WSBLEND Profile - Allrecipes.com (18111518)

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WSBLEND

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Member Since: Jun. 2005

Cooking Level: Expert

Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Gourmet

Hobbies:

Recipe Box 166 recipes

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Title
Type
Overall Rating
Member Rating

Chicken with Lime Butter
By: LEANNELEGGE
Kitchen Approved

Quinoa and Black Beans
By: 3LIONCUBS
Kitchen Approved

Harvest Rice Dish
By: Kathy Alexander
Kitchen Approved

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Photos 2 images

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About this Cook

48 yr old, married, 3 children, I enjoy cooking, music and new clothes! I have recently been trying a gluten free diet as it seems to help with arthritis in my hands and other joints.

My favorite things to cook

chicken, ham, salmon

My favorite family cooking traditions

every year we have a Halloween party with food relating to that theme.

My cooking triumphs

crab cakes, california style sushi rolls, spring rolls, ham with feta cheese biscuits, cherry raspberry pie

My cooking tragedies

trying make fondant icing for a cake, a seafood casserole that was so salty you couldn't swallow it, cocktail meatballs that spilled in my car on the way to a party

Recipe Reviews 143 reviews

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Cherry Ham Glaze

This glaze is amazing! I had a precooked ham...scored it and baked at 350 for about 30 minutes and then spooned the glaze over and cooked another 2 hours (?) or so. Then before serving, I put the glaze back in a saucepan....mixed some cranberry juice and corn startch (about 1/4 cup juice and 1 TBSP corn startch) added that for thickener and brought to a boil. Then to serve I sliced the ham and spponed some glaze over the top (and also put the extra glaze on the table if someone wanted extra). The glaze is so good, I could eat it by the spoonful!

2 users found this review helpful

Reviewed On: Mar. 31, 2013

Mushroom Soup Without Cream

I LOVE this soup!! I prepare mostly as written, however I have been using beef broth instead of chicken since that's what I had on hand the first time I made it and it was sooo good I didn't want to change it after that! I also add about 2-3 cloves of crushed garlic. (oh...and I have never had any leeks or green onions on hand, lol! Guess I should try to follow the directions and it would be even more delicious) Right before it's done I use an immersion blender to take out some of the chunks.

3 users found this review helpful

Reviewed On: Jan. 30, 2013

Stupid Simple Roast Chicken

Hmmm.....I would give this 3 stars as far as "taste" goes and probably 5 stars as far as tenderness. The recipe doesn't clarify how much salt I was supposed to use....I think I ended up using about 1.5 to 2 teaspoons. There just wasn't much flavor....and I don't equate saltiness with flavor anyway. The tenderness was superb. And the "stupid simple" definitely had me intrigued.

95 users found this review helpful