MTWOMAN Profile - (18077014)

cook's profile


Home Town: New Hampshire, USA
Living In: New Hampshire, USA
Member Since: Oct. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Photography, Reading Books, Music
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About this Cook
I'm not an adventurous cook, because I have kids that are picky eaters. My husband will eat anything and loves when I do try new and different recipes.
My favorite things to cook
Breakfast, pasta dishes, grilled meats & veggies.
My cooking tragedies
When I was first married we had a guest for dinner. I had never used a microwave (and this was one of the early models of microwaves), but thought it would be great to bake my potatoes in it. I had no clue how longn to cook them, so turned it on for way too long. The potatoes felt light when I removed them from the microwave. When my guest stuck his fork and knife into the potato to split it, it popped and deflated...there was nothing left inside.
Recipe Reviews 18 reviews
Baked Haddock
Prepared this exactly as written by Linda...and LOVED it! Absolutely the best baked haddock I've ever had. Even better than my favorite local restaurant. I admit that when I took it out of the oven after 15 minutes I smelled a little burn and worried that the high temp burned the fish. It did not. It was just the smell of some of the crumbs that had fallen off the fish. FYI, I didn't cook in a glass baking dish, I put the prepared fish on a wire cooling rack on a cookie, the bottom didn't get soggy. This goes into the regular rotation!

4 users found this review helpful
Reviewed On: Apr. 17, 2011
Mahogany Chicken Wings
I prefer to use drumsticks and thighs so we can make a real meal out of this yummy recipe. I now bake the chicken in a jellyroll pan. The shallow baking pan allows the outside of the chicken to crisp up nicely.

4 users found this review helpful
Reviewed On: Mar. 6, 2011
Golden Pork Chops
This was deelish! Like other reviewers, I first sauteed the chops in a very small amount of EVOO, then removed from pan, reduced heat and added the chopped onions and cooked just a few minutes until tender. I put the chops in a shallow baking dish, spooned the onions on top, then poured the golden mushroom soup and fresh mushrooms on top. Covered, baked at 375 for 30 minutes, removed foil and continued baking uncovered for another 15 minutes. The chops were SOOO tender and the golden mushroom soup made a delicious gravy, which I served over the chops and rice pilaf. Someone stopped by the house just as we finished eating dinner and the first words out of her mouth were, "What smells so good?" I ended up giving her the leftovers to take home!

3 users found this review helpful
Reviewed On: Jan. 10, 2010
Published Recipes

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A Day To Remember
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