SandyPaws Profile - (1855672)

cook's profile


Home Town:
Living In:
Member Since: Oct. 2000
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet
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Salty & Sandy Paws
About this Cook
I'm 41 yrs old, split my time between homes at The Jersey Shore and Melbourne Beach, FL. I am in a longterm relationship and a fulltime mom to 2 Golden Retrievers. Enjoy coastal living, lots of tennis, lunch with friends, reading and of course cooking...
My favorite things to cook
a little bit of everything but my favorites rotate with the season, i.e. love making soups in the fall, specials salads in the spring/ summer... I enjoy social/potluck lunches. And I love Le Creuset pots like most women love shoes ;)
My favorite family cooking traditions
still getting use to having holiday dinners in Fl...something about eating turkey and ham and all the fixings over the holidays in FL in 80 degree temps I am just not quite getting use to, yet :)
My cooking triumphs
I have nailed making super thin and melt in your mouth pancakes and a killer roasted tomato soup
My cooking tragedies
nothing too tragic, mostly going all out to make certain recipes that come out very boring/waste of time and $, which is why I love reading recipe reviews
Recipe Reviews 6 reviews
Sweet Restaurant Slaw
I cut the sugar to 1/3 cup and used 1/3c reg Hellmans,and 1/3 Lite Hellmans mayo. I shredded in 2 carrots b/c i like carrots and makes it prettier. Also added a dash of celery seeds. Gotta love it when people who normally do not like cole slaw go for 2nds!

0 users found this review helpful
Reviewed On: Jan. 2, 2010
Sweet Potato Oranges
I really enjoyed this recipe! I cut big navel oranges in half...easy to pull out the flesh...I cut back on the sugar to 1/3 c and next time I will cut back a little more. Also found the sugar topping too much, to over the top sweet plus a waste of 1 cup of pricey pecans. Next time I will sprinkle a little brn sugar on top and place pecan halves or sprinkle chopped pecans on top. They present beautifully and I am making this again for Easter Dinner.

2 users found this review helpful
Reviewed On: Mar. 14, 2008
Slow Cooker Reuben Dip
Enjoyed this recipe! I chopped the sauerkraut w/ kitchen scissors to make it less messy/stringy to eat, saved the drained sauerkraut juice to add some of it back in to moisten/thin the recipe after a few hours cooking in the crockpot. I used low fat cream cheese, Boreshead Pastrami from the deli and added " Publix's Deli Mustard w/ Horseradish", a few squirts, to add a bit more flavor. I found that it filled a 2.5 qt Rival Crock Pot to the top. I will definately use this recipe again and again...

194 users found this review helpful
Reviewed On: Feb. 17, 2008

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