SALADBURNET Profile - (18050743)

cook's profile


Home Town: Queens, New York, USA
Living In: Chicago, Illinois, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy
Hobbies: Knitting, Gardening, Reading Books, Music, Genealogy
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About this Cook
I am the mom of 3 hungry teens, who enjoy many kinds of food. My husband also likes to cook, but I still do 99% of our meals. I also love to garden. One of my goals is making my vegetable garden the ultimate kitchen garden, so I can feed my family with my produce and have enough to share with others.
My favorite things to cook
I love to bake, especially cookies and quick breads with lots of fruit. I also love to make meals incorporating my garden fresh vegetables, especially tomatoes and sweet peppers.
My favorite family cooking traditions
I love making decorated sugar cookies for Christmas, first with my mother and sisters, then with my step-kids, and now with my children. Also my kids and I love baking and decorating a gingerbread house.
Recipe Reviews 6 reviews
Apple Dip
Very good- I liked it a lot! The kids in my daughters' classroom, not so much. I had to make a healthy treat, per the teachers request, but this was not the kids favorite. I didn't care - there was more left for me! Yummy!

1 user found this review helpful
Reviewed On: Nov. 11, 2009
Salsa De Tomatillo
Thanks, Sandy, this is a great basic recipe. My husband and teenage kids love it. It is excellent with enchiladas, and I can't wait to try it with fish as another reviewer mentioned. It would also be great with pork loin or chops. I even want to try it on burgers. We love enchiladas verdes made with this salsa and it also is great with tortilla chips as a dip. I had bushels of tomatillos from my garden, and I sure used up a lot of them making this salsa for my family to eat with their chips. I do tweak it a little now, I add only one jalapeno (my kids don't want it too spicy) and I also add 1/4 teaspoon of ground coriander (cilantro seeds) and the juice of one lime. Once when I didn't have enough cilantro I added fresh parsley from the garden, which worked out very well, but I still like all cilantro better. I use the smallest onion I have, because the raw onion flavor can overpower it sometimes. Instead of yellow onion, next time I will use a sweet vidalia onion and see if that makes a difference. Also the jalapenos should be green. I used ripe red jalapenos from the garden once, and not only are they hotter but they don't have that fresh green 'grassy' flavor, which adds a lot to the salsa. Looking forward to trying it with nachos, too! Muy bueno y delicioso!

5 users found this review helpful
Reviewed On: Dec. 18, 2006
Authentic Enchiladas Verdes
These are really good, my family loves them. I made a few changes. I omitted the salt, (figured you get enough from the broth, I use canned or bouillon). I used only one anaheim chili and one jalapeno, they were homegrown, and I wasn't sure about the heat they'd have, (plus my kids don't care for really spicy food). I used homegrown tomatillos, and I did not fry the tortillas in oil, to lower the calories and fat. I did dip them in the hot salsa, then rolled them up and put in a dish, sprinkled some grated Chihuahua cheese (mild white mexican melting cheese)instead of the queso fresco, over the top and put in the oven till cheese melted. The only thing that bothered me was that I expected the salsa to be green, like my homemade green salsa, but the canned broth turned it brown. Maybe if you use homemade chicken broth it is not as brown. But the flavor was outstanding and my family did not care about the brown color. Very delicious!

2 users found this review helpful
Reviewed On: Dec. 17, 2006
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Cooking Level: Expert
About me: I am the mom of 3 hungry teens, who enjoy many… MORE

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