 25, 2012
 
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