ERICA2283 Profile - Allrecipes.com (18048200)

cook's profile

ERICA2283


ERICA2283
 
Home Town: Pasco, Washington, USA
Living In: Richland, Washington, USA
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I work for an international construction company by day and burn up the kitchen at night. (Hopefully not literally)
My favorite things to cook
Cakes, pasta, savory chicken/turkey/fish dishes, anything that requires pickling, and veggies veggies veggies. My favorite ingredients are cinnamon, vinegar, jalapenos, potato, and onion.
My favorite family cooking traditions
I come from a long line of German cooks...I love making anything with sausage, potatoes, or cabbage, and there's nothing better than something that's been pickled! My late grandmother, Marie, is my inspiration.
My cooking triumphs
My famous sweet and savory bbq meatballs.
My cooking tragedies
First, last, and only attempt at stuffed bell peppers. They were terrible!
Recipe Reviews 20 reviews
Dynamite Halibut
This was great! My husband ate this over about 3 days to polish off the leftovers. This is DEFINITELY going into my kitchen "sure-things" list. The only things I did different were to leave out the mushrooms and chop the onions instead of slicing.

2 users found this review helpful
Reviewed On: Nov. 14, 2012
Roasted Yam and Kale Salad
I've never had kale before, but this was a great way to try them for the first time. Will make again, thank you!

1 user found this review helpful
Reviewed On: Aug. 17, 2011
Tomato Chicken Parmesan
Turned out great! Tasty and very filling chicken parm for 4 adults and 2 small children. I didn't pound the breasts out to even thickness (this time), but I definitely will next time. This was a snap! Thank you!

4 users found this review helpful
Reviewed On: Mar. 31, 2011
 
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