SLHSCHNEIDER Profile - (18136224)

cook's profile


Home Town: Chinhae, Kyongsang-Namdo, South Korea
Living In: Myersville, Maryland, USA
Member Since: Jun. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Gourmet
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Handsome Feef
My best buddy, Tex
About this Cook
I am an empty nester who likes to cook wholesome, healthy meals for myself, my friends, and my hubby. I like the outdoors and anything old or vintage.
My favorite things to cook
I like cooking with fresh vegetables and from scratch. I have some Korean dishes that I am not too bad at and I also like cooking old family favorites like three bean salad, potato salad, meatloaf and cole slaw.
My favorite family cooking traditions
My mother makes rice every day and that's how it was when I was a child. My father is American and so my mom learned how to cook American, too. It was kind of funny, since my mom wasn't totally aware of American customs, we ate french toast with granulated sugar and pickles with spaghetti. They both tasted fine and when I was older, I realized that those weren't exactly common American combinations.
My cooking triumphs
When my son flew the nest, I was able to make meals that consisted of something other than meat and potatoes. He did like veggies, so that wasn't a problem, but he was a very plain eater. My sister taught me to cook using concepts of flavors rather than recipes and she encouraged me to be creative. I think this philosophy has led me to be a much freer and better cook. I can also do pretty well with some cakes and pies from scratch. I also love to make homemade country desserts.
My cooking tragedies
I can't make bread worth a darn and a sour cherry pie isn't very good when you forget the sugar, which I have done 2 times!!
Recipe Reviews 7 reviews
Whitechapel Shepherd's Pie
I have been looking for a traditional version of Shepherd's Pie- this one was the closest I found. I used all the named ingredients, but I prepared them a little differently. After I browned the lamb, I took it out and drained it. Lots of fat. :) Then, in the pan I browned the lamb in, I added about 1/2 c white wine and threw in the other vegetable ingredients to cook through. I ended up adding about 1 cup of chicken stock as things progressed. I didn't want things dried up and I wanted a stew like consistency underneath the potato topping. I also went very heavy on the thyme, as the absolute best Shepherd's Pie I have ever tasted was at O'Lourdan's in Westminster and I racked my brain for days before identifying the most distinctive flavor as the lamb combined with thyme. I hate to be second guessing the original cook, but my question is, "Why, after going through all this to make an authentic SP, would one use instant, or prepared mashed potatoes?" I chose to do homemade, as have some others. The results were most astounding. And, if O'Lourdan's is in the least authentic, we got pretty close here. Thanks for a GREAT base recipe.

23 users found this review helpful
Reviewed On: Mar. 14, 2010
Exquisite Pizza Sauce
Very good sauce- I followed the recommendations of other reviewers and lessened the amt of honey. We like it hot and spicy, so we didn't lessen the amount of peppers. We happened to have just today bought a can of anchovies- we crushed enough to make two teaspoons (I doubled the amount to freeze some) and added that- it does add another very delicate layer of flavor- however, I am sure it would be almost as good without! I did use a 12 oz can of tomato sauce and let it reduce it down to thicken it some. Definitely a keeper.

0 users found this review helpful
Reviewed On: Dec. 18, 2009
Marinated Scallops Wrapped in Bacon
I have been looking for a good scallop/bacon wrapped recipe for a long time. This is it. Excellent.

1 user found this review helpful
Reviewed On: Jan. 2, 2009

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