Mrs. Lee Profile - (18081676)

cook's profile

Mrs. Lee

Mrs. Lee
Home Town: Cashiers, North Carolina, USA
Living In: Atlanta, Georgia, USA
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Reading Books
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Me and the Minkton
About this Cook
I am 29 years old. I just had my first baby, a beautiful boy.I love to cook and have been making a new recipe every night for dinner since the baby was born and its been awesome.
My favorite things to cook
I like to bake and cook. I dont have a fav. I just like it when things come together and turn out well.
My favorite family cooking traditions
My father and I usually bake together.
My cooking triumphs
When I bought FOOD AND WINE MAGAZINES QUICK AND EASY cookbook series. Great recipes.
My cooking tragedies
ewwww crab and red pepper stuffed portabello mushrooms
Recipe Reviews 15 reviews
Alaska Salmon Bake with Pecan Crunch Coating
I was really disappointed with this recipe. The pecan topping with the bread crumbs did nothing for the dish. Salt and pepper, bake, toast pecans in butter over low heat and pour over cooked fish and eat. That would have been much better. Never falling for a honey mustard fish dish again.

1 user found this review helpful
Reviewed On: Mar. 29, 2013
Taco Seasoning I
I followed someones suggestion and added a beef bouillon cube and more garlic and onion powder and it came out great. The amount it makes is too much for one lb of beef but not enough for two so next time I will try to adjust for that

3 users found this review helpful
Reviewed On: Apr. 26, 2011
Lemon Chewy Crisps
This recipe is very good. I made one batch with the almonds and decided I didnt care for them. I just made these plain. I added extra lemon zest after the first batch also because the lemon taste was very faint. The more zest the better in my opinion.

2 users found this review helpful
Reviewed On: Oct. 9, 2009

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