Sherry Profile - (18517632)

cook's profile


Home Town: San Diego, California, USA
Living In: Salt Lake City, Utah, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Southern, Low Carb, Healthy, Quick & Easy
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About this Cook
My favorite things to cook
Anything containing potatoes!!
My favorite family cooking traditions
Raised with southern cooking; have learned to expand to many other areas that are healthy.
My cooking triumphs
Mastering an awesome baked potato soup that rivals the Outback's soup. Yum!
My cooking tragedies
Cooking tragedies include trying to adjust baked desserts to high-altitude requirements. Had one huge carrot cake disaster!
Recipe Reviews 9 reviews
Mom's Country Gravy
I don't have to make this recipe to know not to use oil. Butter, at the bare minimum. But, sausage drippings are the best. However, I always save my bacon drippings, so I would use that. But, I do want to say thank you for the basic recipe. I love biscuits and gravy!

0 users found this review helpful
Reviewed On: Nov. 5, 2014
Divine Hard-Boiled Eggs
I'm giving this four stars because the process makes you take more steps than you need to. Follow the instructions to the point of letting the eggs sit for 15 minutes. Take the pot and place it under cold, running water. (I do this until the pot itself is cool.) Leave cold water over the eggs. Check the water temperature every few minutes. When it starts getting warm, cool it off again. And, from my experience, the eggs are much easier to peel when you're done cooling them than they are after they've been in the refrigerator for two hours. In fact, when I take a hard-boiled egg out of the refrigerator, I put it in a glass with warm water in it for 2-3 minutes. I roll the shell on a hard surface so it breaks up a lot then start peeling at the bigger end. The key is to pick up that membrane at the top. The shell will almost roll off. Warming the shell of the egg makes that membrane much easier to get a hold of and peel off easily.

2 users found this review helpful
Reviewed On: Aug. 10, 2013
Cream of Mushroom Soup II
Oh my heck...this was terrible soup. I followed the instructions and did up the flour by 1 T. per some of the other reviews. The soup was thinner than milk! I even added two doses of corn starch to thicken it. All I could taste was the green onions and the chicken stock. The flavor of the mushrooms was completely lost. I made myself eat one small bowl.

2 users found this review helpful
Reviewed On: Mar. 20, 2013

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